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Pan de cazón

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Title: Pan de cazón  
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Subject: Casserole dishes, Pachola, Chileajo de cerdo, Huachinango a la Veracruzana, Huevos a la mexicana
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Pan de cazón

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.[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

  1. ^ 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.  
  2. ^ de Silva, G.G. (2008). Diccionario Breve de Mexicanismos. Colec. Lengua y estudios literarios (in Español). Fondo de Cultura Econรณmica. p. 163.  
  3. ^ Fisher, J. (2004). Mexico. Rough Guide Mexico. Rough Guides. p. 720.  
  4. ^ Deane, Z. (2011). Explorer's Guide Mexico's Aztec & Maya Empires (Explorer's Complete). Explorer's Complete. Countryman Press. p. 175.  
  5. ^ Times, The Playa (January 1, 2014). "Pan de Cazón (Tortillas with Shredded Fish)". The Playa Times. Retrieved August 26, 2015. 


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