Bazo bread
Pan bazo
White salt bread from Mexican bakeries, the base of the stuffed pambazo
Photo: Koffermejia · CC BY-SA 4.0
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Restaurants serve it
History
Pan bazo, or pambazo, is a white salt bread whose origin lies in the old Spanish baking tradition, though today it is most typical of Puebla and Veracruz. It is one of the classic breads of Mexican bakeries and is used above all for stuffed bread. It is usually round or oval, five to fifteen centimetres across, with a spongy crumb and a soft, heavily floured crust; sometimes it is served golden and crisp. The recipe varies widely by region: the base is wheat flour, yeast, water and salt, with versions that add lard and milk.
Cultural Notes
El relleno cambia según el lugar: en Veracruz se rellena con carne polaca, frijoles o jamón, y en la Ciudad de México con papa y chorizo, bañado en salsa de chile — el pambazo que todo el mundo conoce. En algunas panaderías el pan bazo es simplemente el formato redondo de la misma masa de la telera y el bolillo.
