Gastronomy

The gastronomy of the state is unique in Mexico and mixed Spanish, indigenous, and other influences. From the pre-Hispanic period, the cuisine of the state was unique. The staple triumvirate of corn, beans, and squash was supplemented by tropical fruits, vanilla beans, and an herb called acuyo or hoja santa. Another important native contribution is seafood, which is featured in many dishes such as, arroz a la tumbada (fig. 1) and caldo de mariscos (seafood soup).

A common ingredient in dishes is the acuyo (fig. 2) which is a plant of the Piperaceae family. The Centro Norte is centered on Xalapa. Dishes here tend to be more indigenous in nature, heavily flavored with mild chili peppers. Common dishes here include Chilehuates, similar to a tamale, stuffed chile peppers, and enchiladas. Less seafood and more pork and domestic fowl are consumed. The Centro Sur area is mostly indigenous and encompasses the area of, Huatusco, Coscomatepec, Cotaxtla, Orizaba, Amatlán, Huilango y las españolas Córdoba y Fortín de las Flores, la negra Yanga and San Lorenzo de los Negros. Dishes here are similar to Centro Norte, but chayotes appear more often as this region is a major producer of the vegetable. Meats in adobo sauce are common as well.

The Sierra and Costa Norte encompass the northern part of the state, such as the Pánuco River area and Totonacapan. This area is noted for a number of unique dishes such as frijoles en achuchutl, made with black beans, pork rind, chayotes, squash seeds, and jalapeño peppers. Bocoles are a kind of filled tortilla made with corn dough, stuffed with black beans, chorizo, eggs, or seafood, which then are fried in lard. Tamales are often made with banana leaves. The area is also known for its breads, especially anise–flavored rolls. The Los Tuxtlas area is centered on the communities of Santiago, San Andrés and Catemaco, which were the center of the Olmec civilization. The cuisine in this area features yucca, “chocos” (a type edible flower), fish, especially mojarra, and exotic meats such as monkey and iguana.

The state of Veracruz is the second largest producer of coffee, in Mexico after Chiapas, with about 153,000 hectares under cultivation. Most producers are small, with 90,000 in the state, with about 300,000 directly involved in its production. 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. However, the best known place in the state to drink coffee is La Gran Parroquia, located in the city of Veracruz. It is best known for its strong, espresso-like coffee which is mixed with hot milk, called café con leche.