Huachinango a la Veracruzana
Origin | |
---|---|
Alternative name(s) | Veracruz-Style Red Snapper |
Place of origin | Mexico |
Region or state | Veracruz |
Details | |
Course served | Main |
Main ingredient(s) | Red snapper (fish) |
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico.
The dish is a classic example of the cuisine of the southern coastal region of Eastern Mexico.[1] It has been called the signature dish of the state of Veracruz.[2] It combines ingredients and cooking methods from Spain and from pre-colonial Mexico.[3] The use of olives and capers give something of a Mediterranean flavor to the dish, and shows the Spanish influence.[4][5]
Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapenos, olives and herbs, and the fish is baked with the sauce until tender.[6] Capers and raisins may also be used.[7] If red snapper is not available, another type of rockfish may be substituted.[8] The dish is traditionally served with small roasted potatoes and Mexican-style white rice.[9][10]
See also
Notes
- ↑ Kittler, Sucher & Nahikian-Nelms 2011, p. 230.
- ↑ Johansen 2006, p. 285.
- ↑ Armstrong, Bartlett & Benchwick 2008, pp. 91-92.
- ↑ Armstrong, Bartlett & Benchwick 2008, p. 110.
- ↑ MacVeigh 2008, p. 500.
- ↑ Kenyon 2013.
- ↑ Remolina 2012.
- ↑ Kenyon 2010, p. 96.
- ↑ Tausend 2003.
- ↑ MacVeigh 2008, p. 348.
References
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