Campeche’s Gastronomy

The gastronomy of Campeche

The gastronomy of Campeche is a savoury mixture of Maya, Spanish and Creole flavours, one of the treasures of the local culture. The Campeche audio-guided tour stops here to evoke these dishes rich in history and tradition, from the famous pan de cazón to the seafood of the gulf, by way of the cochinita pibil and the sweet treats, a true sensory journey in the heart of Yucatán.

History

The cuisine of Campeche, a marriage of Maya, Spanish and Creole flavours, invites you to discover dishes rich in history and tradition. One of the must-haves of the region is the pan de cazón, based on cazón, a small shark, superimposed in layers with tortillas and a spicy tomato sauce. You also savour the pescado a la tikin xic, fish marinated in achiote and cooked over a wood fire, or the cochinita pibil, a pork marinated and slowly cooked in banana leaves, and the sudado de cerdo, a fragrant and spicy pork stew. Lovers of seafood will not miss the sopa de mariscos, a soup of fish and shellfish, nor the tacos de camarones, with shrimp. For dessert, let yourself be tempted by the panuchos, fried sweet pastries, or the dulce de papaya, a candied papaya with a sweet flavour. On the drinks side, the horchata de arroz, based on rice and almonds, or the chéchén, a fermented corn drink, perfectly complete these dishes. With its colours, its spices and its aromas, the gastronomy of Campeche is a true sensory journey.

What to see

Here you savour a mixed cuisine of Maya, Spanish and Creole flavours: the famous pan de cazón with small shark, the pescado a la tikin xic over a wood fire, the cochinita pibil cooked in banana leaves, the seafood of the gulf, and, to finish, sweet panuchos and dulce de papaya, accompanied by horchata. The gastronomy of Campeche is a sensory journey in its own right. It is a fine stop, to be savoured during the walk.

Practical information

The gastronomy of Campeche is savoured in the restaurants and the cenadurías of the historic centre and the waterfront, reachable on foot. The specialities and the hours vary from one establishment to another. It is best to enquire on the spot to taste the seasonal dishes.

What are the typical dishes of Campeche?

The emblematic dish is the pan de cazón, based on small shark superimposed with tortillas and a spicy tomato sauce; you also taste the pescado a la tikin xic over a wood fire, the cochinita pibil cooked in banana leaves, the sopa de mariscos, and, for dessert, the panuchos and the dulce de papaya, all reflecting the mixture of Maya, Spanish and Creole flavours.

What drinks accompany the cuisine of Campeche?

Among the traditional drinks figure the horchata de arroz, based on rice and almonds, and the chéchén, a fermented corn drink, that wonderfully complete the spicy dishes and the seafood of the region.