Campeche Food Tours Guide 2026

Items tours

Pan de Cazon Masterclass

A hands-on class built entirely around Campeche's defining dish, starting at the Mercado Principal to buy cazon, beans, tomato and habanero before returning to a private kitchen in the walled centre. Participants poach and shred the shark, fry the bean layer, press tortillas and assemble the stack before drowning it in chiltomate, then eat the result with agua de chaya. Classes cap at around eight people and the recipe card goes home with every participant.

Cochinita Pibil and Pib Earth-Oven Workshop

A half-day workshop in a village kitchen outside Campeche city covering the pib, the stone-lined earth oven that gives cochinita pibil its name. Participants grind recado rojo from achiote seed, garlic and sour orange, marinate the pork, wrap it in banana leaf and help load the pit, then press tortillas and pickle red onion while the meat cooks. The class ends with a shared meal and an explanation of how the same oven produces pibipollo for Day of the Dead.

Camarones al Coco and Gulf Seafood Class

A coastal cooking session in Champoton devoted to the dish the town is known for across Mexico. Participants pick shrimp at the river-mouth landing, grate fresh coconut, mix the batter and learn the frying temperature that keeps the coconut from burning before the shrimp is cooked, then make the sweet marmalade dip that traditionally accompanies it. A ceviche de caracol demonstration rounds out the session before everyone eats facing the Gulf.

Dulces Campechanos and Horchata de Coco Workshop

A short workshop devoted to the sweets counter that Campeche families treat as a point of civic pride. It opens with a walk through the market's confectionery stalls to identify cocada, ciricote, candied papaya and calabaza, then moves to a kitchen where participants grate coconut for cocada, boil fruit in piloncillo syrup and blend the coconut-heavy horchata that accompanies almost every supper in the city. Finished sweets are boxed to take away.