A Deep Dive into Mexico's Freshest Fish The coastal state of Veracruz plays a key role in many of Mexico’s most famous fish dishes. The phrase ‘a la Veracruzana’ immediately conjures up a freshly caught white fish served with a mild tomato sauce chunky with olives, capers and herbs, but no chiles…one of the few sauces in Mexico without any chile at all. Not to be missed: Huachinango a la Veracruzana, Snapper Veracruz style, delicious, beautiful, healthy and easy to prepare. Like snapper, redfish is a sweet, mild tasting fish that appeals to every type of diner, from pescatarian to beef eater. Its firm flesh remains moist during cooking, resulting in a very tender and flavorful entrée. Because redfish works beautifully in a variety of dishes, it’s perfectly positioned as a blank canvas for your own signature masterpiece. We’ll get you started with the Guajillo Painted Redfish at right.
Our Redfish Fillets are farm raised; COenhanced to retain their original color, and turn snowy white when cooked. 30
Pescado Uno, Pescado Dos,
Pescado Rojo, Pescado Azul
Chef Talk
Guajillo chiles are widely used in the cuisine of Mexico, with a subtle flavor and a mild to medium heat rating. The slightly fruity undertones add a complex and welcome heat to pastes, butters and rubs.
