Cuisine of Veracruz

These influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice, spices and tubers.

[1] The indigenous cooking of the state, historically characterized by that of the Olmecs, the Huastecas and the Totonacs, has included ingredients such as vanilla, native to the Papantla area, and acuyo, also known as hoja santa .

[2][3] Like other areas of Mexico, the staple foods were corn, beans and squash, supplemented by a variety of tropical fruits, along with chili peppers, tomatoes and avocados.

The cooking of the coast shows the most foreign influence and the most fish, with dishes such as arroz a la tumbada, similar to paella.

Cooking in the south of the state shows influence from the Isthmus of Tehuantepec as the Zapotecs migrated as far as here and traded goods with the Nahua peoples of the Gulf coast.

It typically contains various fish and shellfish, tomatoes, onions, garlic, green chili peppers, oil and various herbs, similar to paella.

Recipes vary but other ingredients include bananas, peanuts, tortillas, almonds, cashews, breadcrumbs, onions, raisins, garlic, chocolate, sesame seed and spices like cinnamon, black pepper, cloves, oregano and anise.

Like other moles it is generally consumed for special events and holidays although the paste to make this sauce is now commercialized by a number of small businesses.

[2] One notable dish of the mountain areas is zacahuil, which is generally described as a giant tamale often several feet long, able to feed between fifty and 150 people.

Roughly ground corn meal mixed with lard and chili peppers, seasonings and salt is spooned over the leaf wrapping.

[12][13] It is grown in 94 municipalities, especially in the mountain areas of Xalapa, Coatepec and Orizaba, where it is sold not only for drinking but also used to flavor candies and baked goods.

[4] Anthropologist, writer and restaurateur Raquel Torres Cerdán has held an important role in the preservation and recording of the indigenous cuisines of the region.