Herald Palladium.com reports: “This Easter, change your menu to include several of the traditional holiday dishes of Mexico, such as red snapper in herbs and spices or even a cactus salad.

“It should come as no surprise that in Mexico, a predominantly Roman Catholic country, Easter is the most widely celebrated religious holiday of the year,” says Jenny Novakovic of Stevensville, who moved to this area about eight years ago from Chihuahua, Mexico, when she accepted a job with Whirlpool Corp.

Mexico is also a country that honors its historic traditions, and those, says Novakovic, are strongly tied with food.

“Any time of the year when visiting the country, you can always be surprised by a variety of dishes that keep those traditions alive,” she says, noting that during the Lenten and Easter season, flavorful meals, often using recipes passed down from generation to the next, are part of the celebration.

For Novakovic, there are several traditional foods that exemplify the Catholic holiday.

“Although seafood is not local in the entire country, the Pescado a la Veracruzana or Veracruz style fish is a very traditional fare and one of the most Spanish influenced dishes Mexican cuisine has to offer,” she says. “When the Spaniards arrived, they introduced a variety of new herbs such as parsley, marjoram, thyme, bay laurel and cilantro that combined with native ingredients already growing in the area. Nowadays these herbs are used every day in Mexican cuisine and are essential in this dish, which is perhaps the most famous specialty of the region.”

According to Novakovic, Pescado a la Veracruzana is the perfect blend of old- and new-world ingredients, using capers, olives, herbs and garlic with fresh local fish.

“Then Mexican oregano and chiles are added,” she continues, “creating a delightful meal that showcases the fusion of both cultures.”

Another common tradition, particularly in the smaller and more remote towns and villages of Mexico, is the creation of altars on the Friday before Palm Sunday, which is known as Viernes de Dolores. Novakovic says this tradition started in Oaxaca during the 13th century and consists of making an altar in people’s houses that uses religious images, flowers and light dishes typical of the region that don’t include red meats.

Such dishes might include romeritos con tortas de camaron, which is a shrimp dish accompanied with a vegetable – romeritos – somewhat similar to spinach and ensalada de nopales or cactus salad.

“The other staple found at the altar during Viernes de Dolores are large containers filled with fresh fruit water made of cantaloupe, hibiscus flower, lime or tamarind, symbolizing the virgin’s tears,” says Novakovic. “Many families host a religious celebration at their homes and invite guests to share the dishes prepared.” Photos via Flickr.com