10 collections / 154 recipes
Veracruz cooks at the meeting point of Gulf seafood, port ingredients, Totonac vanilla, Afro-Veracruzan flavor, coffee, plantain, and corn. These collections move from antojitos and chilpacholes to pan dulce, escabeches, black beans, huachinango, and the peanut-and-chile sauces of the coast.
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15 recipes
The antojito grammar of the Gulf coast: corn masa pinched and fried at the morning stand, ripe plantain folded into the dough of the Sotavento, seafood cocktails from the port, small Huasteca tamales steamed in banana leaf, and the salsa macha of Orizaba that built a condiment from a Totonac chile paste. La Tercera Raiz on one plate.
15 recipes
The corn and the wheat of the Gulf. Tortillas pressed from the Tuxpeño landrace, the canilla of the port served at every café lechero, the cemita and the pan de panela, the memelas pinched on the comal, and the wood-fired breads of the Huasteca and Xico. Tri-cultural Tercera Raiz baking: Totonac and Huastec corn, Spanish Mediterranean wheat, Afro-Veracruzan plantain. Cada estado, su propia cocina.
8 recipes
The almuerzo jarocho runs on the black bean and the Gulf morning: eggs scrambled into refried frijol, drowned in tomato and serrano, paired with Xico's longaniza and Naolinco's cecina, the Huasteca's masa bocoles, and a spoon of chileatole. Cada estado, su propia cocina.
19 recipes
The dulce of the tropics, perfumed with the vanilla the Totonac gave the world. Cocada of Gulf coconut, dulce de plátano macho in piloncillo, flan and helado scented with Papantla vanilla, calabaza en tacha for the Day of the Dead altar, and the marquesote of the Sotavento.
24 recipes
The plato fuerte of the Gulf, where La Tercera Raiz lands on one plate. Huachinango lives in Soups & Stews; here the rest of the Veracruz center-of-plate canon: mole de Xico, pollo encacahuatado de la costa, carne de chango de Los Tuxtlas, tasajo de Tlapacoyan, pollo en achuchutl Totonac, jaibas rellenas of the port, robalo a la veracruzana, mojarra de Tachogobi from Lake Catemaco, and the monumental zacahuil of the Huasteca. The Spanish olive-and-caper hand, the Afro peanut and plantain, the Totonac chayote-and-acuyo green, and the smoke of the Tuxtlas, all in one collection.
8 recipes
The panadería of the Gulf, run on coffee and the wood-fired oven. The volován jarocho at the port window, the pemol of the Huasteca pulled from a leña-fired horno, polvorones tied in colored paper at the Xico romería, banderillas split for pastry cream, and the Coatepec churro dunked in chocolate. All set down beside a café lechero. Cada estado, su propia cocina.
17 recipes
The sauce hand of the Gulf coast, where the Spanish olive met the native chile and the Afro-Veracruzan peanut. Salsa a la veracruzana of jitomate, aceituna, and alcaparra; the sweet pasta de mole de Xico; pascal of the Huasteca built on sesame and pumpkin seed; salsa bruja in the bottle on every seafood table in the port; jalapeños en escabeche from Xalapa and chipotles adobados from the home pantry; sierra and palmito en escabeche kept for the next day. La Tercera Raíz on one plate: indigenous chile, Spanish brine, and the African line carried up from Sotavento. Cada estado, su propia cocina.
18 recipes
What sits beside the fish on the Gulf table. Black beans of the lowland cooked with epazote, plantain fried in every form and pressed into tostones, the malanga and yuca of the tropics, arroz blanco, and the palmito guisado of the Huasteca. La Tercera Raíz on the plate beside the huachinango.
15 recipes
The caldo grammar of the Gulf, built on seafood and epazote. Chilpachole de jaiba thick with chile from Tlacotalpan, caldo largo from Alvarado built clean around the fish, the masa-thickened tesmole and huatape from the Huasteca, the Afro-Veracruz puerco con calabaza, and the Christmas bacalao. Cada estado, su propia cocina.
15 recipes
The tortilla-wrapped and bread-wrapped handhelds of the Gulf coast and the Huasteca, where the antojito leaves the comal and gets rolled, folded, fried, or piled. Cazón tacos and crab tostadas from the Sotavento, peanut-sauced enchiladas and pulled-apart estrujadas from the Huasteca, and the original pambazo, white and flour-dusted, born on the port of Veracruz, not on a chilango street corner.
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