Spanish, Caribbean, and Mediterranean influences can be found in the coastal cuisine of Veracruz. Any fish dish that is tagged with a la Veracruzana means it'll be topped with a sauce of tomatoes, olives, capers and chilies. Several native dishes have become staples throughout Mexico like the veracruz-style red snapper (huachinango a la veracruzana). The flavorful dish is bathed in a luscious sauce of tomatoes, onions, olives, bay leaves, limes, oregano, and garlic.
The city of Veracruz is still an international crossroads, with cargo ships, sailors, merchant seamen and tourists from all over the world enjoying its music, ambiance and signature seafood dishes. Along with the red snapper, two outstanding local favorites are arroz a la tumbada, a succulent rice dish baked with a variety of mariscos, or seafood, and caldo de mariscos, a seafood soup purported to cure a hangover.
Other taste sensations you will like are:
Arroz a la tumbada — a seafood soup made with rice fresh shrimp, octopus, fish, and clams
Shrimp empanadas — a flaky flour crust filled with minced shrimp
Pulpo al ajillo — delicate pieces of octopus sauteed in butter and garlic
Picadas — a thick corn tortilla topped with various ingredients such as cheese, beans, and sometimes a fried egg
Then try the local liquor called Torito - creamy beverage made with pure cane alcohol mixed with flavors like peanut, coffee, and tropical fruits.
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