From Rice UAE, let us dream our way into Mexico. The Spaniards brought rice to Mexico through the port of Veracruz, an area where the warm, moist climate would prove to be ideal for its cultivation, in the 1520s, a century before slave ships from Madagascar would introduce rice to the Carolinas.
Spanish ingredients were successfully combined with those of the New World to create modern Mexican cuisine, an important part of which is rice.
Arroz a la tumbada, combining rice with seafood, became a signature dish of Veracruz and surrounding Gulf coast states, while in Michoacan, Morisqueta con Chorizo became a typical regional dish.
Mexico’s rainy season makes two yearly crops possible in the South Eastern State of Campeche, which borders on Veracruz, where rice is a summer crop. These two states account for over half of the rice produced in Mexico in recent years, yielding an average of 3.5 to 5.5 tons per hectare.
Mexico also imports 60% of its rice consumption, mostly from the United States of America.
Now luv rice recipes with Morelos rice and Sinoloa rice…yummy…follow me for more exciting findings on rice and write to me your cultural experience in rice – never mind which country – write to pr@idealideaevents.com
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