Dish

Arroz a la tumbada

Mixed rice

Arroz a la tumbada is made with rice, a variety of seafood such as shrimp, clams, and squid, and a flavorful tomato-based sauce. The dish is seasoned with a blend of spices and cooked until the rice is tender and the seafood is cooked through. This dish is flavorful, hearty, and perfect for a special occasion or dinner party.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Rice Dish

Origins and history

Arroz a la tumbada originated in the state of Veracruz, Mexico, which is known for its rich culinary traditions. The dish has been passed down through generations of Mexican families and is now a staple in Mexican cuisine.

Dietary considerations

Arroz a la tumbada is not suitable for vegetarians or vegans due to the use of seafood. However, it can be made gluten-free by using gluten-free broth and rice.

Variations

There are many variations of Arroz a la tumbada, with some including additional ingredients such as octopus, mussels, or fish. Some variations also use different types of rice depending on availability and personal preference.

Presentation and garnishing

Arroz a la tumbada is typically presented in a large serving dish with the seafood arranged on top of the rice. It is often garnished with fresh herbs such as cilantro or parsley for added flavor and color.

Tips & Tricks

To make the perfect Arroz a la tumbada, it is important to use high-quality seafood and to cook the rice until it is tender but not mushy. It is also important to season the dish well and to let the flavors meld together for maximum flavor.