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Chef and restaurateur Scott Myers’ love of Mexican food began on his first visit to the country at age seven, spending hours in the kitchen with his grandmother and aunts, helping prepare recipes that had been passed down through generations — salsas, moles, enchiladas, tamales, sopas, chiles rellenos, chilaquiles and more. His recent book, Authentic Mexican Cooking, is a tribute to the cuisine that inspires him. 

Veracruzana is a specific way to prepare fish with tomatoes, olives and capers, similar to what we know of the Spanish kitchen. The Veracruz city lies on the Caribbean Coast of Mexico in the eastern part of the country. Jalapeño chili peppers were also originally cultivated there.

Reprinted with permission from Authentic Mexican Cooking