The butcher at the “mercado” of San Francisco. A carnivore's best friend.
“Chilpachole” Who likes shrimp? And what does this shot glass full of dark red/brown soup have to do with shrimp. Well, let me explain, as part of your “botanitas” (free snacks before your meal) at Tio Fitos, the server will come around with what looks like a diner thermus but instead of coffee coming out, a small glass of “Chilpachole” is poured. A thick bisque made from boiling mostly shrimp, arbol chili, tomatoes, epazote, guajillo peppers, garlic, onion, and lime. Also a common drink found in the cantinas, aka the true Mexican Bloody Mary - seafood style 🍤.
Deep in the Mexican state of Campeche you will find the mayan ruins of Edzna. One of my favorite Mayan ruins and shall I dare say I think it’s more impressive than Chichen Itza. It is extremely well preserved and gets only a trickle of visitors a day which makes for a tranquil walk through the ancient mayan past.
“Chilaquiles,” my favorite breakfast food by far! A bottom layer of lightly fried corn tortillas smothered in your choice of a red or green sauce or both if your feeling adventurous. Then on top goes a drizzle of fresh cream sauce (not sour cream) with crumbled Queso Fresco (cheese) and two fried eggs. BOOM SHAKA! Thanks "Los Abuelos Campeche" restaurant.
“El Vochito,” the original VW bug. I am amazed by the number of original bugs zipping around the narrow streets of Campeche and squeezing themselves into what seem to be unattainable parking spots. I don’t know much about cars but either Mexican mechanics are that good or these got to be one of the longest lasting cars of all time. If your kids (or you) are into playing “punch buggy,” they’ll be pretty bruised up by the end of a trip to Campeche.⠀
Today I bring you Pibipollos. Think of it kinda like a giant tamal. This one in the photo is a personal sized one but usually they come much bigger. In the states of Campeche and Yucatan, this is a dish prepared for Dia de los Muertos, “Day of the Dead.” What makes this dish so special is the way it’s prepared and cooked.... buried in a dirt hole filled with hot stones and left to cook for an hour and a half. It’s made of a combination of chicken, pork, cornflower, butter, achiote, onions, tomatoes, and Chile habanero. Topped with a light tomato sauce when served. Delicioso! 😋⠀