Happiest Carnival in the World - Veracruz, Mexico
February 4, 2026
Veracruz hosts one of the largest carnivals in Mexico and begins with a “Quema del Mal Humor” (Burning of Bad Moods) ceremony, leading it to be considered the “Happiest Carnival in the World.” I’m dedicating this menu to Veracruz and its carnival celebration.
This past August, I visited Veracruz for the first time and, upon arriving, was in awe of its beautiful colonial architecture and massive port (the oldest in Mexico, having been founded in 1519). Staying at a hotel on the Zocalo, every night was filled with energy, music, and dancing. My days were spent exploring La Antigua, the San Juan de Ulúa Fortress, the impressive archaeological site of El Tajin, Papantla, important for its vanilla production, and Coatepec, known as the “Coffee Capital of Mexico.”
Thank you for allowing me to share my experiences from Veracruz in this menu, and I hope that you get a sense of my travels to this wonderful Mexican city through my flavors.
MENU
First Course: Vanilla Shrimp Soup- A cream soup with succulent shrimp cooked with smoky chipotle chilis, on a huitlacoche purée and finished with garlic croutons, fresh cilantro, and the delicate aroma of vanilla bean.
Second Course: Empanada Veracruz- Empanada stuffed with epazote-seasoned red rice and seafood on a black bean salsa and topped with a fresh salad. A perfect nod to the region’s rich Spanish and Mexican influences and the plentiful seafood.
Third Course: Duck Pellizcada- A hand-pinched sope layered with a rich mole, tender duck confit, crispy plantains, shredded onion, and finished with aged Cotija cheese. A refined take on a classic Veracruz street bite.
Fourth Course: Huachinango a la Veracruzana- Red snapper filet paired with the region’s signature Veracruzana salsa of garlic, chilis, tomatoes, capers, olives, and warm spices. Served with sticky rice and a delicate Spanish crisp—an enduring fusion of Old World and New.
Fifth Course: Frozen Coffee Mousse- A refreshing finale for Veracruz’s tropical heat: velvety coffee mousse topped with a fresh caramel sauce, and served with a vanilla-cinnamon crumble, crowned with tres leches foam. A dessert that both cools and awakens.
Happiest Carnival in the World - Veracruz, Mexico
February 4, 2026
Veracruz hosts one of the largest carnivals in Mexico and begins with a “Quema del Mal Humor” (Burning of Bad Moods) ceremony, leading it to be considered the “Happiest Carnival in the World.” I’m dedicating this menu to Veracruz and its carnival celebration.
This past August, I visited Veracruz for the first time and, upon arriving, was in awe of its beautiful colonial architecture and massive port (the oldest in Mexico, having been founded in 1519). Staying at a hotel on the Zocalo, every night was filled with energy, music, and dancing. My days were spent exploring La Antigua, the San Juan de Ulúa Fortress, the impressive archaeological site of El Tajin, Papantla, important for its vanilla production, and Coatepec, known as the “Coffee Capital of Mexico.”
Thank you for allowing me to share my experiences from Veracruz in this menu, and I hope that you get a sense of my travels to this wonderful Mexican city through my flavors.
MENU
First Course: Vanilla Shrimp Soup- A cream soup with succulent shrimp cooked with smoky chipotle chilis, on a huitlacoche purée and finished with garlic croutons, fresh cilantro, and the delicate aroma of vanilla bean.
Second Course: Empanada Veracruz- Empanada stuffed with epazote-seasoned red rice and seafood on a black bean salsa and topped with a fresh salad. A perfect nod to the region’s rich Spanish and Mexican influences and the plentiful seafood.
Third Course: Duck Pellizcada- A hand-pinched sope layered with a rich mole, tender duck confit, crispy plantains, shredded onion, and finished with aged Cotija cheese. A refined take on a classic Veracruz street bite.
Fourth Course: Huachinango a la Veracruzana- Red snapper filet paired with the region’s signature Veracruzana salsa of garlic, chilis, tomatoes, capers, olives, and warm spices. Served with sticky rice and a delicate Spanish crisp—an enduring fusion of Old World and New.
Fifth Course: Frozen Coffee Mousse- A refreshing finale for Veracruz’s tropical heat: velvety coffee mousse topped with a fresh caramel sauce, and served with a vanilla-cinnamon crumble, crowned with tres leches foam. A dessert that both cools and awakens.
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