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Panuchos are small corn tortillas stuffed with black beans and fried, then topped with shredded turkey or chicken, lettuce or cabbage, tomato, pickled red onion and avocado.
Spanish Wikipedia traces the panucho to Mérida, near the San Sebastián neighbourhood by the Ermita de Santa Isabel, and says it was developed in Kanasín, which still calls itself the capital of the panucho; popular tradition credits a man known as Don Hucho, who fed travellers there. What sets it apart from the salbut is the layer of refried black beans inside the tortilla before it is fried. Panuchos are a supper food, sold in the evening at panucherías alongside salbutes and tortas, and in Cancún they sit on the chalkboard at Lonchería El Pocito.
Lonchería El Pocito on Calle 31 Norte in Cancún cooks Yucatecan home dishes such as poc chuc, panuchos, sopa de lima and queso relleno from a chalkboard menu.
OrderQueso relleno in tomato broth, papadzules, and the black-bean and pork tamal.
TipLunch crowds clear the chalkboard, so arrive early; the restaurant opened in 1988 under the name La Cabañita.
TUCH Cantina Yucateca on Avenida Huayacán in Cancún serves Yucatecan plates and drinks, with live music Wednesday to Sunday and botana free with each drink.
OrderA cantarito de tequila with the free botana, then cochinita pibil or panuchos from the menu.
TipThe botana arrives free with your drinks, so order drinks first; the cantina opens at 13:00 every day and runs to 02:00.
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