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Restaurant owners in Alvarado, Veracruz earned a Guinness World Records title for the largest preparation of arroz a la tumbada in the world in 1995. It weighed five tons after cooking and fed 10,500 people. [8] José Burela Picazzo is a Veracruz native and professional chef who has promoted the cuisine worldwide. [3]
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. It has been called the signature dish of the state of Veracruz. [ 1 ] It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. [ 2 ]
The cuisine of Veracruz is a mix of indigenous, Afro-Mexican and Spanish. The indigenous contribution is in the use of corn as a staple, as well as vanilla (native to the state) and herbs called acuyo and hoja santa .
She credits meeting the chef Angel Objeco, who worked at her father's restaurant of La Parroquia, in inspiring her interest in cuisine. [3] She initially worked as a civil servant, but made the move to study Anthropology at University of Veracruz in order to expand her knowledge of the food of the indigenous peoples of Veracruz.
[3] [9] She varied the menu, adding traditional dishes from her home state of Veracruz, as well as from Michoacán, Oaxaca and Puebla. She also hired waiters with an initial staff of about fifteen. [8] [10] The restaurant grew and its success allowed her to send her children to the best private universities in Mexico. [8]
The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica ...
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The restaurant closed in 2011, citing rising expenses and financial issues prompted by an increasing economic crisis. [3] Martínez has made several television appearances and her 2001 cookbook Zarela's Veracruz was written as the companion book to the 2001 PBS series Zarela! La Cocina Veracruzana.