Pancita
Pancita is a traditional Mexican soup or stew made from the stomach (tripe) of a cow or pig, simmered in a rich, flavorful broth. It is typically seasoned with a blend of spices like cumin, oregano, and chili, and often includes vegetables such as tomatoes, onions, and garlic, along with corn or hominy. This hearty dish is particularly popular in the regions of Oaxaca and Veracruz, and is often enjoyed as a comforting meal, especially during colder months or as a restorative dish after celebrations.
🍽️ Nutrition at a glance
Pancita is a protein-rich dish, primarily due to the tripe, which provides a good source of collagen and amino acids. It is generally low in carbohydrates and moderate in fat, with a calorie count that can range from 250 to 400 kcal per serving, depending on the preparation and added ingredients.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 22 g |
| Carbs | 15 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Potassium | 420 mg |
| Iron | 2.5 mg |
| Vitamin B12 | 1.2 mcg |
| Zinc | 3.8 mg |
| Phosphorus | 180 mg |
| Niacin (B3) | 4.5 mg |
| Vitamin B6 | 0.3 mg |
| Magnesium | 35 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Pancita is often considered a 'hangover cure' or a restorative meal in Mexican cuisine, valued for its comforting and nourishing qualities. Nutritionally, it is unique for its high collagen content from the tripe, which supports joint and skin health, and its use of traditional spices that may have anti-inflammatory properties.
