Sandwiches With Bite

Pambazo: stuffed w/flavor

Look between the slices of these lunchtime treats, and you’ll understand why they’re so amazingly satisfying. Pambazo is made with a sturdy white bread that holds up when dipped in a warm red guajillo pepper sauce and filled with papas con chorizo (potatoes with chorizo). It’s then fried until crispy on both sides, and garnished with shredded lettuce, salsa, crema and queso fresco. Each region has their own spin, with some subbing in ham for chorizo, others filling the sandwich with meat, vegetables or cheese. Ours features a memorable filling of sautéed potatoes, chorizo and Mahi Mahi.

Tortas: in the crisp

Tortas, similar to pambazos, are crusty white sandwich rolls filled with a collection of meats that vary from tortaria to taqueria and from truck to stand. They can be eaten cold or hot, and grilled or toasted in a press like a Cuban sandwich, filled with poblanos, or smothered with red chile. Our unique take: deep fried coconut shrimp with fresh figs and sweet peppers.

Coconut Shrimp Torta with Figs

Ingredients

4 oz Shrimp White Raw Peeled & Deveined 1/3 Ea Fig ½ oz Wild Arugula 5 oz Coconut, Sweetened Flake 1 Ea Egg, large 2 oz Corn Starch 3 oz Bean Refried Pinto with Lard ¾ oz Scallion 1 ½ oz Cotija Cheese 1 Ea Baguette French Demi Partial Baked 4 oz 2 oz Mini Sweet Pepper: Red, Yellow, Orange

Preparation

In a bowl, add egg and milk and whisk. In another bowl, add cornstarch and raw shrimp. Dredge shrimp in egg wash and roll in shredded coconut and set aside.

Heat refried beans to temp. Slice bread lengthwise and toast. Spread the refried beans on bottom and start assembling the Torta. Deep fry shrimp for 3 minutes and drain. Add shrimp to the bottom of bread. Thinly slice the figs and the sweet peppers. Add arugula then figs and sweet peppers.

Rough chop scallion and place on top of sandwich.