Editing Mexican cuisine (section)

===Veracruz===
{{Main|Cuisine of Veracruz}}
[[File:HuachinangoVeracruzana.JPG|thumb|[[Huachinango a la veracruzana]], a dish based on [[Northern red snapper|red snapper]]]]
The cuisine of [[Veracruz]] is a mix of indigenous, [[Afro-Mexican]] and Spanish. The indigenous contribution is in the use of corn as a staple, as well as vanilla (native to the state) and herbs called acuyo and [[hoja santa]]. It is also supplemented by a wide variety of tropical fruits, such as [[papaya]], [[Pouteria sapota|mamey]] and [[zapote]], along with the introduction of citrus fruit and pineapple by the Spanish. The Spanish also introduced European herbs, such as parsley, thyme, marjoram, bay laurel, [[cilantro]] and others, which characterize much of the state's cooking. They are found in the best known dish of the region [[Huachinango a la veracruzana]], a red snapper dish. [[Cooking banana|Plantain]] was introduced by African slaves.<ref>{{cite book|url=https://books.google.com/books?id=bXxZDwAAQBAJ&dq=cuisine+of+veracruz+african+influence&pg=PT181|title=The SAGE Encyclopedia of African Cultural Heritage in North America}}</ref>

The African influence is from the importation of [[slaves]] through the [[Caribbean]], who brought foods with them, which had been introduced earlier to Africa by the [[Portugal|Portuguese]]. As it borders the Gulf [[coast]], seafood figures prominently in most of the state. The state's role as a gateway to Mexico has meant that the dietary staple of corn is less evident than in other parts of Mexico, with rice as a heavy favorite. Corn dishes include [[Garnaches|garnachas]] (a kind of corn cake), which are readily available especially in the mountain areas, where indigenous influence is strongest.<ref name="veracuis">{{cite web |url=http://www.mexconnect.com/articles/2085-the-cuisine-of-veracruz-a-tasty-blend-of-cultures |title=The cuisine of Veracruz: a tasty blend of cultures |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

Anthropologist and restaurateur [[Raquel Torres Cerdán]] has worked to preserve and record many of the foods of the indigenous peoples of the region.<ref>[https://issuu.com/tatik/docs/sabores_a_tradicion SABORES A TRADICIÓN.] Experiencias de mujeres de la región cafetalera del Estado de Veracruz Radio Teocelo 2012</ref><ref>{{Cite web |last=Sabor |first=Historia y |title=Raquel Torres, sazón con sentimiento |url=https://www.historiaysabor.mx/2018/01/raquel-torres-sazon-con-sentimiento.html |access-date=7 February 2022 |website=Historia y sabor}}</ref><ref>{{Cite web |last=Xalapa |first=Celia Gayosso {{!}} Diario de |title=La gastronomía de Raquel Torres Cerdán: "cuando uno come, evoca" |url=https://www.diariodexalapa.com.mx/local/la-gastronomia-de-raquel-torres-cuando-uno-come-evoca-taller-de-cocina-tradicional-mexicana-5270278.html |access-date=7 February 2022 |website=Diario de Xalapa {{!}} Noticias Locales, Policiacas, sobre México, Veracruz, y el Mundo |language=es}}</ref>