A traditional Yucatecan snack, Salbutes are thick little masa puffs fried until they balloon into airy, crisp shells. Unlike panuchos, they carry no bean filling — instead they are piled with escabeche turkey or chicken, shredded cabbage, tomato and avocado. They are the food of Yucatecan fiestas, made fresh by the dozen.
Salbutes
A traditional Yucatecan snack, Salbutes are thick little masa puffs fried until they balloon into airy, crisp shells.

Step by stepInstructions
- Stir the masa harina, salt and warm water into a soft, pliable dough that holds together without cracking.
- Pinch off golf-ball-sized portions and press them into thick tortillas about 3 inches (8 cm) across.
- Heat ½ inch (1 cm) of oil in a deep skillet until shimmering.
- Fry the tortillas one at a time, pressing gently with a spatula, until they puff and turn golden, about 1 minute per side.
- Drain on paper towels, then top each salbute with shredded turkey, cabbage, tomato and avocado.
- Finish with pickled onions and habanero salsa, and serve immediately.
💡 Chef tips & storage
The masa must be slightly thicker than a taco tortilla so it puffs. Keep the dough covered with a damp towel while you work so it never dries out.

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