What is a Paste? The British-Mexican Pastry You Need to Try

A paste (pronounced "PAH-stay") is a Mexican savory pastry descended from the British Cornish pasty, brought to Mexico by Cornish miners in the 1800s who worked in Hidalgo's silver mines. These semi-circular baked pastries feature a crimped edge and are filled with ingredients ranging from traditional beef and potato to uniquely Mexican fillings like tinga, mole, and even sweet options like pineapple and cajeta.

If you've seen "pastes" on a menu in Mexico and wondered what they are, you're not alone. These savory handheld pastries have a fascinating history that connects Cornwall, England to the mining towns of central Mexico, and now they've spread throughout the country. It's one of my favorite examples of how food travels and transforms.

What is a Paste?

A paste (pronounced "PAH-stay" in Mexico) is essentially a Mexican version of the British Cornish pasty. It's a semi-circular pastry with a crimped edge, filled with savory ingredients and baked until golden. The pastry is flaky and buttery, the filling is hearty and well-seasoned, and the whole thing is designed to be eaten by hand, no utensils required.

The crimped edge isn't just decorative; it served a practical purpose. Miners with dirty hands could hold the paste by the edge and eat the rest, then discard the crimped part. Today, most people eat the whole thing (assuming your hands are clean), but the distinctive shape remains.

The History

The story begins in the 1800s when Cornish miners emigrated to Mexico to work in the silver mines of Hidalgo and Pachuca. They brought their traditional pasties with them, handheld meat pies that were perfect for eating underground without utensils or plates.

The Mexican miners adopted and adapted the pasty, eventually making it their own over generations. The original Cornish pasty contained beef, potato, onion, and turnip, a simple, hearty combination. Mexican pastes kept the basic concept but introduced local ingredients, seasonings, and eventually sweet fillings that would horrify Cornish traditionalists but delight anyone with a sweet tooth.

This culinary evolution is a beautiful example of cultural fusion. The pastes you'll find today are neither purely British nor purely Mexican, they're something unique that emerged from two cultures meeting in the silver mines.

For expats living in Mexico, discovering regional specialties like pastes adds richness to the cultural experience.

Traditional Fillings

Today you'll find pastes with a wide variety of fillings, both savory and sweet:

Savory options:

• Carne con papa - The classic: beef with potato, closest to the original Cornish version
• Tinga - Shredded chicken in smoky chipotle sauce, distinctly Mexican
• Mole - Chicken or pork in complex mole sauce, for special occasions
• Rajas con queso - Roasted poblano peppers with melted cheese, vegetarian-friendly
• Chorizo - Mexican sausage with potato, spicy and satisfying
• Frijoles - Refried beans with cheese, simple but delicious
• Pollo - Plain chicken with Mexican seasonings

Sweet options:

• Piña - Pineapple, tropical and refreshing
• Manzana - Apple with cinnamon, like a handheld pie
• Arroz con leche - Rice pudding filling, creamy and comforting
• Cajeta - Goat milk caramel, intensely sweet and delicious
• Nuez - Walnut with piloncillo sugar

The Capital of Pastes

Pachuca and the surrounding state of Hidalgo remain the spiritual home of Mexican pastes. The town of Real del Monte (where many Cornish miners settled) even has a paste museum and holds an annual International Paste Festival that draws visitors from around the world, including Cornwall, creating a lovely full-circle moment.

The connection between Real del Monte and Cornwall is officially recognized. You'll find British-style architecture, an English cemetery, and cultural exchanges between the two communities. If you're interested in this history, a trip to Real del Monte is fascinating.

But pastes have spread far beyond Hidalgo. You'll now find them throughout Mexico, including here in the Riviera Maya, though they're more common in central Mexico.

Where to Find Pastes in Playa del Carmen

While not as common as in central Mexico, pastes have made their way to Playa del Carmen. Look for:

• Bakeries and panaderías that carry them (ask specifically, they may not be displayed prominently)
• Some restaurants featuring regional Mexican cuisine
• Specialty shops catering to Mexican visitors from other states
• Market stalls, particularly those run by vendors from Hidalgo or Puebla

Check local expat forums and restaurant listings for the latest recommendations on where to find authentic pastes in the area.

How to Eat a Paste

Pastes are typically eaten at room temperature or slightly warm, not piping hot. They're a filling snack or light meal, perfect with a hot coffee or agua fresca. The crimped edge was originally a handle, but feel free to eat the whole thing.

If you're having multiple, the traditional approach is to start with savory and finish with sweet. A carne con papa followed by a manzana makes for a satisfying meal.

The Bottom Line

Pastes represent one of Mexico's most interesting culinary fusions, a British tradition transformed into something distinctly Mexican over more than a century of adaptation. If you see them on a menu or in a bakery, give them a try. You'll be tasting a piece of mining history wrapped in flaky pastry, and you'll understand why this humble food has inspired such devotion on both sides of the Atlantic.

Explore more Mexican food culture and local dining recommendations from expats living throughout Mexico.