Tasting Veracruz at Coastal Kitchen

Veracruz is, General Manager Anthony told us, the largest port in Mexico. Knowing that it was easier to pick out the cross cultural flavors and their origins in the dishes that we tasted for the upcoming Veracruz menu at Coastal Kitchen. If you’re looking to try these dishes we’ll start serving them Wednesday July 30th at 5pm.

The appetizers were all huge hits with the staff, including the Marquitas, a plate of plantain chips with three different salsas. I’m pretty sure the favorite, though was the Queso Fundido, a Veracruz fondue served with bacon wrapped shrimp. The prettiest, though, goes to this dish, the Octopus Salad. The colors, like the flavors were bright and bold. You can’t see how tender the octopus was, but trust me, it tastes as good as it looks.

 

The entrees brought out by Chef Emily were equally inspired. My personal favorite was the Pebre de Pato, a perfectly roasted duck breast served with a pickled oyster mushroom sope. A sope is like a thick tortilla boat. My neighbor to the left however was astonished with the Huachinango a la Veracruz. A piece of skin on (delicious, crispy skin) snapper is served with a traditional Veracruz sauce including tomato, olives, raisins and capers. The staff as a whole all really liked the Carne de Emilia:

You can see the cilantro infused rice and the tortillas off to the left. The meat in the center is 10 hour roasted pork leg rubbed with our house made adobo. Up at the top is grilled and charred vegetables and even spicy peppers along side lime scented red cabbage. If you feel like making tacos out of it, there is a creamy cilantro sauce on the side that cools down the heat of the peppers. A great way to make a meal if you ask me.

The rest of the Veracruz menu will be on the website on the 30th, when we start serving it. I’ll see you there!