Arroz rojo mexicano
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
National Mexico
II
Description
Classic Mexican red rice — long-grain toasted in oil, then cooked in blended tomato-onion-garlic sauce with chicken stock. Every Mexican home has its version; technique is universal.
III
The Thread
—Spanish arroz a la cubana
—Dominican moro de habichuelas
—Puerto Rican arroz con gandules
IV
Flavour Context
Mild tomato, garlic, onion, lightly nutty from toasting, fluffy and separate grains
Pillars V — VII
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