Pastes Pachu-K Las Vegas, Empanadas, Barbacoa Hidalguense, Mexican Restaurant

The tradition traces back to 1824, when Cornish miners arrived in Hidalgo, Mexico, carrying their regional pasties. They were originally made with raw meat, potatoes, and a thick crimped edge that miners used as a disposable handle to avoid mine-dust contamination. Over time, local cooks adapted the name to pastes and broadened the pantry. Today the pastry shells hold fillings like chorizo, beans, and Hawaiian, served alongside casual Mexican staples like empanadas and enchiladas.