One-Pot Wonders
Huachinango a la Veracruzana (Red Snapper, Veracruz Style)
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3 Reviews
Suzanne M.
October 8, 2021
After discovering Snapper Veracruzano in a wonderful restaurant in Austin, TX, I've been haunted by the memory of that dish, the amazingly complex flavors. This is the best recipe that I've found to date. One detail to note is that the oregano must be Mexican - not Mediterranean, as there is a big difference in the taste. And a personal preference is to use green olives that are not the commercially available ones stuffed with pimentos in jars. When this dish was created, I'd bet green olives w/ pimentos were not available. Happily delis and independent markets, coops stock fat, juicy, briny green olives of all sorts that huge flavor to this dish. As noted in the review below by Mark A., I too was confused about when to add the cinnamon, and also (based on its order of listing among ingredients) elected to toss it into with the tomatoes. Rivka, is this correct? To make this dish sing, please be sure to use fresh spices, not ground cloves and cinnamon that have been sitting in your pantry for months. Thank you Rivka for this extraordinary recipe!
Pendolino
October 2, 2020
This dish was stupendous. I went through with it because the first line was, "This might be my favourite recipe on Earth". Rich, exciting layers of flavour spring forth after some chopping and assembly of mise-en-place, I shall visit this preparation time and again. Thank you.
mark A.
March 16, 2016
I did not see where to add the cinnamon but figured to put it in with the tomato puree....
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