Huachinango a la Veracruzana

Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico.

Contents

• Receta para preparar huachinango a la veracruzana receta de huachinango cuaresma
• Receta de huachinango a la veracruzana
• References

The dish is a classic example of the cuisine of the southern coastal region of Eastern Mexico. It has been called the signature dish of the state of Veracruz. It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. The use of olives and capers give something of a Mediterranean flavor to the dish, and shows the Spanish influence.

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. Capers and raisins may also be used. If red snapper is not available, another type of rockfish may be substituted. The dish is traditionally served with small roasted potatoes and Mexican-style white rice.