What a salbut is
Mexico's consumer agency, Profeco, describes the salbut as a freshly made corn tortilla that's fried until it puffs. That texture, soft inside and lightly crisp outside, is its signature. The same source calls it a typical snack of Yucatecan cenadurías, eaten at night.
The toppings
Profeco's version comes with lettuce, shredded turkey, avocado, tomato and cucumber. Mexico's culture ministry also mentions shredded meat and pickled red onion, and Yucatán's tourism ministry the habanero salsa xnipec. Sources describe variations: no topping is mandatory.
Versions you'll see
- Turkey, the most traditional at many cenadurías.
- Chicken or cochinita.
- Pibil chicken, like the one Yucatán's tourism ministry served on a promotional tour.
- On the coast, dogfish or ray.
Where to eat it
At Mérida's cenadurías and in traditional markets: Espita's tourism listing, for example, includes salbutes and panuchos among the market's offerings, made by traditional cooks in the afternoon.
Tips
- Eat it fresh: it deflates as it cools.
- Order a few with different meats to compare.
- Go easy on the xnipec if you don't handle heat well.
Dinner after a day trip
If you're back from a Mary Tours trip in the afternoon, salbutes make the perfect dinner. The office is on Calle 61 in downtown Mérida, surrounded by places to try them; each trip's schedule is in the booking section.
Fun facts
- A salbut puffs up as it fries.
- Profeco's version is topped with shredded turkey.
- There are pibil chicken salbutes.
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Frequently asked questions
What is a salbut?
A freshly made tortilla fried until it puffs, topped with shredded meat and vegetables.
Does a salbut have beans?
Not inside; that's the difference from a panucho.
What's on a traditional salbut?
Often shredded turkey, though chicken and other meats are common.
When are they eaten?
Mostly at night, at cenadurías.
