Southeast of Mexico is the state of Campeche, a coastal region with very venerable Mayan traditions. In this area, we can find varieties of seafood, meat, vegetables and exotic fruits that serve to prepare the dishes of the region, offering a combination of flavors and techniques ranging from Mayan dishes inland, to the fusion of local ingredients and groceries .

"The cuisine of Campeche is made up of aromas, colors and flavors of different roots".

To speak of Mexican gastronomy is to enunciate a diversification of scents that emanate memories and flavors that make the moment a pleasant pleasure. In Mexico, We are fortunate to have a kitchen that falls in love and that is rewarded worldwide. When you travel to each region of the country, you know that you eat differently, but the flavor and colors used to present each dish represent a distinctive and traditional hallmark of the Mexico ancestral.

The Campechano menu features characteristic dishes such as panuchos, coconut shrimp, pompano in green sauce, octopus in its ink, cochinita de Hecelchakán, and of course the so-famous dogfish bread.

Cooking Campeche It is made up of aromas, colors and flavors from different roots, as it has influences from Europeans, from black slaves, from Mayan natives and from various cultures that have lived in this area, such as the Lebanese community, the Korean colonies that they settled in the entity and even the pirates who arrived at the port in the seventeenth century.

Visit Campeche and not try some of their dishes, is to miss the opportunity to delve into a Mayan gastronomic world enriched by history, community ties and national identity. Such is the variety of the Campeche cuisine that different gastronomic regions have been defined as the coast of Carmen y Champoton, el Camino Real, The Chenes, the region of Rivers with Palizada y Candelaria and the region of the Jungle in Calakmul; all of them with delights that will make the memory of their flavors make you think of returning.

José Vasconcelos said Campeche enjoys a fair way of being one of the best kitchens in Mexico, and is that among its streets you can find one of the most representative restaurants and awarded by international critics, The Pigua, a place that represents the exquisite gastronomic legacy of the State, placing on high the name of this land for continuing to elaborate its traditional dishes.


For a better understanding of the Campeche cuisine, we find Ricardo Muñoz Zurita, a chef concerned and occupied in the investigation, preservation and diffusion of the kitchens of this region. For Ricardo Muñoz Zurita, "in Campeche There is a great culinary wealth that has not been exploited, because the peasants have not given value to their kitchen because for them it is very common ".

Undoubtedly, cooking is an art that can surprise you or allow you to express sensations, which for some will be a reference, for others it will be just a dish.

There is much to know, taste and taste in the land of peace and social harmony, when you go to Campeche, Make yourself a space so you can try different dishes, flavors and seasonings.

"Visiting Campeche and not trying some of its dishes, is to miss the opportunity to enter a Mayan gastronomic world enriched by history, community ties and national identity."