FLAVORS FROM MEXICO, EUROPE AND AFRICA
Ever since the Spaniards arrival in 1518 and because it is Mexico's principal Caribbean and Atlantic sea port, Veracruz has been a place of cultural mixtures, particularly native Mexican and Spanish but also African, as slaves were brought to work in the fields and shipyards.
The Spanish introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro as well as rice, almonds, olive oil, garlic and capers. The Africans brought pineapples, sugar cane, yucca, sweet potatoes and peanuts..all of which have shaped the centennial Veracruz Cuisine.
Many a recipe I gathered while traveling around this exhuberant state; this image pictures Veracruz city's main square by night..
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