One of the ingredients in this soup is Chayote, a subtly flavored, pale green fruit, and is available in Hispanic or Caribbean markets and specialty produce stores.
The herb acuyo is popular in many dishes from Veracruz, Mexico. Its heart-shaped leaves tastes faintly of anise.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeņos, and, on special occasions, capers.
A richly tangy but not too spicy tomato-based salsa creates a distinctive fish tostada in this blog from Homesick Texan. The Spanish influence over the cuisine of the Mexican state of Veracruz is apparent in the complexity of flavors that create a dish both savory and satisfying. Continue...
Does Not Apply
Source: Homesick Texan