Dish

Huachinango a la Veracruzana

Red Snapper Veracruz Style

Huachinango a la Veracruzana is made with fresh red snapper that is cooked in a tomato-based sauce with onions, garlic, and peppers. The sauce is flavored with olives, capers, and herbs, giving it a complex and savory flavor. The dish is typically served with rice and beans, and garnished with fresh cilantro and lime wedges.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Huachinango a la Veracruzana has its roots in the state of Veracruz, located on the Gulf of Mexico. The dish is named after the red snapper (huachinango) that is used in the recipe, and is known for its bold and spicy flavors.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Huachinango a la Veracruzana, with each region and family having their own unique recipe. Some variations include adding tomatoes, onions, and peppers to the sauce, or using different types of fish such as grouper or sea bass.

Presentation and garnishing

Huachinango a la Veracruzana is typically served on a large platter, with the fish arranged in the center and the sauce spooned over the top. The dish is garnished with fresh cilantro and lime wedges, and served with a side of rice and beans.

Tips & Tricks

When making the sauce for Huachinango a la Veracruzana, be sure to use high-quality ingredients for the best flavor. The sauce can be made ahead of time and stored in the refrigerator for up to a week. When cooking the fish, be sure to use a clean and well-oiled grill or pan to prevent sticking.

Side-dishes

Rice and beans, avocado salad

Drink pairings

Mexican beer, margarita

Delicious Huachinango a la Veracruzana recipes