“Papadzules de Jaiba” This dish is said to go back to the days of the Mayans. For simplicity, think of these as enchiladas stuffed with Blue Crab. If you don’t know what enchiladas are then I can’t help you. What makes these special (papadzule) is the sauce that they dip the tortillas in during preparation. It is made from toasted then grounded pumpkin seeds. That is then blended with a broth of “epazote.” Epazote is a herb uniquely found in Mexico and other Latin American countries, kinda like oregano but not. The whole thing is absolutely delicious. If your asking yourself where can I get this plate Gosh Darn it! Hop on a plane to Campeche and La Palapa del Tio Fito can hook you up. ⠀