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WHAT TO EAT IN BOCA DEL RIO
There is a Boqueña Gastronomy Zone where you will find a series of traditional restaurants located on the banks of the Jamapa River.
They have preserved the atmosphere of the old fishing community, and prepare the dishes with recipes inherited for years.
In these restaurants you can savor many of the typical dishes such as: arroz a la tumbada, stuffed crabs, crab chilpachole, Veracruz-style red snapper, seafood soup, octopus in its ink, "vuelve a la vida" (come back to life), Veracruz-style tripe , empapelado pompano, squid stuffed in ink, seafood salad, chicken stew, chipotle marinated, seafood soup, oysters in their shells, Veracruz style duck, mojarras with garlic sauce and jalapeño pambazos, among others.
Additionally, Boca del Río is a modern and cosmopolitan destination where you can find a series of restaurants that will satisfy the demands of any visitor. In them you can taste the typical dishes but they also offer international food. Many of them offer beautiful views of the sea.
Gastronomy and typical cuisine in Boca del Río
“Tumbada” Rice Recipe
Ingredients:
- 3 cups of rice
- 5 cups of water or fish broth
- 500 gr of tomato
- 300 gr of white onion
- 500 gr of fish fillet
- 500 gr of shelled shrimp
- 20 gr of epazote or coriander leaves
- 500 gr of crab, clean and cut in half
- 500 gr of clean river shrimp or prawn
- 400 gr of precooked octopus
- 800 gr of clam
- oil
- salt to taste
- pimienta al gust
Directions:
Prepare the fish broth with fish bones in a pot with water. Let it reduce and season with salt.
To cook the octopus you must put it in a pot with water and let it boil, at that moment add salt, pepper and a piece of onion.
Roast the onion and tomatoes in a pan when the onion changes color. Take out and blend with a little fish broth or water and season with salt, it is important that it has flavor, since this mixture is what will season the rice.
In a pot over medium-high heat, add the oil and then the rice, stirring constantly so it doesn't burn. Once golden add the tomato sauce.
As soon as it starts to boil, lower the heat to medium-low and add the shellfish. First the thick-shelled ones like shrimp, prawns and clams. Cover and allow the liquid to be consumed. It is important that the shellfish remain submerged in the broth and rice.
When the rice broth has reduced, add a little more of the fish broth or water, covering all of the rice and part of the shellfish. Repeat this step adding the rest of the shellfish, the fish and the precooked octopus. Add a little more broth and cover. It is important not to move the rice.
At the end add the epazote leaves and cover the pot.
The consistency of the rice should be soupy.
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