These crispy Yucatecan fried tortillas are schmeared with refried black beans and topped with slaw and pickled red onions. They originated in Yucatecan markets sometime in the early 1900s, where vendors would make use of day-old beans by puréeing them and slathering them on fried tortillas with hard-boiled egg and some onions. As their popularity grew, more focused panucherías opened up around the region, and the toppings expanded to include things like Pavo en escabeche oriental or shredded chicken.
Shop The Latin American Cookbook below then make these delicious Fried Tortillas and experience the flavor!
Adapted/Reprinted from The Latin American Cookbook by Virgilio Martínez. © 2021 Phaidon Press