Red snapper Veracruz style (Huachinango a la Veracruzana) from Zarela's Veracruz: Cooking and Culture in Mexico's Tropical Melting Pot (page 182) by Zarela Martinez and Anne Mendelson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pilaf-style white rice (Arroz blanco)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on July 28, 2012

    Wonderful dish, I've been making it for years. I give it four stars as written, five in my variation, which adds to the broth/sauce mint leaves, raisins, the tiniest touch of ground clove, and enough lime juice to brighten all the flavors without tasting sour. I serve the pickled jalapenos on the side along with some fresh jalapenos and serranos to account for differences in the flame-resistance of various people's mouths.

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