Region Focus: Veracruz

Country: Mexico

Brief Overview:
Verazruz is a region in Eastern Mexico. It was this region that the Spaniards first arrived before their Mexican conquest around 500 years ago. What makes this region unique, is the fact that it was a crossroad for many different cultures that are not the most common in the rest of Mexico (or at least most of it). Most of us will imagine the standard Mexican culture as a blend of Spanish and Native Indian (Maya, Aztec, Toltec or Olmec) culture. However in Veracruz, besides the usual Spanish and Native Indian culture, there is also a strong African and Afro-Caribbean presence. Partly because Veracruz was an entry port for slaves entering from Africa and the Afro-Caribbean. There has also been a huge amount of European migration into Veracruz since colonial times. Up till now, Veracruz still has pockets of immigrant communities from Spain, Italy and even Lebanon. This can be seen not just in the food of Veracruz but the religion too. As with the rest of Mexico, Veracruz has a Roman Catholic majority. However, there are also a significant amount of Protestants and Jews.

Cuisine:
Before the Spanish conquest of Mexico, the typical Veracruz diet will consist of the of corn, beans and squash. The cuisine was also rich in a variety of tropical fruits, vanilla beans and a herb called hoja santa/mexican pepperleaf (piper auritum) which is rich in safrole (think of root beer or sarsi in terms of taste). Due to the fact that it is next to the coast, there was also an abundant amount of seafood consumed. In addition, chilis, tomatoes, avocados, papaya, mamey and zapote were cultivated.

During the colonial era in Veracruz, many old world (mostly European and sometimes Asian or African) ingredients and spices were introduced. Mexico was somewhat influenced by the old world. But the influence was more prominent in Veracruz and many herbs, spices and ingredients in its cuisine today are almost absent in 'standard' Mexican cooking. Here are some examples of what was introduced to Veracruz during the colonial period.

European Influences:

• Parsley
• Saffron
• Thyme
• Marjoram
• Bay Leaves
• Coriander
• Wheat
• Rice
• Almonds
• Olives
• Olive Oil
• Garlic
• Capers

Asian Influences (via Spain):

• Cloves
• Black Pepper
• Cinnamon

African and Afro-Caribbean Influences (via Portugal & Brazil):

• Plantains
• Yucca
• Sweet potatoes
• Sugar cane
• Pineapple
• Peanuts

Notable And Common Dishes In Veracruz:

• Caldo de Mariscos (seafood soup)
• Arroz a la Tumbada (rice cooked with seafood and/or sometimes meat)
• Huachinango a la Veracruzana (red snapper served in a spicy tomato salsa)
• Frijoles en Achuchutl (black beans with pork rind, chayotes, squash seeds and jalapeños)
• Bocoles (a kind of tortilla made with corn dough. It is stuffed with black beans, chorizo, eggs or seafood and fried in lard)
• Tamales in Banana Leaf
• Anise Bread Rolls
• Camarones a La Diabla (prawns in spicy sauce)
• Chilpachole de Jaiba (spicy crab soup/thin stew)
• Huevos Tirados (fried eggs cooked with beans and served with cheese, totopos, tortillas, fried plantain, and arroz a la tumbada)
• Adobo Huasteco (pork in spicy sauce)
• Picadas (thick tortilla with assorted toppings)
• Carne de Chango (popularly called monkey meat. It is actually pork)