Huachinango a la Veracruzana
| Huachinango a la Veracruzana | |
|---|---|
 | |
| Alternative names | Veracruz-Style Red Snapper |
| Course | Main |
| Place of origin | Mexico |
| Region or state | Veracruz |
| Main ingredients | Red snapper (fish) |
 Cookbook:Huachinango a la Veracruzana  Huachinango a la Veracruzana | |
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 show 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
- food portal
References
Citations
- ↑ 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.
Sources
- 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.
- Remolina, Sergio (July 2012). "Huachinango a la Veracruzana (Veracruz-Style Red Snapper)". Epicurious. 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.
- Tausend, Marilyn (2003). "Red Snapper, Veracruz Style (Huachinango a la Veracruzana)". Retrieved 2013-05-17.