Few Mexican dishes are more recognizable than this delicious fish from the coastal state of Veracruz. The Spanish influence is evident in the use of olive oil, olives, and capers. The sauce is ...

Olives, capers, peppers and cinnamon add a sweet touch and some heat to this typical dish from Veracruz, Mexico. I recently tasted this dish at a Mexican food fiesta at the Doral Intercontinental ...

Recipes Throw a fiesta! Make Veracruz-style snapper, rice Feeling like you need to unwind? Throw a fiesta! Chef and instructor Rory Dunaway, from The Ritz-Carlton in Cancun, Mexico, shares his recipes ...

If you can’t find red snapper, substitute a firm white fish such as haddock. Chef Erwin Ramos of Ole Mexican Grill likes to dust the fish lightly with flour to keep it from breaking apart. He learned ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

The Alabama Deep Sea Fishing Rodeo came to a close on Sunday and by all accounts it was a rousing success. It was a success because whether any of the nearly 4,000 anglers who took part in the annual ...

Food is life: sustenance and communion gleaned from the vitality of dirt, water and sunlight. But food is also the other aspect of life: culture, stories, history. Each dish we eat contains the ...

This dish is traditionally made with an entire fish. I prefer to use fillets. (If you do want to use a whole fish, the recipe is pretty much the same: just clean and scale the fish and then prick the ...

Food-lovers who know nothing else about Veracruzan cuisine probably have heard of the sauce used here through a dish served in restaurants from Mexico to Manhattan: huachinango a la veracruzana, or ...

Cooking whole fish doesn't get much easier or more delicious than this. Inspired by a dish she had in Mexico's coastal Veracruz region, chef Zarela Martinez, of the now-shuttered Zarela in New York ...