Pulpo a la campechana is a traditional dish in Mexican cuisine. It consists of chopped octopus that is slowly boiled in water with its ink, vinegar, onion, garlic. The cooked octopus is mixed with a preparation of tomatoes, onion, garlic, coriander leaves, chile ancho and wine. It is served with white rice.[1]
References
[edit]- ^ Del Castillo, María. (1966). Cocina Mexicana. Ed. Olympus.
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