The Mexican Picada is a typical specialty of Veracruz.
It consists of tortillas dipped in salsa roja and topped with onions and cheese.
Some people also add fresh cilantro.
Once the tortillas are cooked on the comal, while still hot, they are “pinched” to form a border to prevent the sauce from spilling.
Often confused with sope, it differs in that the tortilla is not fried, and the topping is different. Picada only includes a topping of onion and cheese over the sauce.
It should not be confused with the Garnachas of Veracruz, which are usually served with some type of shredded meat and pieces of potatoes.
We tasted the picada at Isla Mujeres at the Margarita restaurant.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Stovetop
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
For the tortillas, follow this recipe.
- 2 tomatoes
- 1 serrano pepper
- 1 onion
- 1 clove garlic
- to taste salt
- 1 onion
- to taste
- to taste butter (lard)
Steps
For the tortilla recipe, follow this recipe.
They should be small, like a mini pizza.
Remove the tortillas from the comal or pan and use your fingers to pinch the edges around while they’re still hot.
For the salsa roja:
Blend the tomato with the pepper, the roasted onion, the garlic, the cilantro, the salt, and some water.
Cook the sauce in a saucepan for a few minutes.
When serving, prepare with: the sauce, diced cheese, chopped onion, and melted butter.
Heat your skillet/comal.
Spread the plate with lard or butter, place the tortillas with the edges facing up, and sprinkle with more lard or butter.
While heating, add the sauce, followed by the cheese and then the chopped onion.
If desired, add fresh cilantro.
FAQ (Frequently Asked Questions)
What is a comal?
The traditional comal of the native Mexicans is essentially a griddle of medium size (about 12 inches in diameter) made of fired ceramica, which is placed on three or four stones (called tenamaxtles), used to support it and allow a fire and embers to be lit directly underneath.
Are there other types of picada?
Yes, Spanish, Argentine, and Colombian.
The Spanish one is a sauce.
The Argentine picada is very similar to tapas.
The Colombian version is prepared with meat, chicken, arepa, potatoes, yucca, blood sausage, chorizo, and plantains.
The ingredients are usually fried.What type of cheese is Oaxaca cheese? With which Italian cheese can I substitute it?
Also known as quesillo and queso de hebra, it is a white, semi-hard, low-fat cheese. It takes its name from the state of Oaxaca, in southern Mexico, where it was first produced.
It has a texture similar to mozzarella or provola.What kind of chili is the serrano?
Its name comes from the Spanish word “sierra”, which means “mountain”, as it grows mainly in the mountainous regions of Mexico, like Puebla and Hidalgo.
It usually measures between 1.5 and 4 inches in length and has a diameter of about 0.5-1 inch.
The shape is cylindrical and slightly tapered, with a rounded tip.
During ripening, the color varies from bright green to deep red, passing through various shades of yellow and orange.
The level of spiciness is moderately high.
