Puff Pastes deals exclusively in pastes, a Mexican pastry that's essentially a cross between an empanada and a Cornish pasty.
The history of Cornish culture in Mexico actually extends back to the 1800s, when a Cornish mining company arrived in Hidalgo, specifically Real del Monte, bringing their traditions with them.
Photos on the walls depict miners chowing down on conveniently portable pastes. Due to their handheld nature, the space is primarily geared toward takeout with a ledge by the window, but no seating to speak of. Pastes are kept warm in cases at the front for quick pickup.
Everything is made from scratch here, pastes meticulously assembled by hand.
The dough for pastes is basically the same as croissant dough, flaky and, indeed, puffy, but vegetable shortening is used for lamination rather than butter.
Savoury varieties ($3.10) include a hearty beef filling with sautéed onions and parsley, as well as salchipotle (chipotle turkey sausage) and choriquezo (Mexican chorizo and cheese).
A melty, creamy mushroom and cheese variety is especially popular.
Two house dips are mandatory, one a more smoky chipotle, the other a zinging, herbal parsley jalapeño that complements the bold fillings well.
There are even vegan fillings like potato, carrot, peas and corn, or mushroom.
In fact, all sweet pastes ($2.65) are vegan, except for an indulgently sweet dulce le leche kind.
There are also chocolate and apple options, the latter a great version of a classic hand pie with tender, saucy apple chunks inside.
Seasonal specials include options like a special Day of the Dead paste, slightly larger than usual and filled with chocolate and apples that go great together.
Pastry decorations help differentiate fillings once you get your selection of pastes home.
In addition to sodas and Orangina, there's also a tight list of basic coffee beverages here, not exactly third wave but great for the streetcar ride with a sweet paste.