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Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.
Venetian cuisine, from the city of Venice, Italy, [1] or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol), and of neighbouring Austria and of Slavic countries (notably Slovenia and Croatia ...
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Representation of a Mexican kitchen; in front are Mexican food and spices, while in the background there are typical utensils. Pozole is a traditional soup or stew from Mexico. The Spanish invasion of the Aztec Empire occurred in the 16th century.
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The Michelin Guide debuted in Mexico in 2024. Inspectors visited five states – Baja California, Baja California Sur, Nuevo León, Oaxaca and Quintana Roo – and the capital city, Mexico City. Sixteen restaurants earned one star, and two, Pujol and Quintonil, received two. [2] No restaurant earned three stars.
Veracruz was named after the city of Veracruz (From Latin Vera Crux, "True Cross"), which was originally called the Villa Rica de la Vera Cruz. The suffix is in honor of Ignacio de la Llave y Segura Zevallos (1818–1863), who was the governor of Veracruz from 1861 to 1862.
Popular foods in the city include barbacoa (a specialty of the central highlands), birria (from western Mexico), cabrito (from the north), carnitas (originally from Michoacán), mole sauces (from Puebla and central Mexico), tacos with many different fillings, and large sub-like sandwiches called tortas, usually served at specialized shops ...