Mexico´s cuisine is one of the richest in the world.
In addition the rich cultural heritage of Veracruz,
combining the flavors of indian herbs, african
traditions, caribbean influences and spanish
palettes has gifted the state of Veracruz with
international renown for its cuisine.
The Tuxlas also have their fame for assorted dishes.
Chilpachole of yucca
Bean papayanes with lard and piloncillo,
Chochos in tomachite
Mogonogo of banana with garlic,
Tegogolos or snails of Catemaco,
Roasted Monkey meat that nowadays is made of pork.
Iguana in moxte, and dozens more.
Unfortunately the local restaurant industry does not share Veracruz´s reputation, and you have to depend
on either a local chef taking pity on you and whipping up his favorite recipe, or have the graces to be
invited to a Mexican home on a holiday, when all sorts of good smells and sights will haunt your culinary
fantasies.
Veracruz has its share of good Mexican restaurant and a small collection of international tastes.
Los Tuxtlas has zip - nada. It´s not that the local restaurants are bad - they are just not very good as far as
a fine dining experience is concerned. And that includes good service, a decent wine list, attractive
presentation, side dishes and the usual staples.
I wish one of those great chefs from Mexico City would retire here and open a boutique restaurant.
Best meals I´ve had in Los Tuxtlas were at Montepio restaurant in San Andres Tuxtla, La Caperucita, also
in San Andres, Melmar´s in Catemaco when he personally cooks his specialty of the house, the Hotel
Playa Cristal restaurant, when their robalo is fresh, assorted palapas when the grease they torture their
fish with is not stale and the rabbit specialist on the Catemaco carretera.
And then there are the mop & pop stands than can ocassionally surprise you with some yummy delights.
Or you can always catch one of the few remaining iguanas and cook it yourself.
In addition the rich cultural heritage of Veracruz,
combining the flavors of indian herbs, african
traditions, caribbean influences and spanish
palettes has gifted the state of Veracruz with
international renown for its cuisine.
The Tuxlas also have their fame for assorted dishes.
Chilpachole of yucca
Bean papayanes with lard and piloncillo,
Chochos in tomachite
Mogonogo of banana with garlic,
Tegogolos or snails of Catemaco,
Roasted Monkey meat that nowadays is made of pork.
Iguana in moxte, and dozens more.
Unfortunately the local restaurant industry does not share Veracruz´s reputation, and you have to depend
on either a local chef taking pity on you and whipping up his favorite recipe, or have the graces to be
invited to a Mexican home on a holiday, when all sorts of good smells and sights will haunt your culinary
fantasies.
Veracruz has its share of good Mexican restaurant and a small collection of international tastes.
Los Tuxtlas has zip - nada. It´s not that the local restaurants are bad - they are just not very good as far as
a fine dining experience is concerned. And that includes good service, a decent wine list, attractive
presentation, side dishes and the usual staples.
I wish one of those great chefs from Mexico City would retire here and open a boutique restaurant.
Best meals I´ve had in Los Tuxtlas were at Montepio restaurant in San Andres Tuxtla, La Caperucita, also
in San Andres, Melmar´s in Catemaco when he personally cooks his specialty of the house, the Hotel
Playa Cristal restaurant, when their robalo is fresh, assorted palapas when the grease they torture their
fish with is not stale and the rabbit specialist on the Catemaco carretera.
And then there are the mop & pop stands than can ocassionally surprise you with some yummy delights.
Or you can always catch one of the few remaining iguanas and cook it yourself.
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Culture of Los Tuxtlas
Gastronomy
Gastronomy
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