We present the great diversity of typical food from Campeche, a state located in the southeast of the Mexican Republic that has a very well defined gastronomic personality: each dish, more than the sum of several ingredients, is a creation. Enjoy them!
The capital of Campeche has unique customs. Singing, almost loudly, the vendors advertise their merchandise through the streets as authentic town criers and thus offer their delicious snacks, tortillas, fresh waters and ice cream for the heat. The friendly water carriers that still walk the streets of the city selling fresh water for the heat. Another custom in some folksy homes is that the same dish is prepared every day of the week. For example, on Mondays they pout; Casserole steak on Thursdays and fresh fish on Fridays. On Saturday night the chocolomo (stew of meat and kidneys) is eaten, all thanks to the fact that the man of the house went to the market in the morning. And it is that in Campeche it is customary for men to go to the market since, at the time of the pirates, women stayed at home. Today this fact has already become a tradition.
The Campechanos are very hospitable, it is customary that when visiting a house in Campeche the food is first class, and that the hosts receive their guests with abundant and exquisite dishes.
The state of Campeche is famous for its refined food and for the high quality of its raw materials. Besides typical dishes of the peninsula, its inhabitants have a great variety of sea products: from dogfish they make panuchos, empanadas, tamales, tacos and the famous dogfish bread; one can taste the delicious pickled pámpano to the coconut shrimp, natural, or the fish and shellfish in pâté in cocktails and in a multitude of hot dishes.
The chilexcatic, typical of the region, is stuffed with dogfish and weathered. Of the crabs, they eat the legs cold, with different dressings and the papaché unique in terms of its flavor and that grows in the mangroves, the smedregal, the ray, the sierra, octopus, the squid and countless fish and seafood.
Among the typical dishes that do not come from the sea, there are the tamales of strained flour, stuffed with pork mince or capon rooster meat with achiote sauce, the pibinal, the new corn tortillas, the beans with pork, venison in pib (under the ground), horchata water, pickled turkey, panetelas, black bread and, of course, campechanas, sweet bread puff pastries or, well, that intoxicating drink that is a pleasure to take in a day of heat.
One of the favorite drinks of Campeche and that those who go should not stop drinking is eltanchuacá, a mixture of corn and cocoa that has been drunk since pre-Hispanic times. The gastronomy of Campeche, as it is unique and not only because of the variety of its ingredients, but also because of the sensitivity of its cooks.
We made you a list of typical dishes of the state:
Crab trotters: Cooked until a fiery red color is obtained, the claws of this crustacean can be accompanied by a fresh salad and lemon to enhance its flavor.
Spiked ham cake: This delicacy is made up of two loaves that embrace a slice of Dutch cheese and a piece of pork ham, which has been seasoned with pepper, sherry, cinnamon and cloves. All of the above, is baked.
Coconut shrimp: This dish combines the best of the sea and the land of Campeche. The shrimp are breaded with grated coconut and served with sweet and sour mango or tamarind sauces.
Dogfish bread: Don't let its name make you think of wheat: dogfish bread is made with several layers of corn tortilla, to which strained beans, avocado and dogfish meat are added, all bathed in a tomato and habanero sauce.
Chocolomo: It is a thick broth made with beef tenderloin and offal. It is seasoned with coriander and a little spearmint.
