1.-Overlooking the ocean, Campeche has its own culinary scene, abundant in fresh local seafood, such as moro crab, campechano shrimp, pompano, dogfish and many more. It is also enriched with numerous ingredients such as coconut, chaya, achiote, sour orange, habanero chili, xcatic chili, tomatillo, nance, sapodilla, tamarind and cashew, among plenty.
2.-Campeche’s gastronomy benefits from Mayan, Caribbean and Spanish influence, and of course, from the legacy acquired as part of the Yucatan Peninsula. All this depth is present in the flavors, recipes and ingredients of its traditional cuisine.
3.-Campeche has its own jewels shared with Yucatán. Dishes of Mayan origin with venison, turkey or wild boar, join delicious dishes with pork, brought by the Spanish conquerors. Lechón, cochinita pibil, lime soup, papadzules, pibi- chicken, poc chuc, beans with pork and panuchos, are just a few instances of this delicious influence.
4.-The typical Campechano dishes make up a true culinary identity: xcatic chiles stuffed with dogfish, pompano in green sauce, pickled octopus, crab legs, or chicken in capers; the unmissable coconut shrimp, or the typical stew. From the freshest starters, like the Campechano cocktail, to the most distinctive, like the piguas, and the stars of local comfort food such as Claveteado ham sandwiches, or Pomuch bread. There are authentic dishes such as the great tamale called “Brazo de reina”, or the desserts such as Moorish cream or coconut cake. Of course, there are also traditional drinks, such as honey wine, pozol, horchatas, cashew water, or fresh aguas frescas prepared with pitaya and a thousand combinations of fruits.
5.-This awesome gastronomy can be discovered throughout campeche, in many different places: in iconic restaurants; on the famous 59 pedestrian street with open air tables; in its central cafes, bars, ice cream shops and rooftops; in its barrios, cantinas and taquerias; in its markets, in its varied street food stalls and in its seafood restaurants on the boardwalk.
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