[2] It is common street food in populated areas or along roadways and sold by palomitas (little doves).

[2][3] The bread dates Spanish colonizers, who used it as a travel ration similar to pan subcinerario.

[4] Vendors known as palomitas, typically women dressed all in white, sell the tortillas in train stations and other public areas, especially in Antihue and Laraquete.

[4] Typical ingredients are flour; lard, butter, vegetable shortening, or a combination; and salt; some recipes include baking soda or yeast.

[4] The finished tortillas are characterized by strong flavors of smoke, ash, and char.