Paste (pasty) · Mexican · Main Course
Paste (pasty)
Born in Mexico
“Cornish pasties met Mexican fillings in the silver mines of Hidalgo—and stayed.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention versatile fillings spanning savory to sweet first
8 in 10 say it's worth it for the rooted in 19th-century cross-cultural exchange
5 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
The paste is a small turnover born from a collision of continents—Cornish miners brought their pasty tradition to the silver mines of Hidalgo in 1824, and it took root in the Mexican soil. What emerged is something distinctly local: a hand-held parcel stuffed with potatoes and ground beef, or apples, or pineapple, or sweetened rice, sometimes filled with tinga or mole. It's a dish that remembers where it came from while becoming entirely its own.
What makes this version distinct
A paste (Spanish: [ˈpaste]) is a small turnover produced in the state of Hidalgo in central Mexico and in the surrounding area. They are stuffed with a variety of fillings including potatoes and ground beef, apples, pineapple, sweetened rice, or other typical Mexican ingredients, such as tinga and mole. The paste has its roots in the Cornish pasty introduced by miners and builders from Cornwall in the United Kingdom, who were contracted in the towns of Mineral del Monte (Real del Monte) and Pachuca in Hidalgo starting in 1824.
Signature elements
What people love
- versatile fillings spanning savory to sweet
- rooted in 19th-century cross-cultural exchange
- deeply regional to Hidalgo
Know before you go
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