Pan de Cazón
Campeche-style Pan de Cazón with layers of fried corn tortillas and confit dogfish, topped with tomato and habanero sauce, avocado, red onion and lime zest.
Dish story
Pan de Cazón is one of the signature dishes of Campeche and a true icon of the cuisine of the Yucatán Peninsula. Despite its name, it contains no bread. The dish is built with layers of corn tortillas, shredded dogfish and a rich tomato and chilli sauce, traditionally served with black beans. It reflects the deep connection between the region's fishing heritage and its culinary traditions.
Cutzamala version
At Cutzamala in Madrid, we honour the traditional Pan de Cazón recipe while preparing every element from scratch. The dogfish is gently confited to preserve its delicate texture before being combined with slowly cooked onions. The corn tortillas are fried to order for a light crispness, while the tomato sauce is slowly simmered with onion, garlic, oregano, thyme and bay leaves to develop rich, balanced flavours. The dish is finished with a quenelle of fresh avocado, adding a smooth, creamy contrast to this iconic Mexican classic.
Main ingredients
Cazón is a small species of shark traditionally used in the coastal cuisine of the Gulf of Mexico. Its firm, delicate white flesh is ideal for slow cooking and readily absorbs the flavours of herbs, spices and sauces. It is the defining ingredient of Pan de Cazón and a hallmark of Campeche's culinary heritage.
