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

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

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



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





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