In the foggy, silver-rich highlands of central Mexico, where Real del Monte’s cobblestone streets still echo with miner footsteps, the Pastes Hidalguenses recipe was born — a flaky, golden pastry that blends Cornish tradition with unmistakable Mexican soul. What started as a functional handheld miner’s lunch became one of Hidalgo’s most beloved culinary icons, celebrated in festivals, bakeries, and even its own museum.
Welcome back to The Half Jalapeño, where every recipe comes with a backstory — and Hidalgo’s pastes deliver one of the most unexpected cultural mash-ups in Mexican cuisine.
A Bite of History: When Cornwall Met Hidalgo
In the 19th century, Cornish miners arrived in Real del Monte to work the booming silver mines. They brought with them the Cornish pasty, a sturdy, D-shaped pie filled with meats, onions, and potatoes. Mexican cooks quickly adopted the idea — but as always, they infused it with flavor, swapping fillings, enriching doughs, and turning the pasty into something deeply local.
Thus, Pastes Hidalguenses were born.
What makes them uniquely Mexican?
- A firmer, buttery dough built for portability
- A signature rope-style crimp for a clean miner’s grip
- Bold fillings like chorizo-potato, mole verde, and even sweet fruit variants
- A Protected Designation of Origin in Real del Monte
Today, pastes aren’t miner fuel — they’re cultural treasures.
What Makes an Authentic Paste?
✔ The Dough
Buttery, smooth, and slightly firm so it holds its structure while baking.
✔ The Crimp
That iconic rope edge — originally tossed by miners to avoid arsenic-covered fingers.
✔ The Fillings
Savory or sweet. Traditional or experimental. If it fits inside, Hidalgo has probably tried it.
✔ The Bake
Golden and crisp, with a juicy filling that stays hot thanks to the sealed shape.
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Pastes Hidalguenses (Traditional Chorizo & Potato Pastry)
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold, diced
- 2 eggs
- ⅓ cup cold water
- For the filling:
- ½ lb Mexican chorizo casing removed
- 2 medium potatoes peeled and diced small
- ½ medium onion finely chopped
- Salt and pepper to taste
- Optional: 1 egg yolk + 1 tbsp water for egg wash
Instructions
- Prepare the filling
- Boil potatoes in salted water until just tender (5–7 minutes). Drain and cool.
- Cook chorizo in a skillet, breaking it apart until browned.
- Add onion; cook until softened.
- Stir in potatoes, season, and let mixture cool completely.
- Make the dough
- In a bowl, combine flour and salt.
- Add cold butter; work in until mixture looks like coarse crumbs.
- Beat eggs with cold water; pour into flour mixture.
- Mix until dough forms; knead briefly.
- Wrap and chill for 30 minutes.
- Assemble the pastes
- Preheat oven to 375°F (190°C).
- Roll dough to 1/8-inch thickness; cut 6-inch circles.
- Spoon filling on one half, leaving a clean border.
- Fold and crimp in the signature rope shape.
- Brush with egg wash if using.
- Transfer to a parchment-lined baking sheet.
- Bake
- Bake for 30–35 minutes, until golden brown.
- Let cool slightly before devouring.
Shaping authentic Pastes Hidalguenses — the signature rope crimp brings Hidalgo’s miner-born pastries to life
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Flavor Variations You’ll Find in Hidalgo
Hidalgo doesn’t stop at chorizo and potato. Try these regional favorites:
Savory
- Tinga de Pollo — shredded chicken in chipotle-tomato sauce
- Frijol con Queso — refried beans with melty Oaxaca cheese
- Mole Verde con Pollo — bright, tangy green mole
Sweet
- Manzana con Canela — apple-cinnamon
- Piña con Queso Crema — pineapple & cream cheese
If it fits inside a crust, it’s paste-worthy.
Where to Try Pastes in Hidalgo
If you ever find yourself wandering Real del Monte’s sloped streets:
⭐ Pastes El Portal
Family-owned, beloved, consistently incredible.
⭐ Pastes Kikos
Famous for mole and dessert fillings.
⭐ Museo del Paste
A literal museum dedicated to this food — and a surprisingly fun stop.
Grab a warm paste, sip a coffee, and breathe in cool mountain air. Hidalgo flavor hits different at 8,500 feet.
FAQ
What are Pastes Hidalguenses?
They are Mexican adaptations of Cornish pasties, created in Real del Monte by miners in the 1800s.
What’s the difference between a paste and an empanada?
Pastes have a firmer dough, a signature rope crimp, and traditionally include fillings like chorizo-potato or sweet fruits.
Can I freeze them?
Absolutely. Freeze before baking and bake straight from frozen, adding 8–10 minutes.
What fillings are authentic?
Chorizo-potato is most traditional, but mole, beans, and fruit variants are all regional favorites.
✅ More From The Half Jalapeño
1. Tlacoyos — Mexico’s ancient, oval masa patties griddled on a comal.
2. Gorditas de Chicharrón — thick masa pockets stuffed with crispy, juicy chicharrón.
3. Tostadas de Tinga — smoky, saucy shredded chicken on a crisp tortilla base.
4. Mole de Olla — a rustic central Mexican beef stew simmered with squash, chiles, and corn.
5. Caldo de Res — beefy, hearty comfort food popular across the highlands.
6. Quesadillas Fritas — Mexico City–style fried masa turnovers stuffed with cheese or meat.
Pastes Hidalguenses — flaky, golden pastries filled with chorizo and potatoes, served the traditional Hidalgo way
The Final Bite
Pastes Hidalguenses are more than a pastry — they’re a story. From Cornish miners to Mexican bakers, from silver tunnels to your modern kitchen, these flaky pockets carry history in every bite.
Make a batch, share them warm, and taste a piece of Hidalgo’s past.
Buen provecho,
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