Huachinango a la Veracruzana

Huachinango a la Veracruzana
Alternative namesVeracruz-Style Red Snapper
CourseMain
Place of originMexico
Region or stateVeracruz
Main ingredientsRed snapper (fish)

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] The use of olives and capers give something of a Mediterranean flavor to the dish, and shows the Spanish influence.[3][4]

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, jalapeños, olives and herbs, and the fish is baked with the sauce until tender.[5] Capers and raisins may also be used.[6] If red snapper is not available, another type of rockfish may be substituted.[7] The dish is traditionally served with small roasted potatoes and Mexican-style white rice.[8][9]

See also

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Notes

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  1. ^ Johansen 2006, p. 285.
  2. ^ Armstrong, Bartlett & Benchwick 2008, pp. 91–92.
  3. ^ Armstrong, Bartlett & Benchwick 2008, p. 110.
  4. ^ MacVeigh 2008, p. 500.
  5. ^ Kenyon 2013.
  6. ^ Remolina 2012.
  7. ^ Kenyon 2010, p. 96.
  8. ^ Tausend 2003.
  9. ^ MacVeigh 2008, p. 348.

References

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  • Armstrong, Kate; Bartlett, Ray; Benchwick, Greg (2008). Mexico. Lonely Planet. p. 91. ISBN 978-1-74104-804-9. Retrieved 2013-05-17.
  • Johansen, Heidi Leigh (2006-08-29). Fodor's 2007 Mexico. Fodor's Travel Publications. ISBN 978-1-4000-1678-5. Retrieved 2013-05-17.
  • Kenyon, Chelsie (2010). Knack Mexican Cooking: A Step-by-step Guide to Authentic Dishes Made Easy. Globe Pequot. p. 96. ISBN 978-0-7627-6206-4. Retrieved 2013-05-17.
  • Kenyon, Chelsie (2013). "Huachinango a la Veracruzana- Red Snapper with a Spicy Red Sauce". About.com. Archived from the original on 2016-03-04. Retrieved 2013-05-17.
  • Kittler, Pamela Goyan; Sucher, Kathryn; Nahikian-Nelms, Marcia (2011-08-22). Food and Culture. Cengage Learning. ISBN 978-0-538-73497-4. Retrieved 2013-05-17.
  • MacVeigh, Jeremy (2008-08-08). International Cuisine. Cengage Learning. p. 500. ISBN 978-1-4180-4965-2. Retrieved 2013-05-17.
  • Remolina, Sergio (July 2012). "Huachinango a la Veracruzana (Veracruz-Style Red Snapper)". Epicurious. Archived from the original on 2016-10-11. Retrieved 2013-05-17.
  • Tausend, Marilyn (2003). "Red Snapper, Veracruz Style (Huachinango a la Veracruzana)". Archived from the original on 2010-08-18. Retrieved 2013-05-17.
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