A great pillar of Campeche gastronomy is undoubtedly the enormous variety of products that the sea has provided its inhabitants since time immemorial.
The various species of fish and shrimp have been the main ingredients of many of the region's foods, although we must not forget those that originally belonged to the Mayan culture, such as turkey, venison, wild boar and later pork. introduced by the Spanish.
Campeche food is very similar to Yucatecan, so that in it we find culinary expressions such as filled cheese, cochinita pibil, black filling, dogfish bread and the famous mucbil-chicken. However, we can mention some specialties of the Campeche cuisine that are worthy of the most demanding gourmet, such as fried oysters, pámpano papered with achiote and a pinch of cumin, or squid stuffed with shrimp and tamales stuffed with chaya leaf and boiled egg wrapped in banana leaves.
In the extensive territory of the state of Campeche we will always find a corner, a small inn or a whole restaurant where we can savor other dishes of the invention of the locals, such as the poc-chuk pámpano, the pámpano in green sauce, the crabs in different forms , the venison roasted on the grill with achiote and, to conclude, the unbeatable cocktails prepared with the richest and most varied fresh seafood that arrive practically from the sea to your palate.
