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WHAT TO EAT IN CIUDAD DEL CARMEN
The cuisine of Ciudad del Carmen has received influence from the rest of Campeche and the state of Yucatan.
It is based on the fruits of the sea, so you can find many typical dishes that include fish and shellfish such as octopus, jaibas, clams and of course shrimp.
Among the delights you can enjoy are: pámpano en escabeche, manitas de cangrejo (crab hands), the different types of ceviches and the famous shrimp. You can try shrimp in many different ways like coconut shrimp, al mojo de ajo (shrimp infused in a garlic, butter, and olive oil sauce) empanized shrimp or the chiles stuffed with shrimp .
Other dishes that you can not miss are pan de cazón (the plate is assembled with a tower of corn tortillas, alternating with fish filling, black bean paste, and tomato sauce), queso relleno (stuffed cheese, a round of Edam cheese partially hollowed out and filled with minced meat (pork or beef), raisins, nuts, various spices, olives and hard-boiled egg, and wrapped in muslin and steamed), tortas de jamón claveteado (a smoked ham cooked in a sweet nail mixture, pepper, sugar, wine or cherry), tamales colados and chocolomo, a stew with beef loin, heart, liver, kidney, bland, fruits and vegetables.
Gastronomy and typical cuisine in Ciudad del Carmen
“Pan de Cazón” Recipe
Ingredients for 4 servings:
- 400 grams of cooked and crumbled dogfish fillet
- 5 tablespoons of margarine without salt or oil
- 1 tablespoon of chopped onion
- 1 chopped tomato
- 4 tablespoons of ground black beans
- 2 full tomatoes
- 1 habanero chile
- 2 cups of water
- 1 seasoning cube
- 8 corn tortillas
Directions:
To prepare the cazon filling, bring a large pot of water to a boil and add the fish, epazote sprigs and salt. Simmer on low until the fish is cooked through, about 10 to 12 minutes. Drain the fish and set aside to cool slightly, then remove the skin and shred. Set aside.
Heat a tablespoon of margarine without salt or oil and fry the onion in a pan over high heat. Add the tomato and once soft, add the crumbled dogfish. Cook for a few minutes and reserve.
Heat a tablespoon of margarine n a large sauté pan and cook the chopped onion and chopped epazote leaves until soft, about 5 minutes. Add the shredded fish and the remaining tablespoons of margarina, and cover and cook until warmed through, about 5 to 6 minutes.
For the sauce, prepare the tomato sauce. In a blender, puree 2 cups of the chopped tomatoes. Transfer the puree to a medium pot set over medium-high heat and add the remaining chopped tomatoes, 3 tablespoons of lard, thinly sliced onion, 1/4 cup chopped epazote leaves and salt. Bring to a boil, reduce to a simmer and cook until the onions and tomatoes are soft, about 15-20 minutes.
In a pan put 2 tablespoons of margarine or oil and fry the tortillas, drain and reserve. To assemble, dip a tortilla into the black bean puree and coat lightly on both sides. Place in the center of a plate. Top with about 2 tablespoons of the cazon filling, then repeat the process of dipping a tortilla and topping with the cazon filling two more times for a total of 3 layers.
Coat a fourth tortilla on one side only lightly with bean puree, and place bean-side down on the top of the stack. Ladle about 1 1/2 cups of the tomato sauce over the top. Top with a charred habanero and garnish with avocado slices on the side.
Decorate the dish with purple onion and parsley twigs.
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