Campeche - Culture

Culture

The state has two main government sponsored cultural festivals, the Festival del Centro Histórico and the Festival de Jazz. Campeche has a Festival del Centro Histórico in November and December, which attracts over 5,000 artists, intellectuals and academics to over 800 events such as concerts, theater, dance, book presentations, and workshops. The Festival de Jazz was begun in 1999 and has had the participation of figures such as Mike Stern, Caribbean Jazz Project, Yazzkin, Chano Domínguez, Eugenio Toussaint, David Gilmore and Scott Henderson . One notable economic fair outside of the city is the “Jipi” Sombrero Festival in Bécal in April and May.

The largest religious festival in the state is Carnival in the city of Campeche. Carnival was introduced in 1582. By 1688, the annual event featured orchestras and in 1815, formal dances called “saraos” were organized which originally were held only in the homes of the elite. Later in the 19th century, events in the streets for the masses became popular, with the various neighborhoods of the city organizing their own events. Eventually, these merged into a city-wide celebration featuring various traditional dances such as Baile del Pavo, Son de la Cucaracha, the fandango, fandanguillo and various forms of tropical jaranas. They also include more risqué dances such as those called la Culebra, Los Papagayos and la Contradanza de los Palitos which have Afro-Caribbean influence . Other important religious festivals include Candlemas (Candelaria) in Hool, Champotón and Campeche, feast day of Our Lady of Mount Carmen in Ciudad del Carmen, feast day of Saint Joachim in Palizada, and the feast day of Saint Roman in Campeche, the feast of San Isidro Labrador in Calkiní in May, the feast of the Cristo Negro in San Román, Day of the Dead in all of the state, feast of the Holy Cross in Sabancuy, Carmen in May, feast of Our Lady of Mount Carmen in Ciudad del Carmen in July and the feast of the Señor de la Salud in Hecelchakán in April. During these festivals is when the state’s most traditional music, called jarana, and traditional dances can be heard and seen.

As a Mayan region, Campeche has had corn as its staple since the pre Hispanic period, accompanied by beans, vegetables, tropical fruits and seafood, with some meat. There are two main types of cuisine. Mestizo is mostly of Spanish origin with some indigenous additions and the other is called Maya and is almost purely indigenous. Some foods have been reinvented. One is papak’sul, or papadzul, which was made with beans and chili peppers. Today it is a torilla filled with cooked egg and squash seed salsa. Common seasonings are a mix of indigenous and those which came from Europe such as salt, oregano, pepper, habanero chili peppers, achiote, cloves and vinegar. Regional dishes include cochinita pibil, beans with pork, pork with achiote, panuchos, empanadas, chanchanes, chocolomo, tamales, shark tacos, pickled vines, seafood such as many species of fish, shrimp, octopus and crustaceans. Similar to cochinita pibil, pibipollos are chickens roasted in underground pits, most often prepared for Day of the Dead. There is also a large number of seafood based dishes such as pan de cazón. One notable shrimp dish is made with giant prawns and called “siete barbas.” Tamales are filled with ground pork or chicken seasoned with achiote, pibil or sweet corn. The staple bread is the corn tortilla. The town of Pomuch in the municipality of Hecelchakán is known for its bread and has a type named after it.(turimsoenc) Cheese was mostly likely influenced by pirate with queso de bola related to Dutch cheese making traditions.