|Of course, being a coastal city, Veracruz is known for its fish and seafood. The local specialty is probably the 'jaiba' which is a local variety of river crab, but it's not available everywhere, except perhaps in the vol-au-vent I'll discuss later. The common restaurants for the locals almost always have 'picadas' and all over the streets you'll find vendors offering vol-au-vent pastries.|
The picture above is a place of 3
picadas I ate. It's bascially a tortilla that is lightly fried with
its border raised/folded. In the centre they place a pepper-based
paste (usually made out of chipotle and onions). They are pretty
spicy but good. That's also a greasy dish.
Below, you have a vendor of
'volovanes'... which is derived from the French word 'vol-au-vent'...
for a light pastry. That dish begins to do make its way up North of
Mexico (I saw it in Puebla and in Querétaro), in various forms, but
it's still mostly a thing from Southern Mexico. It has from the
vol-au-vent only the name because that's nothing like a light pastry.
It's basically a pastry sandwich with a small filling. That filling
is usually made out of a protein like ham, cheese, tuna, 'jaiba'
(crab), chicken, etc... but it can also be sweet with pineapple,
Volován - this one is with ham, cheese and pineapple.
I used the sandwich analogy because
it's about the size of a sandwich made out of sliced bread. You'll
find them as well under the name of 'hojaldras', in which only the
shape of the pastry varies to become more of a narrow rectangle.
Although they can be found in a few dedicated restaurants, you'll
most likely encounter them on the street with vendors with large
Volovanes street vendor with his insulated basket