Picadas Veracruzanaz
America Recipes

M for Mexico (Picadas Veracruzanas)

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Picadas Veracruzanas are a typical breakfast dish in the state of Veracruz. Picadas are actually very popular all over Mexico and are often referred to as Sopes or the like. But before we get to this great and simple recipe, a few general information about Mexican cuisine and breakfast in Mexico.

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Mexican cuisine

Traditional Mexican cuisine is based on recipes and cooking skills from ancient civilizations, especially the Aztecs and Maya. The Spaniards who conquered Mexico in the 16th century also left their culinary influences.

Mexican cuisine is a real treat. It embodies diversity, passion, enjoyment and joie de vivre. Whether fish, tenderly grilled meat, filled empanadas, snacks, salads, tacos or sweet desserts: the dishes are varied, aromatic and creative. Enjoyment comes first. Mexicans are rightly proud of their cultural heritage.

Typical foods

The basis of many Mexican dishes is Corn. According to the "Popul-Vuh", the sacred book of the Maya, which explains the creation of the world, people were created from corn.

I am sure you all know tortillas (thin flatbread). These, too, are usually made from corn flour in Mexico. However, this is a special flour in which the maize has been specially pretreated (so-called: Masa Harina).

The Spanish tried to replace corn as a staple food with wheat. However, they were unsuccessful in their efforts. Maize thrives better than wheat under the climatic conditions of Mexico. However, wheat bread became a food for the rich.

In addition to corn, avocado and tomatoes are also typical Mexican foods.

Furthermore, Mexicans like to eat spicy and accordingly use a lot of Chilli (fresh or dried). There are numerous types and degrees of spiciness.

Many dishes include Coriander, on which, as is well known, the opinions differ. You either love it or you hate it. I love it!

Of course, cocoashould also be mentioned, from which Mexicans make delicious chocolate. Chocolate is the basis for a well-known and delicious Mexican sauce: Molewhich you absolutely have to try with chicken!

And then there is the Agarve, a type of cactus that is used to make the famous tequilla.

Sources of supply

You can get many ingredients for Mexican dishes in normal supermarkets. When it comes to more unusual ingredients, I recommend Worldstera supermarket in Offenburg that really has everything you need for Mexican dishes. The friendly owner will answer any question about Mexican dishes! Online orders are also possible.

Mexican Breakfast

A typical Mexican breakfast is comprehensive. Almost everytime eggs are on the table, which are prepared differently: Huevos fritos or estrellados are fried eggs, Huevos revueltos scrambled eggs, Huevos a la Mexicana are scrambled eggs mixed with onions, tomatoes and pieces of pepper.

Huevos Rancheros are also known in Germany. They consist of a tortilla coated with Refried beans, topped with fried eggs, a spicy tomato & chilli salsa and cheese:

Huevos Rancheros

Other well-known traditional breakfast dishes are, for example Tamales (dough made of corn flour steamed in corn or banana leaves), Chilaquiles (finely chopped tortillas with tomato sauce (salsa roja) or green sauce (salsa verde), grated cheese, fried egg and shredded chicken) and Nopales Con Huevo (prickly pear cactus with scrambled eggs).

Today I would like to present you a breakfast recipe from the state of Veracruz that I got from my Mexican friend Erika: Picadas Verancruzanas.

Picadas Veracruzanas

Picadas (Spanish: appetizers) are also known as picaditas, sopes, garnachas, gorditas, huaraches, or chalupas, depending on the topping, shape or the city in which you eat them.

The basis is always the same: a canapée made from cornmeal. With the Picadas Verancruzanas , the edge of the dough is pulled up slightly so that the canapée looks like a small round tartlet:

Though Picadas are eaten all day in Mexico, in Veracruz they are essentially served for breakfast. The Picadas are spread with salsa and sprinkled with some crumbled or grated cheese and chopped onions.

Basically you can use any sauce or salsa. Most common, however, is the combination of a green sauce (based on tomatillos and green chillies) and a red sauce (based on tomatoes and red chillies, whether fresh or dried):

rote und grüne Salsa

Of course you can take any other topping for the Picadas such as shredded meat and scrambled eggs. It is only important that you serve them as fresh as possible. Tortillas made from cornmeal are relatively dry. If they rest longer, they no longer taste good.

Hot and fragrant, Picadas Veracruzanas are an incredibly delicious breakfast. I'm sure you like them at least as much as I do. In any case, my Picadas Veracruzanas were eaten in no time 🙂 Thank you dear Erika for providing me your recipe!

The preparation of the Picadas Veracruzanas is really easy. I will now explain them to you step by step in the recipe.

Well then, have fun baking and Buen provecho!

Picadas Veracruzanaz - Rezept

Picadas Veracruzanas

Course Finger food, breakfast, snack
Cuisine Mexico
Servings 16 pieces


For the Picadas:

  • 240 g Masa Harina (maize flour “nixtamalized” or “pre-cooked”) *
  • 1/2 tsp. salt
  • 300 ml water

For the red Salsa:

  • 1 can tomatoes (mashed)
  • 1 green pointed peppers (roughly diced) **
  • small onion (roughly diced)
  • 2 Cloves of garlic (finely chopped)
  • 1/2 – 1 green jalapeño chilli (finely diced) *** if necessary, remove the pips before
  • 1/2 bunch Coriander (roughly chopped)
  • 1 – 2 tbsp. Lime juice
  • 1 tbsp. Weißweinessig
  • 1/2 tsp. ground cumin
  • brown sugar
  • salt
  • pepper

For the green Salsa:

  • 1 onion (roughly diced)
  • 3 Cloves of garlic (finely diced)
  • 3 – 4 green jalapeño chili *** (cored and cut into fine strips)
  • 2 tbsp. olive oil
  • 1/2 bunch Coriander
  • 1 can Tomatillos (800 g filling weight) ****
  • salt
  • pepper

For completion:

  • red Salsa
  • green Salsa
  • some chopped onion
  • some cheese (preferably feta or mozzarella)
  • some crème fraîche
  • some clarified butter for baking


For the Picadas:

  • Mix flour and salt in a bowl. Gradually add the water. Keep kneading the dough. It should be soft and pliable like clay.
    Teig aus Maismehl für Picadas
  • The best way to check the consistency is as follows: Take a small ball and press it into a flat cake. If it stays smooth around the edges, the batter is perfect. If it breaks open strongly, the dough is still too dry. Then add a little more water (a tablespoon at a time).
  • Divide the dough into 16 equal portions and shape into balls. Put these in a bowl and cover with a damp cloth.
    Teigkugel für mexikanische Picadas
  • Heat pan very hot without oil.
  • Press a ball flat with a rolling pin or your hand - between cling film or in a large cut freezer bag - approx. 5 - 7 mm thick.
    Teigfladen für mexikanische Picadas
  • Bake the flatbreads on both sides for about 1 minute. Take the flatbread out of the pan and let it rest under a tea towel for approx. 1 minute.
  • Press the dough lightly with your fingers in the middle and carefully press the outer edge up a little with your fingers.
    Picadas formen
  • Proceed accordingly with the other dough balls.
  • Keep picadas warm in a cloth towel.

For the red Salsa:

  • Mix tomatoes, bell pepper, chilli, onion, garlic with lime juice, vinegar, cumin and 2 - 3 pinches of brown sugar.
  • Simmer over a low heat for about 8-10 minutes.
  • Season to taste with salt and pepper.

For the green Salsa:

  • Heat olive oil in a pan.
  • Lightly sauté onions and garlic. Add chilli and cook for another 3 - 4 minutes.
  • Then add the tomatoes with the liquid from the can and puree finely with a blender.
  • Simmer over medium heat for 15-20 minutes. Stir regularly.
  • Let cool before serving.

For completion:

  • Just before serving, heat some clarified butter in a pan. Lightly fry the picadas in the hot lard, adding a dollop of clarified butter from above.
  • When the picadas are golden-brown at the bottom and the lard has melted on top, top with salsa, cheese and crème fraîche.
  • Serve immediately.


*Masa Harina is a special corn flour that is used in Mexico and Latin America for the preparation of tortillas, tamales, arepas, etc. Corn flour without the addition “nixtamalized” or “pre-cooked” is not suitable for making tortillas, tamales or arepas. You can find Masa Harina not only in stores specialized in groceries for Latin American foods, but even at Rewe.
** Green pointed peppers are available in a Turkish grocery store. Of course, you can also use normal (green) peppers as an alternative.
*** Jalapeño come from Mexico and are named after the city "Jalapa" in Veracruz. They are very juicy, stay green for a long time and are relatively mild. You can also get jalapeño in well-stocked supermarkets or Turkish grocery stores. 
****Tomatillos: They are often referred to as green tomatoes, but tomatillos belong to the physalis family. They are mainly used in Mexican cuisine for salsas and stir-fried vegetables. It's hard to get them raw here. Therefore, you should use canned tomatillos that are available in stores for Latin American food such as Worldster (with online shipping).

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