Dinner Dish: Panuchos During a Mexico Cooking Vacation
When people think of Mexican cuisine, their mind often jumps to tacos, but tostadas are an important entree in this North American country too. One delicious street food that is becomingly increasingly popular is the panucho, which elevates the lowly tostada, and which you can learn how to make during a Mexico cooking vacation.
Primarily served in the Yucatan, including our program "Mexican Expedition in the Yucatan," panuchos are a "dish [that] requires more of the corn tortilla than just sitting there as a platform for your food," according to travel writer Jill Robinson. "In panuchos, the tortilla is puffed and filled with refried beans." To do this, you'll puff up a homemade corn tortillas, made with masa, on a skillet. Then, once you've removed the tortilla from the heat, you'll cut a small slit on top of the tortilla and fill it with some black bean puree. Return the tortillas, now filled with beans, to the stove top to cook and brown.
Once the tortilla and beans are done cooking, you're free to add a number of toppings. Traditionally, chicken is used, but any meat, like chorizo, would be a delicious addition to this tasty treat. Other popular condiments include pickled red onions, avocados, salsa, and sometimes even cucumber. To take the panuchos up another notch, drizzle a spicy habanero sauce on top!
Panuchos originated in the town of Merida -- which is also home to our Yucatan cooking vacation -- when a street food vendor named "Don Hucho" served bread with beans and a boiled egg to passing travelers. As the dish evolved, the bread was replaced with tortillas.
For other delightful and traditional Mexican recipes, such as tacos de mariscos empanizados, please see our recipe archive.
"Dinner dish" is a blog series, where The International Kitchen discusses recipes and the history of particular regional foods. Have a food you want to learn more about? Contact us today.