This classic Mexican dish features whole or filleted red snapper baked or simmered in a vibrant sauce of tomatoes, onions, olives, capers, and herbs. Known as Huachinango a la Veracruzana, it is a culinary symbol of Veracruz on Mexico’s Gulf Coast, where Spanish and Indigenous influences meet on the plate.
Preparation Time
Prep Time: 25 minutes
Cooking Time: 35–40 minutes
Ingredients (for four people)
- 4 red snapper fillets (about 180–200 g each), skin-on
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 ripe tomatoes, peeled and diced (or 400 g canned tomatoes)
- ½ cup pitted green olives
- 2 tablespoons capers, rinsed
- 2 pickled jalapeños, sliced
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1 bay leaf
- ½ teaspoon cumin (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation Method
Step 1: Prepare the Sauce
Heat olive oil in a skillet. Sauté onion and garlic until soft. Add tomatoes, oregano, bay leaf, cumin, and simmer until thickened (10–12 minutes).
Step 2: Add Flavors
Stir in the olives, capers, and jalapeños; season with salt and pepper. Simmer briefly to allow flavors to combine.
Step 3: Cook the Fish
Season red snapper fillets with salt, pepper, and lime juice. Place them in a baking dish or skillet, spoon sauce over the top, cover, and simmer gently (or bake at 180°C / 350°F for 15–20 minutes) until fish is tender and flakes easily.
Step 4: Serve
Garnish with cilantro and serve hot, ideally with rice, fried plantains, or tortillas.
Tips and Tricks
- Whole red snapper can also be used; bake with sauce poured inside and over the fish.
- For a spicier kick, add extra jalapeños or a dash of chili powder.
- Use high-quality olives and capers — they are the defining flavors.
Serving Suggestions
- Traditionally served with white rice and warm corn tortillas.
- Pairs well with avocado salad or fried plantains.
Wine & Drink Pairings
Typical pairing: A crisp Mexican lager or light pilsner.
Alternative pairing: Sauvignon Blanc or Albariño.
Bulgarian pairing: Try a Chardonnay from the Thracian Lowlands or a fresh Dimyat.
Nutritional Information (Per Serving)
Calories: 360 kcal
Protein: 32 g
Fat: 18 g
Carbohydrates: 16 g
Fiber: 3 g
Sugar: 6 g
Sodium: 540 mg
Storage Suggestions
- Best eaten fresh; refrigerate leftovers up to 2 days.
- Reheat gently on the stove to preserve texture.
- The Veracruz sauce can be made ahead and stored in the refrigerator for 3–4 days or frozen for up to 1 month.
Origins and Cultural Context
Huachinango a la Veracruzana comes from Veracruz, Mexico, a historic port city on the Gulf of Mexico. Veracruz was one of the first places where Spanish colonists settled in the 16th century, making it a culinary crossroads.
- Spanish influence: olives, capers, and olive oil came with the conquistadors and settlers.
- Indigenous roots: tomatoes, chili peppers, and fish were staples of pre-Hispanic cuisine.
- The result is an authentic mestizo dish — blending Old World and New World flavors.
Red snapper (called huachinango in Spanish) is abundant in the Gulf of Mexico and became the star of Veracruz’s cuisine. Today, the dish is considered one of Mexico’s national treasures and is served on festive occasions, at family gatherings, and in seaside restaurants.
