Mexicos gastronomy has something to offer everybody. Inside Mexicos wide cuisine the State of Veracruz is one of its milestones. Seafood gives Veracruz ’s gastronomy a distinctive and unique flavor. No one can debate that the native inhabitants of this region went and accessed the sea looking for resources to feed. Its condition as a port city also opened it to the flavors of the world as it received all kinds of new species and products from abroad.
The list of local dishes is extensive and characterized for the peculiar taste of the diverse use of different spices on their food preparation, and on the exclusive and almost unmatchable quality of its seafood products, basic milestone ingredients in Veracruz, known and catalogued as first class.
One of the best results of this regional gastronomical inventiveness is the veracruzana style fish, a world wide famous and portentous dish on which several floured fillets cooked in a base sauce made out of olive oil, tomato sauce, red pepper, garlic, onions, green olives, parsley, oregano and capers. The recipe is at the bottom of the article. Once you try it you ’ll love it and never forget it.
Some of our best recommendations while enjoying the Port of Veracruz are: the octopuses on their ink, the shrimp empanadas and the shrimp or crab “chimpachole”, a tomato and fish base stew with hot peppers.
Veracruz gastronomy also offers unique regional refreshments and sweets. To refresh we recommend trying the famous toritos, glorias, diablitos and popo (beverage made out of cacao and rice). A tradition in Veracruz is to go to have a cup of café con leche (black coffee with milk) at Los Portales or La Parroquia, both ancient buildings with lots of history and traditions. When the time for dessert comes, try the exotic ice cream of rose petals, the sweetened sweet potato or the gollorias, a 100% natural sweet made with walnut and brown sugar.
Veracruzana style fish RECIPE:
Ingredients: Any white-fleshed fish fillets (red snappers work perfect) -- 2 pounds, Limes, juice only – 2, Salt -- 1 teaspoon, Oil -- 2 tablespoons, Onion, sliced – 1, Garlic, minced -- 2 or 3 cloves, Tomatoes, peeled, seeded and chopped -- 3 cups, Stock or water -- 1 cup, Green olives, pitted -- 1/3 cup, Parsley, minced -- 3 tablespoons, Dried oregano -- 2 teaspoons, Bay leaf – 1, Capers (optional), rinsed -- 1 tablespoon , Pickled jalapeño peppers (optional) if in Mexico use Chile Guero (sort of a yellow pepper) which is low intense – 1 chile per serving, Whole cloves (optional) – 1 or 2, Salt and pepper -- to taste.
Method of preparation: Add the fish, lime juice and salt to a large bowl and marinate for 30 minutes to an hour. While fish is marinating, heat the oil over medium flame in a large pot or skillet. Add the onions and sauté until translucent. Add garlic and continue sautéing for another minute. Add remaining ingredients except for the fish, reduce heat to low and simmer for 10 to 15 minutes to meld flavors and reduce the sauce somewhat. Season to taste with salt and pepper. Add the fish fillets and cover them with some of the sauce. Reduce heat to low, cover and simmer until fish is cooked through, 8 to 12 minutes. Serve with white rice.
The list of local dishes is extensive and characterized for the peculiar taste of the diverse use of different spices on their food preparation, and on the exclusive and almost unmatchable quality of its seafood products, basic milestone ingredients in Veracruz, known and catalogued as first class.