User:JocaRuiz97/sandbox

Joca's Work Log

October 3rd-I tried to find some books in the library of the college to get some information about my article (45 minutes).

October 5th-Still searching information in more sources so I can start editing the article. I'm struggling a little because there's no much information about it (2 hours).

October 5th-Added some information to my article, included a link from a video.

October 18th-Added more categories (origins and related dishes (1 hour).

October 18th-Added some links to other web sites about the recipes I included and wrote a description about the video I had added before (45 minutes).

October 18th-Added an image about the arroz negro and added a short description (10 minutes).

October 25th-I went to the library of my community to find more sources (30 minutes).

October 26th-Copied everything from my sandbox into the original article (2 hours).

Heather's Comments

10/2- This is how the Sandbox should start looking. Be sure to watch the video in Introduction to Week 5 if you haven't yet. What did you notice about "Arroz Negro" page? What could you improve? This handout might help you: https://upload.wikimedia.org/wikipedia/commons/9/96/Evaluating_Wikipedia_brochure_%28Wiki_Education_Foundation%29.pdf. Please update this page, including work log, every week, okay?

10/15- You're on the right track. When we met 10/14, I encouraged you to highlight the area of Mexico this is from and include photos and ingredient ideas (can be made with squid ink or with black beans) from friends living there. Remember that you have find this info in actual articles, even if they are in Spanish. I can help if you're stuck, as can our librarian Rachel.

My edits to Arroz Negro

I'm planning to improve my article with more information, some videos or images and also more recipes with black rice. I added the sentence that starts "There are more types..."

BEGIN ARTICLE:

Arroz negro Place of origin: Oaxaca, Mexico. Campeche, Mexico. Main ingredients: rice, black bean broth, onion, epazote, serrano, pepper and salt.

Arroz negro ("black rice") is a Mexican dish made with rice, in which its dark color comes from black bean broth. The dark broth is made by cooking black beans with onion and butter in sufficient water. Rice is fried with garlic, then the bean broth is added, as well as epazote, serrano pepper, and salt. The rice is simmered until tender.

In this video, you can see the whole process to cook the arroz negro, it contains all the ingredients needed and the preparation. [1]

There are more types of Black rice such as Indonesian black rice, Philippine balatinaw rice, and Thai jasmine black rice, the only difference is that these have natural color and the Arroz negro obtains this color from the black nean broth, like says above.

Origins

The traditional recipe comes from southern regions as Oaxaca and Campeche. And of course every family prepares it of a different way, but the main ingredients for the arroz negro are rice, black bean broth, onion, epazote, serrano, pepper and salt.

Related dishes

There are many other related dishes to the arroz negro. Some of them are the risotto nero (Venetia, Italy), octopus with black rice and shrimp, and some others.

See also

• List of Mexican dishes

References

https://www.youtube.com/watch?v=T2KvZ_wJmwg

• Peña Vásquez, Cuauhtémoc. (2010). ¡Mucho gusto! Gastronomía y turismo cultural en el Istmo de Tehuantepec. Educal. ISBN 6074554889.
• Del Castillo, María. (1966). Cocina mexicana. Ed. Olimpo.