📍 Tlacotalpan

Arroz a la Tumbada

Name: Arroz a la Tumbada
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.5 cups rice; 300 g shrimp; 300 g fish, in pieces; 200 g already cooked octopus, cut into pieces; 3 tomatoes, onion, and garlic; 1.5 liters hot fish stock, 2 epazote sprigs and salt; 2 tablespoons oil

· Lunch

A soupy tomato rice perfumed with epazote and loaded with seafood and fish from the Veracruz Sotavento.

Editorial content by WorldBites · 2026-09-11 · Contact

⏱ 60 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Gluten-free🌱 Dairy-free

Preparation: 25 min
Cooking: 35 min
Waiting and resting: 0 min

History

A traditional dish of the Veracruz Sotavento, a region that includes Tlacotalpan and Alvarado. It is cooked in a single pot with the fresh catch of the day, and its soupy consistency distinguishes it from a dry rice.

Ingredients

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Preparation

1
Sauté the rice in oil until it becomes translucent.
2
Add the blended tomato, onion, and garlic.
3
Pour in plenty of fish broth so it stays soupy.
4
Add fish when the rice needs about 8 more minutes; add shrimp and already cooked octopus toward the end. Fish must reach 63 °C and shrimp must be opaque.
5
Add epazote and adjust the salt.
6
Cook until the rice is tender but still soupy and serve immediately.