“Throw-it-Together” Rice and Seafood

Arroz a la Tumbada

Preparation info
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Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

This is one of the first Veracruzan dishes i tasted, a true classic that is made everywhere in the state. However, not every version is worth going across the street for. The real thing — said to have originated in the fishing village of Alvarado — is what you might get by crossing paella with risotto with a wonderful seafood soup. I suspect that the name may have originally referred to chucking in any tasty odds and ends of fish or shellfish from the day’s catch. But you certainly do not j