Veracruz-Style Seafood and Rice: Arroz a la Tumbada
One of my happiest dining memories is the first time I tried Arroz a la Tumbada at the King of Carnival restaurant in the city of Veracruz, where it is prepared to order for each diner and serve...
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Veracruz-Style Stuffed Chiles: Cuaresmeños Jarochos
Some of our favorite ways to eat seafood in Veracruz are the cold salads and cocktails featuring shrimp, crab and other local seafood. This recipe for cuaresmeños - large jalapeños - st...
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Veracruz-Style Picaditas with Black Beans and Salsa: Picaditas Veracruzanas
Picaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has ...
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Cowboy Beans: Frijoles Charros
A Norteño dish originating in Tamaulipas, this is the classic accompaniment to the grilled beef dishes of northern Mexico. It is an ideal make-ahead dish, especially good with barbeque, improvi...
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Veracruz-Style Tamales with Chicken: Tamales Rojos Veracruzanos con Pollo
I first had these many years ago in the main plaza of the port of Veracruz. We'd stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only...
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Chicken in Tabascan Pipian: Pollo en Chirmol
Chirmol is a thick sauce resembling the pipian rojo of central Mexico. It is served in Tabasco with fish, chicken and pork.
Ingredients for the chicken:
1 3 ½-4 pound chicken, cut into serv...
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The Cuisine of Tabasco: Heartland Of Pre-Hispanic Cooking
Nestled along the southernmost coast of the Gulf of Mexico is the state of Tabasco, birthplace of the Olmecs, called the "mother culture of Mesoamerica", and the Chontal Maya, famous as seafaring trade...
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Lloyd Mexico Economic Report May 2005
Table of Contents
Wine consumption
Tortillas in China
Can anyone counter Wal-Mart? ...
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Lloyd Mexico Economic Report - June 2001
Table of Contents
LATIN AMERICA'S TALLEST BUILDING
VITRO ACQUIRES CRISTALGLASS
OPPOSITION TO TOURIST MEGAPROJECT? ...
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Lloyd Mexico Economic Report September 2002
Table of Contents
RETHINKING AIRPORT LOCATION
FLORIDA-YUCATAN CARR FERRY
AUTOMOTIVE FACTORY FOR THE WORLD?
...
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Immigrant Cooking in Mexico: The Afromestizos of Veracruz
This month we'll continue to take a look at the cooking of the immigrants who contributed to the modern Mexican culinary repertoire. Unlike other groups discussed previously -- including the Mennonites...
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Did you know? Mexico has the deepest water-filled sinkhole in the world, in Tamaulipas.
As vertical shafts go, this is a seriously deep one! Long considered to be "bottomless" since no-one had ever managed to find the floor, we now know it is precisely 335 meters (1099 feet) deep, making ...
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Catemaco and Los Tuxtlas, Veracruz: Almost Paradise
The arch at the entrance to the city of Catemaco says "Escape to Paradise!" Catemaco is both a town and a lake in the region known as Los Tuxtlas, in southern Veracruz state. The area is ...
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Two weeks in Veracruz: a travel diary
I was the only passenger they patted down looking for AK47s and rocket launchers. The sombrero made me look like Clint Eastwood. I'm sure that's what it was.
read moreLink to clickable interactive map of Veracruz, Mexico
Clickable interactive map of Veracruz, Mexico: Veracruz, Xalapa
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Link to clickable interactive map of Chiapas, Mexico: San Cristóbal de las Casas, Tuxtla Gutierrez, Palenque
Clickable interactive map of Chiapas, Mexico: San Cristobal de las Casas, Tuxtla Gutierrez, Palenque
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The state of Veracruz, Mexico - resource page
The Mexican State of Veracruz brings to mind beautiful Gulf of Mexico waters, steamy jungles and mouth-watering ocean-fresh seafood.
The State of Veracruz is all this and more.
The following articles...
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Fish in Spicy Tomato Sauce: Pescado a la Veracruzana
This is one version of the Veracruz classic traditionally made with huachinango, red snapper. It has everything you could want in a healthy Mexican dish -- bright flavors and lean protein, without sacrificing regional authenticity.
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Fish in Red Pipian: Pescado en Pipián Rojo
The mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be use...
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Chicken in Sesame Seed, Pumpkin Seed and Chile Sauce: Tlatonile de Pollo
This sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I rec...
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Mashed plantains with pork rinds: Machuca de platano con chicharrones
This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard.
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Plantain empanadas with picadillo: Empanadas de platano
This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City's famed El Bajío restaurant. The plantains should be cooked a day in advanc...
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Opening of bride No. 4 in Laredo
Posted by Renee on Marzo 22, 2000
Wowee! Just learned today that (barring unforeseen problems) the presidents of both
Mexico and the US have agreed to come to the big bridge bash on April 14, 200...
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Xalapa - A report
Posted by Lee Harrison on Junio 17, 2000
I’ve recently returned from my second trip to Xalapa, and thought I’d share a few
thoughts about the area, and my opinion of its suitability as a retir...
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Tell me about Boca del Rio, Veracruz
My fiancée and I toured Mexico a couple of years ago and used Veracruz as a center for a couple of days. I'll tell you where we went -- if I can remember the names – it was a great trip read more
