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)
Media: Huachinango a la Veracruzana

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]

Notes

^ 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

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.

Mexican cuisine

List of Mexican dishes

Soups
and stews

Rice dishes

Bean dishes

Egg dishes

Vegetable
dishes

Meat dishes

Al pastor Barbacoa Cabrito Discada Entomatada Mixiote Moronga Pastel azteca Relleno negro Tripas
Poultry	Arroz con pollo Patitas Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo
Pork	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Poc chuc
Beef	Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Machaca Milanesa Pachola Picadillo Puntas Quesobirria Salpicón Tinga de res
Seafood	Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pulpo a la campechana

Other
protein dishes

Cheese dishes

Antojitos

Empalme Enchilada Guajolota Nachos Quesadilla Taco Taquito
Corn dough	Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Gordita Huarache Molote Panucho Papadzules Piedra Salbut Sope or Memela Tamale Tlacoyo Tlayuda Tostada Totopo
Wheat dough	Burrito Cemita Gringas Mollete Pambazo Paste Sincronizada Torta Wheat tortilla