Two sisters,Reyna and Maritza Vazquez,are changing how people see Mexican food with their new cookbook, Veracruz All Natural. They moved from Veracruz,Mexico,to Austin,Texas,as teens. Shocked by Tex-Mex staples like nachos and enchiladas drenched in red gravy. In Veracruz,meals were all about fresh veggies and seafood.
Spotting Austin's health-conscious vibe, the sisters knew locals would love those fresh dishes they grew up with . And they were right. Now, they run several successful food trucks and restaurants,including Veracruz Fonda & Bar, which snagged a Michelin Bib Gourmand. Their journey has reshaped Austin's Mexican food scene and sparked new interest in authentic Mexican flavors .
The cookbook offers recipes blending their culinary roots with modern tastes. One standout: Veracruz-Style Snapper. Quick,easy, with regional flavors. Uses snapper fillets for faster cooking in one skillet.
Starts by searing fish, then sautéing onions, garlic, peppers,and tomatoes. Mix gets a boost from wine, olives,capers,and thyme, showing Spanish influence on Veracruz dishes. Fish goes back in sauce to finish cooking, making a nourishing meal with crusty bread or corn tortillas.
If you're up for this tasty dish,recipe serves four and keeps it simple. Ingredients include:
- Four (5-to-6-ounce) skin-on red snapper fillets
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt,divided
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1/2 small white onion, thinly sliced
- 10 garlic cloves, thinly sliced
- 1 green bell pepper,thinly sliced
- 1 red bell pepper, thinly sliced
- 1 jalapeño pepper,thinly sliced
- 1/2 cup dry white wine
- 1 pound Roma tomatoes,cut into 1-inch pieces
- 16 pitted Kalamata olives
- 4 dried bay leaves
- 1 tablespoon fresh thyme leaves
- 2 teaspoons capers
- 1 cup water
- 1 lemon,sliced
- 1/4 cup chopped fresh flat-leaf parsley
- Crusty bread or corn tortillas,for serving
To make it, season and sear fish in hot skillet. Remove fish,add veggies and wine to create rich sauce. Fish goes back in pan to finish cooking,soaking up sauce flavors. Garnish with parsley,serve with bread or tortillas to mop up juices.
This recipe not only shows off Veracruz's healthy cuisine but reminds us of Mexico's diverse culinary traditions. Vazquez sisters want to bust myths about Mexican food,proving its freshness and variety through their cooking.
As they keep sharing their heritage and skills,Reyna and Maritza Vazquez are opening doors for more appreciation of real Mexican flavors in U.S.…
