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Pescado a la Veracruzana — traditional dish from Veracruz, Mexico
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥470kcal
💪40gProtein
🌾18gCarbs
🥑28gFat
🌿3gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🐟 Fish

Pescado a la Veracruzana

How to order / say it
Say it Pescado a la Veracruzana — [Pes-CAH-doh ah lah veh-rah-cru-SAH-nah]
Order I'd like the Pescado a la Veracruzana, please.
Locally Me gustaría el Pescado a la Veracruzana, por favor.
Say locally

Fish simmered in a rich tomato, olive, and caper sauce.

Why try it?

This dish is a classic example of Mexican coastal cuisine, where you can taste the fusion of indigenous and Spanish influences. It highlights how Cancun embraces diverse regional flavors from across Mexico.

How it tastes

The dish offers a perfect harmony of savory and tangy tones, with tender fish immersed in a flavorful tomato sauce enriched with olives and capers. The aroma of fresh herbs accentuates its coastal appeal.

Origin & History — first documented: 1500

Pescado a la Veracruzana originated from the port of Veracruz and dates back to the 16th century. Its origins are tied to the influence of Spanish settlers, merging local ingredients with Mediterranean flavors.

Recipe

Ingredients

  • 🐟 500 g white fish fillets
  • 🥕 200 g tomato
  • 🫒 30 ml olive oil
  • 🥕 50 g green olives
  • 🥕 30 g capers
  • 🧄 15 g garlic

Method

  1. 1 Sauté garlic in olive oil until fragrant.
  2. 2 Add tomatoes, olives, and capers; simmer until thickened.
  3. 3 Place fish fillets in the sauce and cook until done.
  4. 4 Serve hot, garnished with fresh herbs.

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All North America recipes — Mexico — Cancun — Pescado a la Veracruzana
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