La Cocina Veracruzana: The Gulf Synthesis

One of 15 entries · MEXICAN CULINARY TRADITION — DEEP EXTRACTION

I · Origin

Veracruz — the Gulf Coast state and the landing point of Spanish conquistadors in 1519 — has the most directly colonial Mexican cuisine. The synthesis of Aztec coastal fishing traditions, Spanish Catholic institutional cooking (the port town had numerous convents and monasteries), and African influence from the slave trade produced a cuisine of specific character: lighter than the interior, more European in technique, but with specific Mexican ingredients.

II · Description

The defining techniques of Veracruz coastal cooking.

III · The Thread

Spanish escabeche (same olive-caper-tomato sauce tradition — direct Spanish culinary heritage), Caribbean ropa vieja (same Spanish colonial culinary influence — different protein), Sicilian agrodolce

I General II Preparation III Wet Heat IV Sauce Making V Grains And Dough VI Heat Application VII Chile Technique Salsas VIII Pastry Technique IX Seasonal X Flavour Building

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