Red Rice with Fried Plantain (Veracruz Style)

History & Origin

The combination of red rice with fried plantain is one of the most beloved and representative pairings of Gulf of Mexico cookery, particularly from Veracruz, Tabasco and Campeche. This union between flavoursome red-tinged rice and sweet, caramelised fried plantain is one of those combinations that seem improbable yet turn out to be extraordinary. Plantain arrived in Mexico from Africa via the Spanish during the conquest. It adapted perfectly to the tropical climate of the Gulf and Pacific coasts, where it became a fundamental ingredient in local gastronomy. African enslaved people who worked on Veracruz plantations brought culinary traditions that included fried plantain, which over time fused with Mexican-style rice. In Veracruz, rice with fried plantain is the universal accompaniment for almost everything: huachinango a la veracruzana, garlic prawns, grilled meats, beans and any stew prepared in the region. The sweetness of the plantain perfectly balances the acidity of the tomato in the rice and the heat of the salsas. The key lies in choosing the right plantain: it must be a ripe plantain with a black or very spotted skin, which guarantees natural sweetness and softness when fried. A green plantain will be hard and flavourless; one too ripe will disintegrate. The exact point of ripeness is the art of this seemingly simple preparation.