All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or as the base for morisqueta, Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán. Morisqueta is essentially a taco in rice form: rice topped with a saucy pork, beef, or seafood guisado, beans, raw cabbage for texture, and some crema to pull it all together. Bone-in beef short ribs are essential for maximum flavor and texture in the dish—ask the butcher to cut the flanken through the bone into smaller pieces.
The 31 Most Popular Recipes of 2021, According to Food & Wine Readers - Food & Wine
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