Market Kitchen · Seafood Rice Stew
Arroz a la Tumbada
Photo: Isaacvp / Wikimedia Commons · CC BY-SA 4.0
The name literally means 'tumbled-down rice,' a nod to how the dish is cooked loose and soupy rather than dry like most Mexican rice, closer to a seafood risotto than a side dish.
Rice is simmered directly with shrimp, octopus, or fish in a tomato-guajillo chile broth until it turns soft and soupy, then ladled into deep bowls. Market kitchens and portside food stalls across the port city of Veracruz serve it as a full meal.
Why it's made this way: Veracruz's centuries-old Gulf port and fishing economy make this rice-and-seafood stew a signature dish of the state's coast.
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Part of World of Street Food — 690 dishes from 118 countries.
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