We’re starting our culinary tour of Mexico! Heading west from Yucatan is the state of Campeche. The Yucatan Peninsula is composed of 3 states, Quintana Roo (the home of Cancun), Yucatan (Chichen Itza!), and Campeche. Campeche was once a very important port for the Spanish colonists, and the cooking reflects the strong Spanish influence. See our link below for an article about the state of Campeche.

Here are two popular recipes from Campeche:

Grilled Fish in Escabeche -Serves 6

olive oil
6 five- to six-ounce boneless and skinless red snapper, pompano, grouper, or other white fish fillets, about 3/4 inch thick
1 large white onion, sliced 1/4 inch thick
3 medium carrots, cut into 1/4-inch dice
6 medium cloves garlic, roughly chopped
3 whole cloves
1/4 teaspoon freshly ground pepper
1 cup chicken stock, or 1 cup seafood bouillion, or 1 cup water
1/4 cup white vinegar
3 dried bay leaves
1 two-inch piece cinnamon stick
salt
1 to 2 pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise

Brush a little olive oil on both sides of the fish and grill over hot coals or gas ( Or, pan fry with a little olive oil in a very hot skillet ) until lightly browned on both sides. Do not overcook!
Put 1 tbsp. olive oil in a large skillet. Add onions, carrots, and garlic, and cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes. Coarsely grind together the cloves and black pepper in a food processor or blender. Add to vegetables, along with stock, vinegar, bay leaves, and cinnamon. Cover, and simmer for 15 minutes. Season to taste with salt and stir in jalapeno strips.
Place cooked fillets over the simmering escabeche, cover, and gently heat for 2 to 3 minutes. Serve with some escabeche on top of each one.
This is really great with Arroz con Chaya on the side! Be sure to serve corn tortillas, lime wedges, and salsa with the fish.


Chicken with Capers and Olives

1 whole fryer chicken, cut up
1 cup sour orange juice (or substitute half a cup of orange juice mixed with half a cup of white vinegar)
1 small jalapeno chili
1 whole small head of garlic
1 small white onion, thinly sliced
1 small green bell pepper, thinly sliced
oil
1 large Roma tomato, chopped and seeded
1 tsp. salt
1.4 tsp black pepper
¼ tsp. ground cumin
1 tablespoon capers
2 tablespoons raisins
8 gren olives, pitted and thinly sliced
½ tablespoon chicken bouillion

Marinate the chicken in the sour orange juice for about 1 hour, or overnight in the refrigerator.
On a hot grill, roast the whole head of garlic and the chilis until browned. Saute the onion and green pepper in oil, add the chopped tomato, and saute a few minutes more. In a large pot, heat about 1 tablespoon oil. Drain the chicken of its marinade and add to pan, sauteing until browned. Add the vegetables to the chicken. Add the garlic by cutting off the top of the head and squeezing out the garlic into the pot. Add the whole charred chili, salt, cumin, pepper, capers, raisins, olives, and bouillion. Stir and let simmer about 15 minutes more until the chicken is fully cooked. Remove the whole chili and serve with white rice.