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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 .
The cuisine of Veracruz is a mix of indigenous, Afro-Mexican and Spanish. The indigenous contribution is in the use of corn as a staple, as well as vanilla (native to the state) and herbs called acuyo and hoja santa .
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]
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
In the Mexican state of Tequixquiac pambazos are very different from those of Mexico City, being made flour with dark wheat rind or bran named acemite, filled with sausage and potatoes, turkey meat or lamb meat (barbacoa), shredded lettuce, white cheese, cream and spicy chili chipotle sauce, fried with butter.
Startled awake, mom discovers her son is shot. As Givens snapped awake, her son Destin was screaming, his right hand bleeding. Givens’ .22-caliber Glock handgun lay on the floor nearby.
Instead, a big push came from food (up 0.4%) and energy prices, which rose 0.2% and posted the category’s first increase in six months. New and used cars also saw price increases of 0.6% and 2% ...
Raquel Torres Cerdán, also Raquel Torres (born 19 November 1948) is a Mexican anthropologist and restaurateur, who has worked to record, preserve and showcase the cuisines of the indigenous peoples of Veracruz, through her restaurants and food writing.