Taqueria Thursday

The Old and New Worlds Meet in Veracruz

The filete Veracruzana at Taqueria Mexico on Bellaire Blvd is worth the drive.

By Paloma Lenz May 30, 2013

Set away from the hustle and bustle of Bellaire Boulevard, Taqueria Mexico boasted a packed dining room at noon last Saturday.

The filete veracruzana is a less expensive take on the famous Gulf red snapper dish, huachinango veracruzano. The grilled catfish is smothered with sautéed tomatoes, onions, green and red bell pepper, mushrooms, green olives, and finely diced garlic. It comes with your choice of corn tortillas or butter-toasted telera bread. I chose the bread, and it was the perfect complement for the garlicky meal. I am not a huge fan of garlic – but with the bread and fish, it tasted superb.

Taqueria Mexico
6219 Bellaire Blvd.

Fish in the style of Veracruz is often served with olives, capers, herbs, and garlic—old-world ingredients brought by Spanish settlers to the Americas in the 16th century. Combining said ingredients with two of the many new world ingredients adopted by the Spaniards, tomatoes and chiles, makes for a colorful and flavor-packed dish.

A major commercial fishing port, Veracruz dates back to 1519 when Spanish conquistador Hernán Cortés first founded “La Villa Rica de la Vera Cruz” (“The Rich Town of the True Cross”). Located along Mexico’s Gulf Coast, Veracruz – known as the most “Spanish” of all Mexican cities—acted as the main port of trade and entry for European shipping. Known for its colonial architecture, rich culture, and regional cuisine, the state of Veracruz is a popular tourist destination for weekend visitors from Mexico City.


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