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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 .
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 ]
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.
Veracruz cuisine divides into six regions called Sotavento, Centro Norte, Centro Sur, Sierra, Costa Norte, and Los Tuxtlas. The Sotovento area is in the south of the state, and the dishes here are heavily based on rice. Common dishes include arroz a la tumbada, which is rice cooked with seafood or meat and rice with fried bananas.
She credits meeting the chef Angel Objeco, who worked at her father's restaurant of La Parroquia, in inspiring her interest in cuisine. [3] She initially worked as a civil servant, but made the move to study Anthropology at University of Veracruz in order to expand her knowledge of the food of the indigenous peoples of Veracruz.
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The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica ...
A Mexican congressman who was a member of the ruling coalition was shot dead in coastal Veracruz state on Monday, officials said, marking yet another politician being targeted by violence in the ...
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