Pulpo a la campechana is a traditional dish in

Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and M ...

. It consists of chopped

octopus An octopus ( : octopuses or octopodes, see below for variants) is a soft-bodied, eight- limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttle ...

that is slowly boiled in water with its

ink Ink is a gel, sol, or solution that contains at least one colorant, such as a dye or pigment, and is used to color a surface to produce an image, text, or design. Ink is used for drawing or writing with a pen, brush, reed pen, or quill. Thicker ...

, vinegar, onion, garlic. The cooked octopus is mixed with a preparation of tomatoes, onion, garlic,

coriander Coriander (;

leaves, chile ancho and wine. It is served with white rice.

References

*Del Castillo, María. (1966). Cocina Mexicana. Ed. Olympus. {{portal bar, Food Mexican cuisine Octopus dishes