Campeche
State

Campeche

Legendary walls facing the Gulf sunset.

Campeche does not compete for attention. It reveals itself gradually, through atmosphere rather than spectacle, and rewards travelers who are willing to slow down and observe. This is a place where history is not staged but lived, where daily life unfolds against centuries-old walls and the sound of the Gulf of Mexico sets the rhythm. The capital, San Francisco de Campeche, is one of the few walled cities in the Americas. Its fortifications, pastel-colored facades, and quiet streets reflect a port shaped by trade, piracy, and defense. Walking here feels intentional rather than rushed; the city invites conversation, shade, and long pauses. Beyond the coast, Campeche opens into one of the largest and best-preserved jungle regions in Mesoamerica. Deep within it lies Calakmul, once a major Maya power center, now surrounded by protected forest that still feels vast and remote. Campeche appeals to travelers who value context over crowds. It is for those who enjoy walking without an agenda, eating local food prepared without pretense, and letting place dictate pace. This is a refined, grounded Mexicoquietly confident, culturally intact, and deeply memorable.

Why Visit Campeche

Because Campeche still feels like a secret shared quietly, not advertised loudly.

This is a place that invites exploration in the most classic sense of the word. Pirate legends linger in its fortified walls and sea-facing bastions.

At its heart lies a powerful Maya heritage, expressed not only in monumental sites like Calakmul but in daily rhythms, food traditions, and a deep respect for the land. Beyond the cities, a lush, expansive forest stretches on, quiet and immersive, offering scale, shade, and a sense of wonder that feels increasingly rare.

Campeche surprises with how easy it is to navigate. Well-connected roads and thoughtful infrastructure allow travelers to move seamlessly between coast, jungle, and ancient cities, creating a rare balance: accessibility without overexposure.

What truly completes the experience is the people. Campechanos are warm, unhurried, and genuinely welcoming, offering conversation, guidance, and a sense of belonging rather than performance. Here, hospitality feels natural.

To visit Campeche is to encounter the Mexican south in its most authentic form—layered, generous, and deeply rooted. It is a destination for travelers who delight in discovery, who appreciate places that reveal themselves slowly, and who understand that the most enchanting journeys are often the ones least announced.

Key Destinations

Campeche

Calakmul

A monumental Maya city hidden within protected jungle, offering scale, silence, and perspective.

Campeche

Palizada

A colorful riverside town along the Palizada River, characterized by wooden houses, tiled roofs, and a strong connection to river life. Palizada offers a slower, almost timeless view of southern Campeche.

The Signature Experience

Sol y playa en el Caribe mexicano
Campeche

Stay in restored historic homes and small boutique hotels

Where comfort is defined by space, calm, and attentive service rather than excess.

Sol y playa en el Caribe mexicano
Campeche

Enter the deep jungle at Calakmul

Explore the Calakmul Biosphere Reserve, where dense jungle, wildlife, and archaeological remains coexist in one of Mexico’s most important conservation areas.

BEST FOR

Regional Vibes

Fortified History & Deep Jungle Campeche is the Quiet Corner. Vocation: Walled Cities and Calakmul. It offers a peaceful, fortified colonial city and deep jungle ruins.

Momentours

Green season in Campeche

June–September

The jungle is at its most vibrant, ideal for nature-focused travel and photography.

Best conditions for exploring historic cities

November–April

Archaeological sites.

Carnival of Campeche

February–March

One of Mexico’s oldest carnivals, marked by parades, music, and strong local participation.

Travel toolkit

Tropical warm sub-humid. Intense heat and humidity in summer (86°F – 95°F / 30°C – 35°C). The best season is November to March, when temperatures drop to a pleasant average of 75°F (24°C).

  • Airports: Campeche International Airport (CPE). Small and functional, with direct flights mainly from Mexico City (Aeroméxico).
  • Maya Train: Campeche is a vital hub. The San Francisco de Campeche station connects efficiently with Mérida, Cancún, and Palenque, offering a modern and scenic alternative.
  • Buslines: The ADO terminal connects with the entire southeast (Mérida, Villahermosa, Cancún) offering first-class service (ADO Platino/GL).
  • In City: The center and malecón are best explored on foot, by bicycle, or on the tourist tram. Taxis and ride-hailing apps are accessible.
  • Surroundings: To visit Calakmul (4-5 hours from the capital), renting a robust car or hiring a certified tour is essential, as the road is long and ventures deep into the jungle.

Cultural Roots

Important historic fact: Campeche was the richest port in New Spain due to the export of “Palo de Tinte” (Logwood, used to dye textiles in Europe). This wealth attracted the greed of famous pirates like Francis Drake and Lorencillo, forcing the city to wall itself up in the 17th century.

Culinary Soul

Campeche’s cuisine is among the most distinctive in southeastern Mexico, centering on Gulf seafood combined with Maya and colonial influences. The cooking is rooted, precise, and ingredient-forward.

Camarones al coco: Shrimp prepared with coconut, reflecting Caribbean influence along the Gulf coast.

Pampano en escabeche: Pomfret fish marinated in vinegar, spices, and vegetables—light, balanced, and deeply coastal.

Pescado a la campechana: Fresh fish cooked with tomato, onion, peppers, and local herbs.

Tikin xic (Campeche style): Fish marinated in achiote and citrus, grilled over fire—a shared heritage with the Yucatan Peninsula.

The Iconic Taco

The Local Bite

Pan de Cazón

Three corn tortillas layered with a spread of black beans and distinctively seasoned cazón (dogfish/small shark).The stack is smothered in a cooked tomato sauce flavored with epazote and habanero.