Mexico Pan de Muerto Scene Report: Behold ‘Pan de Muerto Sushi’ in CDMX and Pan de Muerto Al Pastor Tortas

[dropcap size=big]F[/dropcap]rom the same glorious country that gifted us Mar y Tierra (surf and turf) sushi with carne asada, comes the latest edible iteration of everyone’s favorite spongey, cinnamon-y baked good in the shape of a corpse that honors the dead: pan de muerto sushi.

Sopitas, a popular Mexico-based news and culture site, is reporting that Mexico City-based Sushin Gonzalez has created the world’s first pan de muerto-flavored sushi rolls. What the hell does that even mean? It means, open your mind, vatxs. 

 

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Entre ate de membrillo, queso panela, crema pastelera, azúcar, canela, un toque de naranja y arroz, Sushin Gonzalez presenta Amairoll una propuesta gastronómica inspirada en el pan de muerto. #Sushin #Sushi #foodie #yummy #mexicanfood #mexican #sushilover #Sushitime #méxico #díademuertos #amairoll #Méxicoenunrollo

A post shared by Sushin Gonzalez (@sushin_gonzalez) on Oct 14, 2019 at 1:36pm PDT

Buttery slices of hamachi sprinkled with citrus? Well-marbled slabs of creamy salmon sprinkled with sesame seeds? Ripe, fanned-out avocado? Nope. Think candied quince paste, milky panela cheese, pastry cream, orange zest, all wrapped with motherfucking sushi rice. This truly seasonal monster of a roll is called “Amairoll” and is available until November 15th in their restaurant located at Avenida Universidad.

Sopitas likens this act of culinary creativity to “playing God” with pan dulce. But eyyy: Don’t knock it until you try it. I can definitely see some serious mango with sticky rice vibes going on, minus the panela and pastry cream, but just close your eyes and pretend it’s an alternate universe cheese course for the dead. We’re down.

As if pan de muerto sushi wasn’t grandiose enough, Sopitas is also reporting of a torta de al pastor using pan de muerto being made in Campeche, by way of the taqueria El Ring Taquero. Now, this high-key looks bomb. After all, some al pastor adobos already have cinnamon and cloves as a spice, so why not?  If concha burgers can make it, so can you. 

But the real question is, as their reporter states, “will you add lime?”

Who will bring these pan de muerto creations to Los Angeles? Culichi Town, what you got? And Evil Cooks, we know you’re down for anything and we bet either of your trompos—vegan or goth—would be bomb tucked in some fresh pan de muerto. 

All eyes are on you.