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In page Mexican cuisine:

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The cuisine of Veracruz is a mix of indigenous, Afro-Mexican and Spanish. The indigenous contribution is in the use of corn as a staple, as well as vanilla (native to the state) and herbs called acuyo and hoja santa. It is also supplemented by a wide variety of tropical fruits, such as papaya, mamey and zapote, along with the introduction of citrus fruit and pineapple by the Spanish. The Spanish also introduced European herbs, such as parsley, thyme, marjoram, bay laurel, cilantro and others, which characterize much of the state's cooking. They are found in the best known dish of the region Huachinango a la veracruzana, a red snapper dish.[citation needed]