Arroz a la tumbada is a traditional Mexican dish prepared with white rice and seafood.[1] In this specialty a sofrito is made with chopped tomato, onion, garlic and red pepper. Rice and fish broth or water is added, then seafood which may include shrimp, clams, crab, calamari and whitefish.[2] The dish may be seasoned with fresh leaves of epazote, parsley, coriander and oregano. Arroz a la tumbada is traditionally cooked in a cazuela, which is a thick clay pot.[3]
References
- ^ Marilyn Tausend & Ricardo Muñoz Zurita (2012). La Cocina Mexicana: Many Cultures, One Cuisine. University of California Press. pp. 164–165. ISBN 9780520261112. Retrieved 6 September 2018.
- ^ Books, Madison; Kummer, Corby (November 2007). 1001 Foods To Die For. Andrews McMeel Publishing. ISBN 978-0-7407-7043-2.
- ^ Madison Books & Corby Kummer (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 230. ISBN 9780740770432. Retrieved 6 September 2018.
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This page was last edited on 26 January 2024, at 04:45