Of course this Mexican village is known as a possible source for the current bout of swine flu, and also for its proximity to a large Smithfield factory farm, but I feel it ought to be known for something else as well.
So I consulted my fifty-volume Mexican food compendium, the indispensable Cocina Indigena y Popular. (Alas I can find only forty-nine of the fifty volumes despite a quest lasting years and I also wonder if more volumes have come out.) Sadly I had to skip over the tract on Nahua cuisine in northern Veracruz (La Gloria is more southern in the state), and the treatment of Afromestizo cuisine, but El sabor de las plantas de Veracruz proved useful. Here is one good recipe (translation and interpretation by this author):
Two servings of black beans
One white onion, chopped
2 or 3 leaves of hoja santa; the dried version of these leaves is available in Mexican groceries
"queso fresco" [fresh cheese, but this has a specific meaning and you can find it in the U.S.]
You grind up the beans and onion after cooking them together for a while in some olive oil. You reheat them, the cheese gets sprinkled on top, and you can make the dish as moist as you wish by adding water.
Serve with tortillas, totopos if possible. It's one good example of a real Mexican meal.