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The Panuchos. Joyas Mayas Travel. Autor: Autor 15-06-2010

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The panuchos are one side of the cuisine of the Yucatan Peninsula in Mexico (covering the states of Yucatan, Campeche and Quintana Roo). They are small fried corn tortillas made by hand, which makes them a cut that gets a stew made of beans, which are then fried in oil or lard. Then garnish with lettuce leaves, cooked turkey meat, tomatoes and onions seasoned with sour orange before and salt, avocado, carrot and red saddle (a pipián seed paste, chile and achiote). Can be accompanied with extra hot sauce made from habanero peppers. The panuchos Yucatec originated in the city of Mérida (Yucatán), in an area near the San Sebastian neighborhood known as "La Ermita de Santa Isabel." Popular tradition tells us that in this area lived a man known as "Don Hucho," which had a food stall for travelers going to or coming towards Campeche, on a road known as "Camino Real" by mid-century XIX. One day, Don Hucho began preparing a snack consisting of bread with beans, drained and boiled egg. Interns at that time called him "Don Hucho bread." Over time, the bread was replaced by corn tortillas and the dish became popular to be called "panuchos." In the city of Merida, this dish can be eaten in its original form in the diners of the park of San Sebastian. They are generally not the main food of a meal but an appetizer. Are highly valued in many parts of the country thanks to the dissemination of Yucatecan restaurants.

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