Galletas saladas

ivan

Salón

MARISCOS

It is a cold cocktail of shrimp, octopus, or a combination, cooked, with a base of tomato sauce (ketchup), spicy sauce on the side, accompanied by vegetables like finely chopped onion, cilantro, and avocado, served with salty crackers or corn tostad.

Es un coctel frio de camarón, pulpo o combinado, cocidos, con base de salsa de tomate (ketchup), salsa picante separado, acompañado de verduras como cebolla cilantro y aguacate finamente picado, se sirve con galletitas salados o tostaditas de maíz.

COCTEL CAMARON, PULPO O COMBINADO

Aguachile is a Mexican dish made with raw seafood, prepared with shrimp marinated in a mixture of lime juice, chiles (such as serrano or jalapeño), and water, hence its literal name 'chile water.' It is traditionally served with cucumber and red onion, and is often complemented with cilantro and avocado. Its flavor is spicy and tangy, and it is characterized by the freshness of its ingredients and the texture of the seafood, which is partially 'cooked' by the lime's acid.

AGUACHILE VERDE, NEGRO Y MANGO PINA.

Veracruz-style ceviche is a preparation of fish or seafood marinated in lime juice, mixed with tomato, onion, cilantro, and a touch of spiciness like chipotle seasoning, resulting in a vibrant dish with distinct flavors. Unlike other versions, the recipe can include a variety of ingredients such as shrimp, and sometimes a sweet touch is added with apple soda or a combination of sauces.

CEVICHE CAMARON, PESCADO O PULPO.


Chilpachole veracruzano is a classic and highly regarded spicy seafood stew (or thick soup) from the state of Veracruz, Mexico. It is traditionally made with blue crab (jaiba), although versions with shrimp or fish are also common. 

El chilpachole veracruzano es un guiso de mariscos picante clásico y muy apreciado (o sopa espesa) del estado de Veracruz, México. Tradicionalmente se hace con jaiba, aunque también son comunes las versiones con camarón o pescado.

CHILPACHOLE

Minilla is a traditional dish in Mexican cuisine, especially from the state of Veracruz. It is a fish stew. Minilla is known for its delicious flavor and nutritional value.

La minilla es un platillo tradicional de la gastronomía mexicana, especialmente del estado de Veracruz. Se trata de un guiso de pescado. La minilla es conocida por su delicioso sabor y su valor nutricional.

MINILLA

Traditional shrimp appetizer for peeling, served at an informal event with various sauces.

Botana de camarones para pelar tradicionalmente para evento informal con diversas salsas.

CAMARONES PARA PELAR

POLLO, RES Y CERDO.

The term "mole" comes from the Nahuatl words molli or mulli, which mean "mixture" or "sauce." Its origin dates back to pre-Hispanic times, when it was used in ceremonies and offerings to the gods. Over time, mole has evolved, adapting to colonial influences and the traditions of each region in Mexico.

MOLE DE POLLO

Veracruz-style chicken stew has European origins, influenced by the cuisines of Spain and Italy, where it was known as "stuffa." This dish is characterized by cooking chicken with vegetables in its own juices over low heat, which gives it a rich and juicy flavor. With the arrival of the conquerors, the stew technique was adapted to Mexican cuisine, especially in the Veracruz region, where it was combined with local ingredients like potato, tomato, and onion. Over the years, the stew has evolved.