The Pan de Cazón Dish: Campeche’s Layered Culinary Treasure
If you’re traveling through the Mexican state of Campeche, there’s a good chance you’ll come across a curious menu item called “Pan de Cazón.” At first glance, the name might mislead you. It literally translates to “dogfish bread”. This sounds more like a sea creature than a meal. But don’t let the name fool you. This traditional Campechano casserole is one of the region’s most beloved dishes. It has comforting layers, rich flavors, and everyday ingredients found throughout Mexican kitchens. Here are some words on The Pan de Cazón Dish.
A Misleading Name: No Bread, No Dogfish (Sometimes)
Despite the translation, Pan de Cazón contains neither bread nor always dogfish. In reality, it’s a savory casserole made with tortillas, similar in structure to lasagna, and often uses other types of fish when dogfish (a small kind of shark) isn’t available.
Historically, cazón (dogfish) was abundant in Campeche’s coastal waters, which gave the dish its name. But over time, the recipe adapted to include tuna, grouper, or even leftover fish—proving that the dish is more about the method than the species of fish used.
Simple, Authentic Ingredients Found in Every Mexican Kitchen
One of the charms of Pan de Cazón is its simplicity. There are no exotic imports or complicated steps—just humble, traditional ingredients combined in a clever, satisfying way.
The dish includes:
- Corn tortillas
- Refried black beans
- Stewed and shredded fish
- Tomato sauce with onion, garlic, and epazote (an aromatic herb)
- Avocado slices
- Fresh habanero peppers for a spicy finish
Every bite offers a balance of earthy beans, soft tortillas, and the zesty brightness of tomato and habanero.
The Pan de Cazón Dish. Assembled Like a Mexican Lasagna
This dish is built in layers, much like a Mexican version of lasagna. A layer of tortilla is spread with black beans, followed by shredded fish, all bathed in a spiced tomato and epazote sauce. This process is repeated for two or three layers, creating a compact, hearty dish that’s then garnished with avocado slices and fresh habanero pepper.
It’s served hot, and while it looks rustic, the result is deeply flavorful, with each layer adding to the complexity.
A Campeche Specialty With Deep Roots
Although similar versions of this dish exist along other coastal regions of Mexico, Pan de Cazón is considered a specialty of Campeche. It represents a unique blend of Mayan cooking techniques and Spanish colonial influences, with a heavy reliance on local seafood, beans, and tortillas—the true pillars of the region’s food identity.
If you’re visiting Campeche, you’ll find this dish in both humble eateries and upscale restaurants, often served with a side of rice or plantains, and sometimes accompanied by pickled onions for an extra tangy kick.
The Pan de Cazón Dish. When to Try It (and What to Pair It With)
Pan de Cazón is commonly eaten at lunchtime or as a hearty dinner. It pairs beautifully with:
- A cold horchata or lime agua fresca
- A crisp Mexican lager
- Or even a mezcal cocktail, if you’re feeling adventurous
Don’t miss the chance to try this layered masterpiece when you’re in Campeche. It’s more than just a meal—it’s a slice of the region’s cultural and culinary history.