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Pambazos in Sunset Park

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While searching for Sunset Park Mexican recs, I came across a few posts about pambazos and the difficulty in finding them. I don't know if people either gave up or simply decided not to post their findings, but i was in SP today and La Guera/Ricos Tamales had them, I believe a special. Chorizo y papas, not tinga. I bought one but it was too messy to eat while walking, plus I was heading out for a little wine & hors d'oeuvres, so I only had a few bites. I warmed it up at home much later to finish off. Good, nice level of heat, but not something I'm used to so I don't know if it really grabbed me the way a plain ol' torta does.

Then I walked by Tacos Xochilmilco and noticed pambazos on their regular menu. So, no need to wait for specials at Ricos Tamales! Hope someone reports back!

Oh, and for those who may know more about how pambazos should be... I don't recall the bread being crisp at all, although I did only have a few bites when it was freshly made. Should it be?

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  1. Definitely try Xochimilco's pambazo, if you haven't already. I don't have much to compare it to, but it does the trick for me.

    1. oh my lord, been reading about this recently; next stop, sunset park!

      4 Replies
      1. re: bigjeff

        you know, I kept thinking this was the other wet sandwich, the ahogada that I kept reading about at La Superior in Williamsburg (and thinking, there's no way that there is some mexican delicacy that can ONLY be found in the 'burg). totally different creatures right?

        and sietsema's review of xochilmilco seems to differ slightly, is is sauced first and then pressed? or pressed first and then sauced? because if it was the first option, that sounds like the bomb! and the typical experiments when I had a sandwich press in college and would make all manner of ridiculous food. the "democratizing" effect of the press!

        1. re: bigjeff

          I had the Xochimilco version fresh, and I can't remember it being "pressed" - it seemed like the bread was sauced and then baked a little, it wasn't crisp, nor was it soggy. It was , however, delicious, with potatoes and chorizo in it.

          1. re: lambretta76

            found the spot where I was reading on it:
            http://nycfoodguy.com/2009/04/06/suns...

            it's pretty far down the post but that's his description, and the accompanying photo looked pressed (and friggin delicious):
            http://nyceats.files.wordpress.com/20...

            1. re: bigjeff

              Agree. Mine was either eated up on the grill or pressed poorly; I can't remember it being crunchy or pressed as much as this one is. (Though the first picture of the pambazo on the page is much more similar to what's in my memory.) Mine was also way more "sauced" than either picture there - I was wearing that tasty salsa roja from ear to ear.

      2. For those in Queens, pambazos are also on the regular menu at Plaza Garibaldi.

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        Plaza Garibaldi
        89-12 Roosevelt Ave, Queens, NY 11372