Originating from Veracruz, Mexico, Huachinango a la Veracruzana is a classic fish dish featuring a red snapper, natively found in the Gulf of Mexico, the western Atlantic Ocean, and the Caribbean Sea. If possible, the fresher the snapper, the better for this savory recipe.
Eva Longoria’s 2023 CNN show Searching for Mexico showcased the food and culture of six diverse regions in the southern country, with the aim to illustrate Mexico’s multifaceted offerings beyond the cliche tacos and tequila. She inspired us to dive deeper into time-honored Mexican cuisine.
What is Huachinango a la Veracruzana?
Huachinango a la Veracruzana highlights the coastal flavors of the Veracruz region, blending the freshness of the fish with the vibrant, tangy sauce. The term “huachinango” refers specifically to red snapper in Mexico. The name comes from the Nahuatl word huachinanco, which translates to “red” or “reddish,” likely referring to the fish’s distinctive coloration. It’s often served with rice or tortillas, making for a flavorful and satisfying meal that showcases the culinary traditions of Mexico.
Huachinango a la Veracruzana Inspired by Eva Longoria Recipe (Red Snapper in Spicy Tomato Sauce)
Ingredients
- 1 whole red snapper
- 3 cloves of garlic, well chopped
- 2 large limes, juiced
- 1 cup chicken stock
- 1 medium onion, well chopped
- 1 can crush tomatoes, 28 oz
- 3 pickled jalapeños, well chopped
- 5 green olives with pimentos, sliced
- 1 tbsp capers
- 1 bunch of parsley, well chopped
- 2 bay leaves
- 1 tbsp of vegetable oil
- Pinch of dried Mexican oregano
- Pinch of salt
- Pinch of clove
- Pinch of pepper
Instructions
- Clean and scale the red snapper, leaving the head and tail intact. Use a sharp knife to make shallow cuts in the flesh of the fish.
- In a bowl, mix the chopped garlic, lime juice, salt, pepper, and clove. Pour the marinade over the fish and let it marinate for 30 minutes.
- Heat vegetable oil in a pan over high heat. Sear the fish for a few minutes on each side until lightly browned.
- Add the chicken stock, crushed tomatoes, jalapeños, green olives with pimentos, and capers, onion, bay leaves, oregano, pinch of salt and pepper. Low simmer for 15 minutes.
- Serve the entire snapper on a large dish. Garnish with parsley.
Recipe by Gabe Gomez / Photography by Dave Bryce / Food and Styling by Anna Franklin
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