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[edit]
- ^ 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.
| Soups and stews | 
 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Rice dishes | |||||||||||
| Bean dishes | |||||||||||
| Egg dishes | |||||||||||
| Vegetable dishes | |||||||||||
| Meat dishes |
| ||||||||||
| Other protein dishes | |||||||||||
| Cheese dishes | |||||||||||
| Antojitos |
| ||||||||||
| Sauces and condiments | |||||||||||
| Desserts and sweets | |||||||||||
| Salads | |||||||||||
| Breads | |||||||||||
| Beverages | |||||||||||
| Variants |
| ||||||||||
