Arroz a la tumbada
Arroz a la tumbada is a traditional Mexican dish prepared with white rice and seafood. 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. 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.
- 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; Publishing,LLC, Andrews McMeel (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.
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