Empalme (food)

Empalme

Type	Sandwich
Place of origin	Mexico
Region or state	Nuevo León
Serving temperature	Warm
Main ingredients	Tortillas, lard, refried beans and salsa
Cookbook: Empalme Media: Empalme

An empalme (Spanish pronunciation: [emˈpalme], literally "junction") is a form of sandwich that is typical in the Mexican state of Nuevo León. It is commonly served in the Valle de las Salinas, and its origin is believed to be in the municipalities of Salinas Victoria or General Zuazua.

An empalme consists of two maize (corn) tortillas. One tortilla is spread with lard on both sides; refried beans and salsa are placed on top of it; then the second tortilla, again with pork lard, is added above the filling to complete the sandwich. It is then warmed up over a charcoal grill or on a comal.

The salsa used for empalmes is prepared with tomatoes, oregano and chillies. Chorizo, cheese or similar products may also be added.

This dish is similar in form to a stacked enchilada, a dish common in New Mexico.

References

Atractivos Culturales y Turísticos: Estado de Nuevo León (Spanish)
Tourist highlights of General Zuazua (Spanish)

Mexican cuisine

List of Mexican dishes

Soups and stews	Caldo de pollo Caldo de queso Caldo de siete mares Caldo tlalpeño Caldo Xóchitl Clemole Mancha manteles Menudo Mole de olla Sopa de nopal Pinole Pozole Tortilla soup

Rice dishes	Arroz blanco Arroz negro Arroz rojo Arroz poblano Arroz a la tumbada Morisqueta

Egg dishes	Huevos divorciados Huevos motuleños Huevos rancheros Huevos con machaca Huevos a la mexicana

Vegetable dishes	Ayatitos Chile relleno Chiles en nogada Chileajo de vegetales Chipotle Elote Frijoles charros Frijoles negros Frijoles Puercos Guasanas Nopal asado Pepita Rajas con crema Refried beans Romeritos Esquites

Poultry dishes	Arroz con pollo Chicken feet Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo

Pork dishes	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Poc Chuc

Beef dishes	Alambre Albóndigas al chipotle Beef brain Beef tongue Bistec Cabeza Carne asada Carne seca Carne a la tampiqueña Criadillas Machaca Pachola Picadillo Puntas Salpicón Tinga de res

Seafood dishes	Aguachile Cahuamanta Huachinango a la Veracruzana Mojarra frita Camarones al ajillo Mixmole de pescado Pescado al ajillo Pulpo a la campechana Pan de cazón Pámpano en escabeche Pescado zarandeado

Other protein dishes	Al pastor Barbacoa Birria Cabrito Chahuis Chapulines Discada Entomatada Escamol Jumiles Maguey worm Mixiote Moronga Pastel azteca

Cheese dishes	Chicharrón de queso Queso fundido/flameado Queso en salsa Queso con huazontle Queso relleno

Antojitos of corn dough	Corn tortilla Cazuelita Chalupa Chilaquiles Chochoyote Corunda Doblada Duros Empalme Enchilada Gordita Guajolota Huarache Infladita Molote Nachos Panucho Papadzules Peneque Piedra Polcán Quesadilla Salbute Sope o Memela Taco Tamale Taquito Tlacoyo Tlayuda Tostada

Antojitos of wheat dough	Wheat tortilla Burrito Cemita Empalme Enchilada Gringas Guajolota Mollete Nachos Pambazo Paste Quesadilla Sincronizada Taco Taquito Torta

Sauces and condiments	Adobo Chamoy Mole verde Mole blanco Mole poblano Mole sauce Salsa verde (spicy green sauce) Salsa roja (spicy red sauce) Recado rojo Salsa

Desserts and sweets	Alegría Arroz con leche Bionico Cajeta Capirotada Chongos zamoranos Churros Cocadas Panela Qurabiya Tres leches cake

Salads	Caesar salad Curtido Guacamole Ensalada de nopalitos Pico de gallo

Miscellaneous	Chile de bola Cueritos Quiote cocido Piedrazo Mango con chile Chiles en escabeche

Breads	Bolillo Buñuelo Cemita Cochinito de Piloncillo Cocol Concha Pan de muerto Pan dulce Rosca de reyes

Beverages	Agave nectar Beer Café de olla Chamoyada Champurrado Horchata de coco Mangonada Margarita Mexican tea culture Pópo Pozol

Related topics	Aztec cuisine Baja Med Comal (cookware) Cuisine of Chiapas Cuisine of Veracruz Escuela de Gastronomía Mexicana Oaxacan cuisine Taco stand Tex-Mex

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