Because of its importance as Mexico's principal Caribbean and Atlantic sea port, Veracruz has always been a locus for the mixture of different cultures, particularly native Mexican, Spanish and African. During the colonial period, African slaves were brought to work in the fields and shipyards. Since Mexico's independence from Spain in 1821, other groups of immigrants, such as Italians and Cubans, have made their homes in the city.
Sugar and rum production which in colonial times demanded slave labor and an immigrant workforce after independence has brought forth this mixture of cultures. Moreover, as the home of the Naval Academy of Mexico, one can see not only Mexican sailors but also foreign travelers wandering the town. The city has a reputation for being boisterous, with people in the squares listening to music late into the night - only then to wake up early the next morning to drink coffee at sidewalk cafes.
Veracruz recipes use corn, beans and squash, much like the rest of Mexico, but Veracruzians' diets are also typically supplemented by tropical foods such as chili peppers, tomatoes, avocados, papaya, mamey and sapote fruit. The Spanish introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro as well as saffron, wheat, rice, almonds, olives/olive oil, garlic and capers. These are far more prevalent in Veracruz cooking than in other parts of the country. Slaves who brought their own culture added pineapples, sugar cane and peanuts to flavor meat, fish and vegetable dishes. Other pan-Caribbean foods incorporated here include plantains, yuca and sweet potatoes.
A signature dish of the area huachinango (red snapper) a la veracruzana uses local fruits and vegetables (tomatoes, chili peppers) and Spanish ingredients (olive oil, garlic and capers). Pollo encacahuatado (chicken in peanut sauce) descends from West African culinary tradition. Other popular dishes include arroz a la tumbada, a rice dish baked with a variety of
