Cam­peche’s Culi­nary Scene is Catch­ing On

Taste & Travel - - Dispatches -

Cam­peche, on Mex­ico’s Yu­catan Penin­sula, is an emerg­ing des­ti­na­tion with a bur­geon­ing food scene. The re­gion’s culi­nary tra­di­tions are a mix of Euro­pean, Mayan, Caribbean and other in­flu­ences, with plenty of fresh seafood. The walled city of San Fran­cisco de Cam­peche, a UNESCO World Her­itage site, was founded by Span­ish con­quis­ta­dors. One of New Spain’s most im­por­tant sea­ports dur­ing the Colo­nial pe­riod, the city is known for its out­stand­ing mélange of cul­tural in­flu­ences and fab­u­lous restau­rants, many along the cob­ble­stone streets of the Old Town. Some of Cam­peche’s most em­blem­atic culi­nary cre­ations in­clude pan de cazón (a sort of tor­tilla lasagna stuffed with dog­fish), co­conut shrimp, pom­pano fish in salsa verde, along with ten­der pit- roasted pig, tur­key with black stuff­ing, and pork with black beans. Night­time strolls are among the best op­por­tu­ni­ties to see the lo­cal gas­tro­nomic of­fer­ings, and en­joy nightlife and cool­ing sea breezes. By Damian March www.cam­peche.travel/en

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