Top 6 Veracruzan Seafood Dishes

Huachinango a la Veracruzana is a traditional dish originating from Veracruz. It consists of a whole red snapper that is cooked in a spicy tomato sauce. The sauce is most commonly made with a combination of tomatoes, olive oil, garlic, onions, bell peppers, olives, capers, chili peppers, and various spices. The fish is baked with the sauce until tender, and it is then served with rice, steamed vegetables, or roasted potatoes on the side.Expand

Arroz a la tumbada is a traditional dish originating from Veracruz. It's prepared in a thick clay pot called a cazuela and contains rice, seafood (fish filets, shrimps, octopus, crabs, and clams), onions, garlic, butter, oil, fish stock, and tomatoes. The combination is brought to a boil, then simmered until the liquid is absorbed. Once done (still somewhat soupy), the dish is garnished with chopped parsley and served in the same cazuela.Expand

Chilpachole de jaiba is a traditional dish originating from Veracruz. This spicy soup is usually made with a combination of crab meat, potatoes, carrots, hot peppers (ancho, chipotle, and guajillo are the most common), tomatoes, onions, garlic, epazote, olive oil, salt, and pepper. The tomatoes, soaked chili peppers, onions, garlic, salt, and pepper are processed until smooth, and then mixed with the rest of the ingredients in a pot. The soup is simmered until the crab is fully cooked and the vegetables are tender. If the soup is too thin, it's recommended to thicken it with masa dough. Chilpachole de jaiba is served hot with tortillas on the side.Expand

Ostiones a la veracruzana is a traditional appetizer originating from Veracruz and the Gulf region. The dish is made with a combination of oysters, butter, oil, onions, garlic, tomatoes, jalapeños, flour, white wine, parsley, and seasonings. The onions and garlic are sautéed in oil, then mixed with the jalapeños, tomatoes, oysters, and water in order to create a thin sauce. Another saucepan is used to heat the flour in oil until golden, and it's then mixed with white wine so that the flour dissolves. The oysters with the sauce are mixed with the roux, and the combination is boiled and seasoned with salt and pepper. The dish is garnished with chopped parsley just before serving.Expand

Pulpo almendrado is a traditional dish originating from the Gulf area. The dish consists of cooked octopus that's cut into bite-sized pieces and a sauce made with a combination of almonds (blanched, toasted, and chopped), onions, garlic, tomatoes, white wine, olive oil, fish stock, bay leaves, parsley, raisins, black olives, and black pepper. Once the sauce has been prepared, the octopus pieces are added to the pan and the dish is shortly cooked until the octopus is hot. Pulpo almendrado is traditionally served with fried plantains and white rice on the side.Expand

Camarones en verde is a traditional dish originating from Veracruz. It’s usually made with a combination of shrimps, garlic, tomatillos, jalapeños, hoja santa, roasted avocado leaves, salt, and olive oil. The tomatillos, jalapeños, hoja santa, and avocado leaves are cooked in water until the liquid has reduced a bit. The mixture is blended or processed until smooth, and then strained. The shrimps are sautéed in olive oil and mixed with garlic paste, consisting of garlic, salt, and water. The tomatillo mixture is added to the pan, the dish is simmered for a bit more, and it’s then drizzled with olive oil before serving. Camarones en verde are typically accompanied by fried plantains, tortillas, and white rice on the side.Expand