It is unclear since when or why the pambazo is prepared and filled in a very specific way. While other similar dishes changed the fillings or toppings, the pambazo recipe remains almost the same. The bread is first filled with the potato and chorizo, then dipped in warm red "guajillo" pepper sauce, which gives the bread its famous orange-red sprinkled coloration. Once the bread has been soaked, it is passed on to fry in a bit of oil. The pambazo is to fry on the top and bottom of the bread. The pambazo is ready whenever the bread being fried becomes crispy on both sides. It is then garnished with shredded lettuce, "salsa" (sauce), crema (cream), and queso fresco (fresh cheese).