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Cuisine of Veracruz
The cuisine of Veracruz is the regional cooking centered on the Mexican state that stretches over most of the country’s coast on the Gulf of Mexico. Its cooking is characterized by three main influences, indigenous, Spanish and Afro-Cuban, due to its history, which included the arrival of the Spanish and that of slaves from Africa and the Caribbean. Theses influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice and spices and tubers, yucca and peanuts. How much the three mix depending on the area of the state, with some areas more heavily favoring one or another. The state has worked to promote its cuisine both in Mexico and abroad as part of its tourism industry.
==Influences==
Veracruz cooking has three main influences, indigenous, Spanish and Afro-Cuban.〔 〕〔 〕 The most important native influence is the state’s long coastline, meaning most areas have a wide array of seafood.〔 The indigenous cooking of the state, historically characterized by that the Olmecs, the Huastecas and the Totonacs, has included ingredients such as vanilla, native to the Papantla area, and acuyo, also known as hoja santa .〔〔 〕 Like other areas of Mexico, the staple foods were corn, beans and squash, supplemented by a variety of tropical fruits, along with chili peppers, tomatoes and avocados. Popular tropical fruits today are papaya, mamey sapote and sapote, often found in milkshakes called licuados and ice cream. The Spanish introduced parsley, thyme, marjoram, bay laurel, cilantro, saffron, cloves, cinnamon, black pepper, rice, almonds olives, olive oil, garlic and capers, as well as pineapples and sugar cane from the Caribbean.〔 Spanish Mediterranean influence is best seen in the use of olives, olive oil and capers.〔 〕 The Afro-Cuban influence is due to the importation of slaves into Mexico from Africa and the Caribbean during the colonial period. This introduced various tubers, such as sweet potatoes and peanuts into the diet, often used to create dishes such as pork in pumpkin sauce and various peanut sauces such as condiments and chicken in peanut sauce.〔〔 Other important introductions are yucca and plantains.〔〔
How much each of these influences affects local cooking varies. Zongolica is considered to have the most pure indigenous cuisine. Tlacotalpan is considered to have the most Spanish style cuisine.〔 〕 One division of Veracruz is the cooking of the coast versus that of the mountains. The cooking of the coast shows the most foreign influence and the most fish, with dishes such as arroz a la tumbada, similar to paella. The cooking of the mountains contains a wide variety of mushrooms, greens, various flowers and corn dishes.〔 Typical dishes of the mountain city of Xalapa include stuffed jalapeño chili peppers, stuffed chipotle peppers, a stew made with the izote flower (from the yucca plant) as well as an adobo, red rice, pambazos, caldo blanco, tortas de gasparitos, chileatole, cooked poblano chili pepper strips and turnovers filled with squash flowers.〔 〕 The state is also divided into seven regions, based on natural geography, ethnic composition and interactions with other parts of Mexico.〔 The Totonacs of the north of the state have had their food influenced by the French who immigrated to the area in the 19th century. Cooking in the south of the state shows influence from the Isthmus of Tehuantepec as the Zapotecs migrated as far as here and traded goods with the Nahua peoples of the Gulf coast.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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