La Bamba Explained - Or, The Music Of Veracruz by Janice Carraher

Can you hear Ritchie Valens belting that one out? One of Rock and Roll’s most copied songs (from garage bands, movies, and college marching bands, to the Mormon Tabernacle Choir). La Bamba is an ode to an era, the anthem of the American Boom generation. Many of us over the years continue to sing that catchy song without thinking much about it. But in truth, there is a whole lot more here than meets most peoples ears.

La Candelaria In Tlacotalpan by Janice Carraher

In January 1992, looking for the roots of the musical form called Son Jarocho, I made a pilgrimage to the river port town of Tlacotalpan, Veracruz. At dawn, as I boarded the southbound bus from ... read more

exploring-tourism music travelogue Veracruz, Veracruz

Un poco de gracia by Patricia Alisau

Veracruz is unlike any other city in Mexico, with a rhythm all its own. Salsa music, the cry of the street vendor, the bell of a trolley, and the comings and goings of sea vessels all blend together. M... read more

exploring-tourism history Veracruz, Veracruz Catemaco, Veracruz

Successful Expansion by Maja Wallengren

The privatization of the facilities of the port of Veracruz in 1996 and open competition for market share between the country's main operators, have led to significant improvements in the port's overal... read more

doing-business exploring-tourism finance-economics Veracruz, Veracruz

Did You Know? - Vanilla by Teresa Kendrick

Did you know that the vanilla bean is from an aromatic orchid that originally came from Mexico? The Academy of Sciences and Gastronomic Arts in Paris were so taken with the fruit of this orchid, that ... read more

spices Papantla, Veracruz

Fish Filets in Hoja Santa: Filetes de Pescado en Hoja Santa by Karen Hursh Graber

This dish is a specialty of Veracruz, where hoja santa is often called acuyo. It combines the fresh seafood for which Veracruz is famous with the anise-scented herb that grows abundantly in the warmer ... read more

fish main-dishes Veracruz

The Cuisine Of Veracruz: A Tasty Blend Of Cultures by Karen Hursh Graber

Exotic-looking even on a map, the Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the e... read more

cuisines food history index-page indigenous-groups Veracruz

Xalapa-Style Green Mole: Mole Verde de Xalapa by Karen Hursh Graber

Puebla and Oaxaca both have their own distinctive versions of green mole, but none is as laden with fresh vegetables as Xalapa's mole verde. Although I have prepared several meatless pipians and ... read more

vegetables poultry main-dishes mole-and-pipian Veracruz

Coffee Flan: Flan De Cafe by Karen Hursh Graber

This dessert comes from the Coatepec region of Veracruz. Instant espresso powder is a boon to the dessert maker, since it dissolves easily and has an intense flavor. Ingredients: For the caramel: ... read more

eggs desserts Veracruz

Oyster Mushroom Chileatole: Chileatole de Setas by Karen Hursh Graber

Mushrooms proliferate in the mist-covered hills of north central Veracruz, the only place I have ever seen chileatole made with them, in this case with setas or oyster mushrooms. It would probabl... read more

vegetables poultry soups Xalapa, Veracruz

Cheese-filled Sweet Potato Patties: Tortitas de Camote by Karen Hursh Graber

In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it c... read more

cheese vegetables vegetarian side-dishes Veracruz

Yam and Pineapple Dessert: Dulce de Camote Con Piña by Karen Hursh Graber

This delicious dessert is a perfect example of the Afro-Cuban influence on Gulf coast cooking, combining pineapple, a plantation crop, with yams or sweet potatoes, a West African staple. Ingredients: ... read more

vegetables fruit desserts Veracruz

Stuffed Fish Filet: Filete De Pescado Relleno by Karen Hursh Graber

This is a basic coastal recipe, adaptable to several different kinds of fish and shellfish. We first tried it in Boca del Rio, Veracruz, but some version of it is on the menu of nearly every seafood re... read more

fish main-dishes Veracruz

Spicy Seafood Soup: Chilpachole by Karen Hursh Graber

Chilpachole is a specialty of Veracruz, but it is found all over Mexico, especially in Mexico City, where food of every region comes together. It can be made with either shrimp or crabmeat, and the var... read more

seafood soups Veracruz

Seafood Pozole: Pozole con Mariscos by Karen Hursh Graber

This Gulf Coast version is from Veracruz, but similar seafood pozoles are found along Mexico's Pacific coasts. Most Mexican seafood stews come with the heads on the shrimp, but if you do not like to se... read more

seafood main-dishes soups Veracruz

A Culinary Tour of Xalapa: Dining in the Home of Jalapenos by Karen Hursh Graber

When I told Carmen Titita Ramirez, owner of the highly acclaimed El Bajio restaurant in Mexico City, that I would be spending time in Xalapa, she responded with her usual exuberance and proceeded to wr... read more

food Xalapa, Veracruz Veracruz

Rum Milkshake: Toro by Karen Hursh Graber

I hadn't been to Boca del Rio in many years, and was surprised to see it transformed from a sleepy fishing village to a gastronomic center. At a fair there, with a friend from Veracruz, just about ever... read more

fruit beverages Veracruz

Frijoles Negros a la Veracruzana: Veracruz-Style Black Beans by Karen Hursh Graber

The small, distinctively-flavored black beans of Veracruz which so charmed the tastebuds of the early Spanish settlers are still famous throughout Mexico for their high-quality, tenderness and taste. T... read more

vegetarian side-dishes beans Veracruz

Braised Chicken with Vanilla: Pollo al Vainilla by Karen Hursh Graber

As unlikely as it may seem, vanilla pods, or "beans", are a tantalizing addition to this speciality of the Totonac Sierra Oriente, the beautiful mountain range that separates coastal Veracruz from the ... read more

poultry main-dishes Veracruz

Veracruz-Style Seafood and Rice: Arroz a la Tumbada by Karen Hursh Graber

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... read more

fish seafood main-dishes rice-and-grains Veracruz

Veracruz-Style Stuffed Chiles: Cuaresmeños Jarochos by Karen Hursh Graber

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... read more

vegetables seafood main-dishes Veracruz

Veracruz-Style Picaditas with Black Beans and Salsa: Picaditas Veracruzanas by Karen Hursh Graber

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 ... read more

cheese seafood masa main-dishes beans Veracruz

Veracruz-Style Tamales with Chicken: Tamales Rojos Veracruzanos con Pollo by Karen Hursh Graber

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... read more

poultry masa main-dishes Veracruz

Lloyd Mexico Economic Report September 2002

Table of Contents RETHINKING AIRPORT LOCATION FLORIDA-YUCATAN CARR FERRY AUTOMOTIVE FACTORY FOR THE WORLD? ... read more

finance-economics Michoacán Yucatán Veracruz, Veracruz

Immigrant Cooking in Mexico: The Afromestizos of Veracruz by Karen Hursh Graber

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... read more

food history immigrant-groups Veracruz