Food-lovers who know nothing else about Veracruzan cuisine probably have heard of the sauce used here through a dish served in restaurants from Mexico to Manhattan: huachinango a la veracruzana, or ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

Her restaurants: Contramar, Entremar, MeroToro, and Barracuda Diner, in Mexico City, and Cala and the forthcoming Tacos Cala, in San Francisco What she is known for: Introducing flavors from Mexico’s ...

Cook’s notes:The mixture can be used as a soft-taco filling. Cook as directed through Step 2. When chicken is cool enough to handle, shred meat, discarding bones. Remove potatoes and roughly mash.

Instructions: Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces. In a small casserole dish, in the ...

Heat oil in a large skillet. Add the onion. Cook for 1 minute, or until translucent. Add the tomatoes. With a potato masher, mash the tomatoes to a chunky consistency. If using canned diced tomatoes, ...

What's your favorite Mexican restaurant? It just might be one of the 17 in AltaMed's new book, In Their Own Words II, by Sergio C. Muñoz. Rather than a restaurant guide, the book tells how Mexican ...

This Spanish-influenced fish dish is from the gulf state of Veracruz. Snapper is the fish of choice, but you could use any firm white-fleshed fish. If you have time, you can replace the preserved ...

Veracruz was the first place in Mexico that Spanish conquistador Hernán Cortés set foot in 1521, and its port remains a melting pot of cultures as reflected in its food. This recipe of red snapper ...