This is a great Mexican sandwich that is a popular street food in every city in the state of Vera Cruz, Mexico.

Walk around cities in the state of Vera Cruz, such as the port of Vera Cruz or Puebla, and you will see restaurants and street venders offering pambazos. Options include beef al pastor, pulled pork, shredded chicken, grilled mushrooms, or chorizo. Regardless of what meat or vegetable you fill the sandwich, here is the basic recipe. You can purchase buns at the grocery store, but here's a simple recipe here for the special bolillo buns used in Vera Cruz.

This is a great sandwich while watching your favorite soccer team, for a Mexican fiesta, or as a snack. It would be especially appropriate for a Cinco de Mayo fiesta celebrating the victory in the city of Puebla. It goes great with a Mexican beer such as Corona or Negra Modela, or the Mexican michelada and a side of tortilla chips.

Bolillo

Makes 12 bolillo buns

1 envelope (1/4-ounce) active dry yeast

3 tablespoons sugar

2 cups warm water

5 cups flour

1 Tbls. butter, at room temperature

1 1/2 Tbls. salt

1/2 tsp ground cinnamon

Process:

1. Dissolve yeast and sugar into warm water.

2. Add 1 and half cups of flour and let rest for 1 hour to allow the yeast to activate.

3. Stir in butter, salt, flour, and cinnamon. Mix the dough together either in an electric mixer or with your hands. After the dough has come together allow it to sit covered for about an hour in a warm place until the dough doubles in size.

4. After the dough has doubled in size, place it on a floured surface and divide into 12 equal portions. Roll each piece in a football shaped bun. Gently pull the ends and slightly twist for the correct shape.

5. Place the buns on a baking sheet, cover with a towel, and let rise for 30 minutes.

6. Preheat over to 375 degrees.

7. Bake buns for 30-35 minutes, or until golden brown.

Pambazo assembly

Makes 12 pambazos

1 cup of mayonnaise

2 sliced red onions

5 sliced tomatoes

2 or 3 sliced avocados or guacamole

Black bean puree or hot refried beans

1 cup of queso blanco, queso fresco, or other substitute

Meat options:

Carne Machaca - Slow cooked pulled beef

Fried chorizo sausage

Pulled pork

Shredded chicken

Grilled beef steak

Vegetarian options:

Grilled mushrooms and onions

Process:

1. Cut bolillo in half and remove some of the bread from the inside to make room for all the fillings. Toast bolillo halves in frying pan on both sides.

2. Spread both sides with mayonnaise. Arrange meat and vegetables on one half.

3. Spread bean puree on the other half and sprinkle with cheese.

4. Return sandwich to frying pan and press down.

5. Cut in half and serve.