Panuchos Campechanos — Campeche-Style Dogfish Tacos

Campeche state, Gulf coast, Yucatán Peninsula

A Campeche variant of the classic panucho, this double-tortilla taco sandwiches Cazón frito — fried dogfish shark — between two bean-smeared corn tortillas, sealed and fried as a single unit until completely crisp. Where the standard panucho hollows out a single tortilla and stuffs it, the campechano builds a package: beans face inward, the filling locked at the centre. The result is denser and more substantial than its Yucatecan cousin, with a crackling shell that gives way to layers of earthy black bean and flaked, seasoned shark. Cebollas encurtidas — quick-pickled red onion — cut the fat of the fried exterior. The dish belongs to the Gulf coast fishing culture of Campeche state, where dogfish has been a staple protein for centuries.

The exterior delivers a neutral corn crunch, lightly oily and faintly smoky from the comal cooking. Immediately inside is a dense, earthy layer of strained black bean with a faint bitterness at the back of the palate. The Cazón frito at the centre is savoury, mildly oceanic, and absorbs the bean fat during frying. Cebollas encurtidas on top provide a sharp, vinegary lift and mild heat from the oregano. The overall effect is rich but not heavy — the acidity of the pickle resets the palate for the next bite.