Pacholas
Mexican beef pacholas seasoned with ancho chile adobo, seared on the griddle and served on a corn tortilla with fresh salad, cheese, Mexican cream and jalapeños. Our take on this traditional dish, with the spirit of a smash burger.
Dish story
Pacholas are a traditional dish from west-central Mexico, with regional variations found in states such as Guanajuato, Jalisco and Michoacán. Traditionally, ground meat is worked together with dried chiles and spices on a stone metate, using the metlapil to combine the ingredients and form a thin piece of meat that is then cooked in a pan or on a griddle.
Each region and family has its own recipe, but the combination of meat, chiles and spices and their distinctive thin shape has made pacholas a classic of Mexican home cooking.
Cutzamala version
At Cutzamala, we reinterpret traditional Pacholas while respecting their origins. Our beef is seasoned with an ancho chilli adobo and cooked on the griddle until beautifully caramelised on the outside while remaining juicy inside. Served on a corn tortilla with fresh salad, fresh cheese, Mexican cream and pickled jalapeños, it combines the heritage of this historic recipe with the spirit of a contemporary smash burger.
Main ingredients
Ancho chilli is made from dried poblano peppers and is prized for its rich flavour with sweet, fruity and lightly smoky notes. Rather than adding intense heat, it provides the depth, colour and complexity that define the traditional Pacholas marinade.
