Huachinango a la Veracruzana

In today's world, Huachinango a la Veracruzana is a topic of great relevance and debate. With the advancement of technology and globalization, Huachinango a la Veracruzana has become a key element in our society, impacting different aspects of daily life. From economics to politics, Huachinango a la Veracruzana has generated discussions and reflections in all areas. This is why it is essential to thoroughly analyze this phenomenon, understand its implications and seek solutions to the challenges it presents. In this article, we will explore different perspectives on Huachinango a la Veracruzana, from its origin to its impact today, with the aim of offering a complete and enriching overview of this very relevant topic.

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. 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, jalapeños, 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.

See also

Notes

  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

  • 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. 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. 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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