Pescado a la veracruzana
Red snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.
What makes it pescado a la veracruzana
- Whole red snapper or thick fillets.
- A tomato sauce cooked in olive oil with onion, garlic and bay.
- Green olives, capers and pickled jalapeños or güeros — salty, sharp and only a little hot.
Where it comes from
Veracruz was the port through which Spain entered Mexico, and this is the plainest record of it on a plate: olives, capers, olive oil and bay from the Mediterranean, cooked with tomato and chilli from here. Huachinango, red snapper from the Gulf, is the classic fish.
It's a Lenten dish and a Christmas Eve one, when salt cod is often done the same way — bacalao a la vizcaína's Mexican cousin.
How it varies
- Huachinango entero
- The whole fish, baked in the sauce.
Be the first here
Start your own pescado a la veracruzanaNo one here has made pescado a la veracruzana yet. Start it as v1, and every version after is an experiment the next cook can learn from.
