Pan de Cazon © originates from Campeche, Mexico. It’s unique and delicious. Give it a try! Make enough because everyone will be asking for more servings!


  • 1/2 pc. onion
  • 2 tbsp. olive oil
  • 14 oz. rockfish fillet in cubes
  • 1/2 cup La Costeña® Mexican Salsa
  • 1 tbsp. chopped coriander
  • 1 cup Tomato Sauce Seasoned with Spices
  • 2 tbsp. lard
  • 1/4 cup water
  • 12 pcs. corn tortillas
  • Salt and pepper


  1. Fry onion in oil until it is translucent, add the rockfish and cook for 3 min.
  2. Add the Mexican sauce and continue cooking for 3 more minutes.
  3. Lightly fry the tortillas on both sides in hot lard.
  4. Mix the tomato sauce with the water and boil.
  5. To make the pudding: On a recipient, put a layer of tortilla, then a layer of the prepared rockfish, and pour the tomato sauce on the layers. Repeat the procedure thrice.

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