Houston is a wacky city. One place will open and get crowds from day one. Another, offering the same quality of food will be empty. In the Heights, Las Alturas has hit the ground running and has established itself very quickly as a go to venue.
On their menu, they feature a mole casera called Origen. I want to try it. But today , I opted for a pambazo, which I incorrectly associated with the Yucatán.
And so, today, I decided to "do my research" lol.
Google AI states "...The origins of the pambazo date back to the viceregal period of Mexico (16th to 19th centuries) and trace to the Ladino word pan basso (Spanish: pan bajo or "low-class bread"). It was a humble, economical bread reserved for the lower classes, made from lower-quality flour or leftover wheat. Mexico City even had specialized bakeries (pambacerías) that solely produced this coarse, flour-dusted bread.The sandwich itself is tied to two vastly different origin stories:The Imperial Legend: Another popular legend claims the pambazo was created in Orizaba, Veracruz during the 1860s. The story goes that Empress Carlota, wife of Emperor Maximilian I, commissioned chef Joseph Tüdös to invent a dish inspired by the majestic, snow-capped Pico de Orizaba volcano. The resulting white, flour-dusted bread was meant to mirror the peak.The Street Food Evolution: In central Mexico--especially Mexico City--the bread was eventually dipped in a savory guajillo chile sauce and pan-fried, yielding the iconic red crust used to hold together wet or heavy fillings like choripapas (chorizo and potatoes), lettuce, crema, and cheese.Today, the Mexico City-style red pambazo is the most widespread, and remains a quintessential antojito (street craving) celebrated across the country, particularly during September's Hispanic heritage and Independence Day festivities.
The guacamole is good here, though, I have friends in Mexico City who would freak out that the onions are chopped so coarsely, not finely chopped.
The pambazo is impressive. I would order it again.
Pricing is VERY FAIR. Almost too fair for this quality of food. Other places charge much more for food that is not this good. There is love and soul in the kitchen for sure.
I was told that the family is from Puebla. Two dishes , famous in Puebla are chanclas Poblanas and enchiladas Augustinas. I wonder if they would make those with a special request?
Plenty of parking.
I like that the space is small. Here is hoping that helps them keep overhead costs down while still being able to fill the tables all of the time. There are so many places in Houston, competing for the limited market share. read more