The origin of the name campechana is a mystery, but just about every Texan I know loves this cool, tomatoey seafood cocktail stocked with plump chunks of ripe avocado and served with a pile of crisp tortilla chips. (I hear it is big in some parts of California, too.) I got stuck on campechana at a place run by legendary Houston restaurateur Jim Goode. He parlayed a small Texas barbecue joint into a homegrown restaurant dynasty that includes a Tex-Mex eatery and two Gulf Coast seafood spots. Campechana is incredibly versatile. As an appetizer, serve in long-stemmed glasses set on plates and surrounded with tortilla chips for dipping. Serve as a main course in a huge bowl, surrounded by chips. Offer individual bowls and let guests ladle up servings themselves. For outdoor or beachside festivities, transport in a large plastic container set in a cooler and serve in clear acrylic stemmed glasses or in disposable plastic glasses. Don’t forget plenty of chips.
Crispy. Golden. Fluffy. Bubbe would approve.
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