Huasteca cuisine (Veracruz/SLP/Tamaulipas/Hidalgo)

La Huasteca cuisine is represented in Los Angeles at the restaurant La Huasteca, run by chef Rocio Camacho, which serves a Pre-Hispanic Mexican menu that includes dishes from the Huasteca region ^[2]. The menu features regional specialties such as Huatape De Camaron, described as a ‘Pre Hispanic Tamaulipas pride’ and a ‘minimalist Nahuatl shrimp chowder’ from the state of Tamaulipas (part of the Huasteca region) ^[2]. Other dishes from the broader Mexican culinary tradition are also offered, including Puchero Vaquero, a ‘rustic beef soup from Veracruz’ (another Huasteca state) ^[2]. The restaurant grows its own hard-to-find pre-Hispanic herbs like Chaya and Hoja Santa, and makes its own masa, chorizo, and tortillas from scratch ^[2]. The specific Huasteca dishes of zacahuil, enchiladas huastecas, bocoles, and palmitos are not mentioned in the source, but La Huasteca cuisine is confirmed as represented in LA through this restaurant ^[2].

Mexican-origin ingredients noted in the source include: chile, tomato, corn (masa), chocolate (cacao), beans, avocado, and pumpkin (via plantains and sweet potatoes) ^[2].