- The 5 main typical foods of Veracruz
- 1- Rice to the lying
- 2- Shrimp with coconut
- 3- Huachinango veracruzana style
- 4- Chileatole
- 5- Seafood casserole
- References
The typical foods of Veracruz are known nationally and internationally for their variety and richness. It is also commonly called Jarocha cuisine and it is a combination of Spanish and coastal cuisine.
Jarocha cuisine mixes elements of tropical food and seafood in a good way.
Tropical fruits and the strong influence of corn, mainly in stews, play a very important role in the Jarocha diet.
You may also be interested in this list of popular Mexican foods.
The 5 main typical foods of Veracruz
1- Rice to the lying
This is one of the most typical dishes of Veracruz. It is a rice stew in which the flavor is conferred by seasonings, onions and different types of shellfish, such as octopus, shrimp, mussels or squid, among others.
It acquires its characteristic color with tomato and is served in pots or deep dishes, since it reaches a broth texture. It is usually accompanied with tortillas and black beans.
2- Shrimp with coconut
It is one of the dishes that most represents the characteristics of the state of Veracruz. Combine seafood with tropical fruits, in this case coconut, and a mango sauce.
It is a dish of shrimp battered in breadcrumbs and coconut, which are then fried. The shrimp are stuffed with cream cheese and grated fresh coconut, and are served with the mango sauce.
3- Huachinango veracruzana style
This dish achieves a harmonious blend of ingredients and techniques both Hispanic and pre-colonial in Mexico.
Red snapper is a fish that is browned in butter and bathed in a tomato sauce with bell pepper, olives and capers.
The use of different types of spices gives it a quite characteristic flavor. It can be served with salad or simple white rice, since the fish itself has a lot of flavor.
4- Chileatole
The chileatole is a dish of pre-Hispanic origin and was consumed as a drink. Throughout the years it presented variants, but the base consists of chili, corn and epazote.
In the past, a variant of this drink was also prepared for children, substituting honey for chili.
Today this stew has pork and is accompanied by other vegetables such as squash and chayote.
5- Seafood casserole
The jarocha version of the seafood casserole has a mixture of marine raw materials such as fish, shrimp, octopus, crab, oyster, acamaya and snail.
The epazote is the aromatic herb that stands out the most in the dish, and the tomatoes produce the coloring. This dish is made in a clay pot.
References
- Regional Mexican Cuisine: Old World Meets New in Veracruz at Serious Eats, by serieuseats.com
- Veracruz - Center for food of the Americas at The Culinary Institute of America, from centerforfoodsoftheamericas.org
- Food in Veracruz at Lovely Planet, from lovelyplanet.es
- Huachinango a la Veracruzana (Veracru-Style Red Snapper) in Epicurious, from epicurious.com
- Veracruz style fish on Whats4Eats, from whats4eats.com