Cornish Pasty Museum Opens in Mexico

Here you go.

A Cornish empanada, no less.

The horror...

That's truly bizarre!

¡Que lastima!
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"The Mexican variant – known as paste – has been tweaked over the generations to include peppers, chicken, pineapple and hot chilli sauce."

¿Como?

"It is washed down with pulche, a fearsome local hooch made from the leaves of agave cactus."

Pulche I have heard of but wasn't aware that it was still produced.

Edited by: el empanadero