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 with
habanero.[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
Yucatán 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]