Culinary Tour of Mexico Tomorrow – Veracruz
We will demonstrate how to prepare Pescado a la Veracruzana (Veracruz-style Fish) from Cocina Mexicana de Abolengo (1952) by Josefina Velázquez de León. This white fish dish is simmered in a unique ancho chile salsa featuring olives, capers, and pickled chiles.
Cooking Demonstrations are open to all UTSA students, faculty and staff. No RSVP required … just show up hungry and ready to cook!