Hot served campechana
Hot served campechana
Mazatlán has managed to distinguish itself from the rest of the municipalities in Sinaloa by becoming a tourism jewel, with its long boardwalk, hosting the most significant Carnival, ranking as one of the top three in the world, and its gastronomy.
In the realm of gastronomy, Mazatlán stands out with its traditional "ceviche de sierra" (mackerel ceviche), spicy "aguachile," marlin escabeche, shrimp pâté, or their delightful mild coconut flavors. However, it also has one of the most controversial dishes, the "campechana caliente."
Prepared with shrimp broth obtained by cooking shrimp, mixed with tomatoes, onions, and other ingredients like garlic, oregano, and salt, this dish is traditional in this region of southern Sinaloa, where it's consumed warm, as a way to alleviate a hangover.
Its history differs from other dishes, as there isn't a specific "inventor." It's simply a traditional dish that dates back to when the fishing and settlement civilization began to flourish in Mazatlán, El Rosario, and Escuinapa, as mentioned by Pedro Aguilar Zamudio, who has been selling seafood from a cart since 1958.
The "campechana caliente" from Mazatlán is the equivalent of having breakfast after a night of revelry—similar to menudo, birria, or spicy chilaquiles—to ease the effects of a hangover. It emerged spontaneously and gradually gained popularity, becoming a customary delight in the taste of the locals, or "mazatlecos."
The "campechana caliente" from Mazatlán is the equivalent of having breakfast after a night of revelry—similar to menudo, birria, or spicy chilaquiles—to ease the effects of a hangover.
