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6–8
servingsEasy
Published 2001
Minilla is a local veracruzan term for what other Mexicans might call salpicón de pescado. For a dozen or more years I’ve been serving a somewhat related red snapper salpicón (a name for shredded mixtures or mishmashes) at my original restaurant. But now I’ve fallen equally in love with the subtler, less “sweet”-spiced minilla of Veracruz. This version is based on one that I encountered at Las Brisas del Mar in Boca del Río. I love the different things Tomasita Meléndez