Cooking of the Port of Verazruz: Arroz a la Tumbada

[kare_raisu]

I made this dish last evening with the use of Diana Kennedy's Cuisines of Mexico book.

Verdict: An Excellent Recipe.

This is a different recipe but gives you a little backround information:
http://www.mexconnect.com/mex_/recipe...

The state of Veracruz apparently held the tightest to the vestiges of Spanish cookery due to its status as main port of entry during the 300 year period of the Empire of New Spain. Therefore: olive oil, olives, capers, and other characteristic spanish ingredients, cooking methods are alive and well (not to mention a strong afro-carribean presence).

Basically, you saute some shell-on shrimps in olive oil - dash salt, remove and add a tomato sofrito (tom, onion, garlic w/ chopped red pepper) to the oil and cook till amagalated. Add rinsed, dried rice, toast, then H20 in a higher water ratio to achieve a "soup-ier" consistency. Cover and cook medium for 8 minutes, uncover add shrimps.

Here is my favorite part which to me makes the dish: the combonation of three fresh herbs: mint, chives, and cilantro, as well as pinch of dr. mex oregano. This fresh herb mixture added to the rice is pretty magical (esp the mint) and transforms a seemingly normal dish of rice and shrimps for me. Serve with a genrous squeeze of lime.

[Eat_Nopal]

I would add that Arroz a la Tumbada is not just for shrimp... its meant to be a catch for fresh fish & shellfish.