 The pambazo bread got its name from the Ladino word "pan basso" (Spanish "pan bajo") or low-class bread from Mexico's viceregal period.During that period, there were bakeries in Mexico dedicated solely to this type of bread named 'panbasserias' ("pambacerías").In some villages from State of Mexico, the pambazos are made with Semitic Mediterranean cuisine influence by the use the "acemite" or bran for bread made in artisan bakeries about horns of Spanish colonial period, as the case of Malinalco, Tequixquiac and Amecameca.