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 elsewhere in British Columbia · four not yet within reach.
- 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
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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 Vernon →Each tap is counted, so the stockist sees the demand Provenance sends them.