Veracruz-Style Sauce

Salsa a la Veracruzana

Preparation info
  • Makes

    3–3½ cups

    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

Food lovers who know nothing else about Veracruzan cuisine probably have heard of this sauce through a dish served in restaurants from Mexico to Manhattan: huachinango a la veracruzana, red snapper topped with a medley of onions, tomatoes, garlic, capers, pickled chiles, pimiento-stuffed green olives, and some combination of herbs, all gloriously redolent of olive oil. (See the recipe) Actually, a wide range of things can be called a la veracruza