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 caz�n. 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 Hecelchak�n 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
