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.
This class is run by Campeche home cooks and booked through Viator or Airbnb Experiences, using private kitchens near Calle 59 in the Centro Historico. The four-hour session begins with a market shop at the Mercado Principal to buy cazon (baby shark), black beans, tomato and habanero, giving participants a chance to see the ingredients before cooking them. Back in the kitchen, the hands-on portion covers preparation of the shark filling and the refried bean layer, tortilla pressing, and assembly of the layered pan de cazon stack, finishing with a chiltomate sauce made from scratch. The class concludes with a sit-down meal of the finished dish paired with agua de chaya, and every participant takes home a printed recipe card. The MXN 1,190 price covers the market ingredients, all cooking instruction, the finished meal and the recipe card; it does not include additional drinks beyond the agua de chaya served with the meal. Classes cap at around eight people, keeping the hands-on stations manageable, and instruction runs in Spanish and English with home cooks guiding each step directly rather than demonstrating from a distance. Because the dish is built on shark and layered with dairy-free bean and tomato components, travellers with shellfish or fish allergies should flag this before booking, as substitutions may be limited given the dish's identity.
What is included
- Market shop for cazon, black beans, tomato and habanero
- Hands-on preparation of the shark filling and refried bean layer
- Tortilla pressing and assembly of the layered dish
- Chiltomate sauce made from scratch
- Sit-down meal of the finished pan de cazon with agua de chaya
- Printed recipe card
Good to know
- Operator
- Campeche home cooks, booked through Viator and Airbnb Experiences
Location
Private kitchens in the Centro Historico near Calle 59, 24000 San Francisco de Campeche, Campeche, Mexico
19.8455, -90.5385 View on map
Highlights
- Market shop for cazon, black beans, tomato and habanero at the Mercado Principal
- Hands-on preparation of the shark filling and refried bean layer
- Tortilla pressing and full assembly of the layered dish
- From-scratch chiltomate sauce preparation
- Sit-down meal of the finished pan de cazon with agua de chaya and a printed recipe card
Tips for visiting
- Book a morning slot so the market shop starts with the freshest cazon
- Flag fish or shellfish allergies before booking -- the dish is built on shark
- Classes cap at around eight people, so book ahead for popular dates
- Wear clothing you don't mind getting a little messy during hands-on assembly
- Keep the printed recipe card to recreate the dish at home
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Frequently asked questions
Where does the class take place?
It starts with a market shop at the Mercado Principal and moves to a private kitchen near Calle 59 in the Centro Historico.
How many people are in each class?
Classes cap at around eight participants to keep the hands-on cooking stations manageable.
What does the price include?
The MXN 1,190 price covers market ingredients, all cooking instruction, the finished sit-down meal with agua de chaya, and a printed recipe card.
Is the class suitable for those with fish allergies?
The dish is built entirely on cazon (baby shark), so travellers with fish or shellfish allergies should check with the operator before booking.