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Pambazos being prepared in Mexico City (2010) Pambazo (Spanish: ⓘ) is a Mexican dish or antojito (very similar to the torta) made with pambazo bread dipped and fried in a red guajillo pepper sauce. It is traditionally filled with papas con chorizo (potatoes with chorizo) or with papas only but there are different varieties.
Rajas con crema It is very popular in Mexico , particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas (taco parties), together with tinga , mole , chicharrón , and papas con chorizo.
Chorizo con huevos is a popular breakfast dish in Mexico and areas of the United States with Mexican populations. It is made by mixing fried chorizo with scrambled eggs. Chorizo con huevos is often used in breakfast burritos, tacos, and taquitos. Another popular Mexican recipe is fried chorizo combined with pinto or black refried beans.
Papadzules Papadzules in Quintana Roo, Mexico Papadzules ( Spanish pronunciation: [papaˈtsules] ; Mexican Spanish , from Mayan [papatsʼuːles] ) is a traditional dish from the Yucatán Peninsula resembling enchiladas .
Machacado con huevo, Machaca con huevo, or Huevos con machaca is a dish consisting of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish . The shredded dry beef, carne seca or " machaca ", is said to have originated in the town of Ciénega de Flores , about 20 miles north of Monterrey , Mexico .
Huevos, a studio album created by Meat Puppets; Huevos (film series), a series of animated films produced in Mexico, produced by Huevocartoon Otra Película de Huevos y un Pollo, a 2009 animated film; Una Película de Huevos, a 2006 animated film; Un gallo con muchos huevos, a 2015 animated film; Un rescate de huevitos, a 2021 animated film
Huevos rancheros (Spanish pronunciation: [ˈweβos ranˈtʃeɾos], 'ranch-style eggs') is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms. [ 1 ] [ 2 ]
If fresh chorizo is not available, pieces of dry chorizo or another sausage may be used. Common additions are strips of roasted chiles and sautéed mushrooms. [1] [3] For the flambé, popular liquors include rum, brandy, and tequila. Of the two most common types of tortilla in Mexico and Texas, corn or wheat, may be used.