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Playa Chachalacas is a small, Mexican beach town located 50 km (31 mi) north of the port of Veracruz. [1] This long beach of fine, packed sand and calm waters is popular for aquatic sports. The town itself has a population of 1,015.
Restaurant owners in Alvarado, Veracruz earned a Guinness World Records title for the largest preparation of arroz a la tumbada in the world in 1995. It weighed five tons after cooking and fed 10,500 people. [8] José Burela Picazzo is a Veracruz native and professional chef who has promoted the cuisine worldwide. [3]
Colorados Archipelago is developed on a reef barrier located off the northern coast of the Pinar del Río Province, facing the Gulf of Mexico, between the Honda Bay (north of the homonymous Bahia Honda community) and Cape San Antonio on the Guanahacabibes Peninsula.
The mainland has several beaches. Playa Martí is located between the city of Veracruz and Boca del Río. The Playa de Hornos is located next to the Veracruz Aquarium. There are also boats that take tourist to the Isla Canuncito. Villa del Mar is just south of Playa de Hornos. [21]
Playa Vicente is a municipality located in the south zone of the Mexican state of Veracruz, about 220 km from the state capital Xalapa. It has a surface of 2,122.14 km2. It has a surface of 2,122.14 km2.
Alvarado (officially: Ilustre, Heroica y Generosa Ciudad y Puerto de Alvarado) is a city in the Mexican state of Veracruz. The city also serves as the municipal seat for the surrounding municipality of the same name. It is located 64 km (40 mi) from the city of Veracruz, Veracruz, on Federal Highways 180 and 125.
Antón Lizardo is a fishing town (2005 population 4,586) [1] located 23 km (14 mi) in the Mexican state of Veracruz. It is located south of the port city of Veracruz, near Boca del Río, in the municipality of Alvarado. In January 1860, the small naval Battle of Anton Lizardo occurred here between Mexican rebels and United States Navy warships.
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. It has been called the signature dish of the state of Veracruz. [ 1 ] It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. [ 2 ]