I’ve had sauces like this in many parts of Mexico, including Veracruz, so I have to say it’s not unique to the state. Veracruzan cooks, however, find it as useful as I do. It makes a great accompaniment to Seafood Frittata and the seafood-filled omelet known as “Swaddled Baby”, as well as fritter-like vegetable dishes. It’s also one of those cases where canned ingredients are not just handy but preferred.