Veracruz cousine

Mexico is a country with many culinary diversity, such as: poblano cuisine, Oaxacan
cuisine, Yucatecan cuisine, Mixtec cuisine among many others cuisines, and on this
occasion we will talk about Veracruz cuisine.

Veracruz cuisine is composed of original pre-Hispanic ingredients from Mexico mixed

with condiments and spices from Spain. It is classified into four regions: Huasteca region,
the central region, Sotavento region and Tuxtla region., and in general their dishes are
characterized by containing lard and condiments of the sea, with which they make
tamales, soups, broths and stews of fish, shrimps, crabs, oysters, octopus, snails,
mojarras, and others accompanied by beans, rice, tortilla, salsa and avocado.

Picadas:
The picadas are made with pellizcadas (tortillas with edges around) where you can find
green or red sauce, meat, cream and cheese.

Veracruz fish:
The Veracruz fish is a robalo or huachinango fish, prepared with tomato sauce, onion,
garlic, salt and peppers. It is served with white or red rice, and slices of olives.

Zacahuil:
The zacahuil is a traditional enormous tamal, prepared with martajada dough and watery
consistency, the zacahuil is wrapped in several layers with papatla leaveas (banana
leaves), and tied with mecate and wire, to cook it in a wood oven or in a texcal oven dug
in the ground).

Fried bananas:
The fried banana is a typical Veracruz dessert, prepared with male banana, which is fried
in vegetal oil and added cream and fresh cheese, it can also be served with rice.