Misplaced Pages

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. 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

• List of Mexican dishes
• food portal

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. 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.

v t e Mexican cuisine
List of Mexican dishes
Soups and stews	Birria Caldo de pollo Caldo de queso Caldo de siete mares Caldo tlalpeño Caldo Xóchitl Chileatole Clemole Cocido Lime soup Manchamanteles Menudo Mole de olla Pozole Sopa de fideo Sopa de nopal Tortilla soup
Rice and pasta dishes	Arroz a la tumbada Arroz blanco Arroz negro Arroz poblano Green spaghetti Arroz rojo Morisqueta
Bean dishes	Borracho beans Frijoles charros Frijoles negros Frijoles Puercos Refried beans
Egg dishes	Huevos a la mexicana Huevos divorciados Huevos motuleños Huevos rancheros Machacado con huevo
Vegetable dishes	Chile relleno Chiles en escabeche Chiles en nogada Chipotle Elote Esquites Guasanas Nopal asado Rajas con crema Romeritos Tortita de papa
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	Chahuis Chapulines Escamoles Huitlacoche Jumiles Maguey worm
Cheese dishes	Chicharrón de queso Quesadilla Queso en salsa Queso flameado
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
Sauces and condiments	Adobo Mole Mole blanco Mole poblano Mole verde Recado rojo Salsa Salsa verde
Desserts and sweets	Agave syrup Alegría Alfajor Arroz con leche Bionico Brazo gitano Cajeta de Celaya Capirotada Chongos zamoranos Churros Cocada Coyotas Flan de leche Dulce de leche Fried ice cream Mango con chile Marquesita Mazapán Nicuatole Orejas Panela Polvorón Tres leches cake Turrón
Salads	Caesar salad Curtido Nopalitos Guacamole Pico de gallo
Breads	Bolillo Buñuelo Cemita Cochinito de piloncillo Cocol Concha Pan de muerto Pan dulce Rosca de reyes Sandwich roll
Beverages	Agua de Jamaica Atole Beer Café de olla Chamoyada Champurrado Curado Horchata Licuado Margarita Mexican tea culture Ponche Popo Pozol Tascalate Tejate Tejuino
Variants	Regional Chiapas Oaxaca Mexico City Veracruz Fusion and diaspora American Korean-Mexican New Mexican Tex-Mex Baja Med Historical Aztec Maya
Comal Escuela de Gastronomía Mexicana Taco stand
Food portal Mexico portal Category Commons Cookbook WikiProject

• Fish dishes
• Mexican cuisine
• Mexican seafood dishes
• Culture of Veracruz
• Veracruz (city)
• Baked foods