Pan de cazón
 | |
| Type | Casserole |
|---|---|
| Place of origin | Mexico |
| Region or state | Campeche |
| Main ingredients | Tortillas, shark |
| Ingredients generally used | Black beans, tomato sauce |
Pan de cazón (Spanish: "bread of small shark")[1] is a casserole dish in Mexican cuisine that is prepared in the style of lasagna using layered tortillas with shark meat such as dogfish shark, black beans or refried black beans and spiced tomato sauce with habanero.[1][2][3] It has been described as a specialty dish of the state of Campeche, Mexico.[4]
The dish is typically prepared with blacktip shark in Campeche, and in Yucatan dogfish shark is typically used.[1] Preparation traditionally involves boiling the shark meat in seasoned water and then shredding it.[1]
Variations[]
The dish may be prepared with fish other than shark meat.[5]
See also[]
References[]
- ^ a b c d Meyer, A.L.; Vann, J.M. (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. pp. 83–85. ISBN 978-0-544-17738-3. Retrieved August 26, 2015.
- ^ de Silva, G.G. (2008). Diccionario Breve de Mexicanismos. Colec. Lengua y estudios literarios (in Spanish). Fondo de Cultura Econรณmica. p. 163. ISBN 978-968-16-8399-3.
- ^ Fisher, J. (2004). Mexico. Rough Guide Mexico. Rough Guides. p. 720. ISBN 978-1-84353-253-8.
- ^ Deane, Z. (2011). Explorer's Guide Mexico's Aztec & Maya Empires (Explorer's Complete). Explorer's Complete. Countryman Press. p. 175. ISBN 978-1-58157-881-2. Retrieved August 26, 2015.
- ^ Times, The Playa (January 1, 2014). "Pan de Cazón (Tortillas with Shredded Fish)". The Playa Times. Archived from the original on September 17, 2015. Retrieved August 26, 2015.
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- Mexican cuisine
- Casserole dishes
- Mexican cuisine stubs