Panuchos
A foundational antojito from the Yucatán Peninsula, panuchos are hand-formed corn tortillas that puff during cooking, creating a hollow interior ready to be filled with seasoned black bean paste and hard-cooked egg before being fried golden and crowned with shredded meat and pickled onions. Diana Kennedy documents them as a cornerstone of Yucatecan street food — deceptively simple in form, layered in technique. The tortilla does the structural work; the cook's job is to read its behavior on the comal and act quickly when it speaks.
One in town · one elsewhere in British Columbia · four not yet within reach.
- In town
- 1 · hard-cooked egg
- Elsewhere in British Columbia
- 1 · cebollas en escabeche
- Not yet within reach
- 4 · prepared corn tortilla masa, rounded tablespoons frijoles colados y fritos a la Yucateca (strained, lard-fried black bean paste), lard or safflower oil for frying, as needed, shredded pollo en escabeche rojo, other shredded meat, or shark
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Invermere →Each tap is counted, so the stockist sees the demand Provenance sends them.