A zippy mashup of chunky tomato sauce, seafood and avocado, campechana is usually served in a distinctive parfait goblet (an original Goode touch) along with tortilla chips. 1 tablespoon fresh oregano, chopped
This party-ready Seafood Campechana features fresh Gulf shrimp, crab and crispy tortilla chips. Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10–12 minutes.
Campechana, or seafood cocktail, remains one of the most popular dishes at Goode Co. Seafood, where it was introduced to Houston in 1986. ½ cup New Mexican chile (such as Hatch; Anaheim works too), roasted, peeled and diced Instructions: Mix sauce ingredients well and set aside.
Welcome to Goode Company Across a shaded table or a crackling campfire, there’s no mistaking it: good food done right. It drew us together before we got into this business, and it draws us together still—connecting diverse flavors and families, places and traditions, communities and generations.