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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.
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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 ]
Preheat the oven to 350 degrees. Spray the inside of a large baking dish with cooking spray. Place the fillets in the baking dish and cover with the pico de gallo and onion.
Map of La Huasteca in Mexico.. La Huasteca is a geographical and cultural region located partially along the Gulf of Mexico and including parts of the states of Tamaulipas, Veracruz, Puebla, Hidalgo, San Luis Potosí, Querétaro and Guanajuato.
The Classic Veracruz culture was seemingly obsessed with the ballgame. [8] Every cultural center had at least one ballcourt, while up to 18 ballcourts have been found at El Tajin. [9] It was during Late Classic here in north-central Veracruz that the ballgame reached its height. [10] The ballgame rituals appear throughout Classic Veracruz ...
The Veracruz metropolitan area (Zona metropolitana de Veracruz, ZMV) is a metropolitan area in Veracruz (state), Mexico formed by the city of Veracruz and its Veracruz municipality and five other municipalities.
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.