CULINARY THUMBNAIL

Here are the most notable characteristics of this state's cuisine:

1. long coastline providing excellent seafood
2. influence of Maya culture contributes greatly to local cuisine
3. steamy tropical lowlands providing tropical produce

TRADITIONAL DISHES TO LOOK FOR

Order of mojarra (tilapia) served en the El Taxi Restaurant in Campeche; copyright free image courtesy of Alejandro Linares García via Wikimedia Commons.

• Camarones al Orégano -- shrimp dish seasoned with oregano
• Camarones al Coco -- shrimp dish seasoned with coconut
• Pejelagarto -- alligator-head fish (Lepidoseus viridis), a freshwater fish with a long snout typically cooked on a grill, seasoned with lime juice, chili, etc.
• Frijoles Negros con Carne de Cerdo -- black beans with pork

SWEETS

• Postre de Chicozapote  -- dessert made from the chicozapote fruit from the native chicle tree, from which chewing gum originally was made; simply a wonderful fruit to taste

ALCOHOLIC DRINKS

• Balche -- a mildly alcoholic drink served ice cold, made from fermented pineapple rind

Information on this page based on material presented in Gastronomía: Atlas cultural de México, 1988, an extensive and well illustrated work by various authors, published by the Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in Mexico City.