Pancita is a Mexican beef tripe soup served only on weekends at Ixtapalapa, described as a cure for a hangover and as a dish that evokes memories of Mexico City. The tripe (pancita) is cleaned and cooked alongside cow feet (pata), with guajillo paste bloomed in oil to build the broth's color and flavor. The soup is ladled into a bowl and topped with onion and oregano, served with tortillas on the side.
Gaithersburg MD
Ixtapalapa Taqueria
Pancita
Pancita (beef tripe/belly, cleaned) / Pata (cow feet) / Guajillo paste / Onion / Oregano / Tortillas
Signature Dish
From Prep to Plate
Seth visits Mexican restaurant Ixtapalapa Taqueria in Gaithersburg, MD, where co-owner Teresa Valdivia teaches him how to prepare a traditional menudo, also known as pancita — a hearty Mexican soup often enjoyed at celebrations and known for its comforting, restorative qualities.
First among equals is chef Mayte Valdivia’s cochinita pibil taco, a sweet, piquant and slightly acidic pork preparation originating from the Yucatán. Spike it with the kitchen’s nearly flammable red salsa and you have one of the best tacos in the region.
Tim Carman, The Washington Post
