Vanilla is much more than a dessert ingredient in Papantla, a city in the Mexican state of Veracruz once famous for producing the spice. Local artisans braid vanilla’s dark stems, and several restaurants offer a variety of vanilla-infused dishes. Irma Cortés Ramírez, a chef at Nakú, created Shrimp in Vanilla Sauce while experimenting in the Papantla restaurant’s kitchen. As a child in Papantla, she watched as her grandparents added vanilla to atole and to a chayote squash soup. The spice, she said, gives her shrimp dish “a sweet touch, a touch of love.”
Vanilla is much more than a dessert ingredient in Papantla, a city in the Mexican state of Veracruz once famous for producing the spice. Local artisans braid vanilla’s dark stems, and several restaurants offer a variety of vanilla-infused dishes. Irma Cortés Ramírez, a chef at Nakú, created Shrimp in Vanilla Sauce while experimenting in the Papantla restaurant’s kitchen. As a child in Papantla, she watched as her grandparents added vanilla to atole and to a chayote squash soup. The spice, she said, gives her shrimp dish “a sweet touch, a touch of love.”
Vanilla is much more than a dessert ingredient in Papantla, a city in the Mexican state of Veracruz once famous for producing the spice. Local artisans braid vanilla’s dark stems, and several restaurants offer a variety of vanilla-infused dishes. Irma Cortés Ramírez, a chef at Nakú, created Shrimp in Vanilla Sauce while experimenting in the Papantla restaurant’s kitchen. As a child in Papantla, she watched as her grandparents added vanilla to atole and to a chayote squash soup. The spice, she said, gives her shrimp dish “a sweet touch, a touch of love.”
Vanilla is much more than a dessert ingredient in Papantla, a city in the Mexican state of Veracruz once famous for producing the spice. Local artisans braid vanilla’s dark stems, and several restaurants offer a variety of vanilla-infused dishes. Irma Cortés Ramírez, a chef at Nakú, created Shrimp in Vanilla Sauce while experimenting in the Papantla restaurant’s kitchen. As a child in Papantla, she watched as her grandparents added vanilla to atole and to a chayote squash soup. The spice, she said, gives her shrimp dish “a sweet touch, a touch of love.”
