Veracruz-Style Sauce

Salsa Veracruzana

Preparation info
  • About

    5 cups

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is one of the culinary basics of Mexican cooking that preserves the Spanish heritage in a nearly pure form, as shown by the olive oil, olives, and bay leaves. Originally from the coastal state of Veracruz where the Spaniards first landed, it has become a classic sauce throughout Mexico, especially with red snapper (huachinango) or other fish. It can also be used with braised tongue, fried calamari (we do this at