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And of course there are local recipes for this delicacy. Joanna worked with our friend Rafaella, one of the best cooks in Tlacotalpan, to create a dish with huevos de naca, large river shrimp and rice. Because of the strong Spanish influence in this part of Mexico, the dish has a lot of similarities to paella. Rafaella grows herbs in her backyard. Things that you can find only in Veracruz cuisine. There's accuyo, an anise flavored leaf and a member of the pepper family. There's also something they call oregano - a succulent plant that has nothing to do with the Italian variety. |
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