Soups – My Slice of Mexico

Pozole Verde – Green Hominy Soup

September 4, 2019September 26, 2019by Irene14 Comments

There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more

Vegetable Soup – Caldo de Verduras

May 27, 2019June 4, 2019by Irene18 Comments

Any and as many vegetables may be used in this soup, but the one that must always be included is cabbage, cut into wedges, not chopped, so it remains slightly crisp, but still cooked enough to infuse its delicious sweetness and flavour into the broth … click on title for more

featured, History and Regional Cuisine, Soups

Sopa Tarasca – A Flavourful Ambassador for Mexican Cuisine

March 16, 2019April 14, 2019by Irene24 Comments

This soup amalgamates several truly Mexican ingredients (corn, beans, tomatoes and peppers) while adding the richness of herbs and dairy products, brought from Spain during colonial times … click on title for more

main course, Mexican Cuisine, Soups

Meatballs in Broth with vegetables

February 21, 2019April 14, 2019by Irene20 Comments

When albóndigas (Spanish meatballs) were brought to Mexico, they did not become wan, but acquired a rich local flavour, served in a tomato-based broth (caldillo) and often seasoned with fresh or dry peppers (such as jalapeño or chipotle), or cooked with vegetables, as in this recipe … click on title for more

Mexican Cuisine, Soups

Leek and Potato Soup – A Clear Example of Mexican Cuisine

January 15, 2019January 15, 2019by Irene8 Comments

Leek and potato soup is often regarded as a thick and smooth soup, sometimes with the addition of cream. In Mexico, the traditional recipe is chunky and in a clear broth … click on image for more

Regional Cuisine, Soups

Puchero Tabasqueño – So Many Ingredients, So Little Time

December 10, 2018December 14, 2018by Irene24 Comments

December always seems to be a very busy month, with lots of special cooking, planning and counting down to holidays and the end of the year; for those hectic days, a simple soup - hearty enough to be a complete meal - is always welcome … Click on image for more

History, main course, Soups

Mole de Olla – A Revolutionary Dish

November 20, 2018December 17, 2018by Irene17 Comments

November 20, 1910 marked the onset of the Mexican Revolution War. During the cruel battles, many women joined the ranks, carrying a pot and cooking whatever they could find. Because of these conditions, any one-pot preparation, or “de la olla”, became a favoured staple on the menu … Click on image for more

History and Regional Cuisine, Soups

Tlalpan Style Soup – A Crowd Pleaser

October 13, 2018October 19, 2018by Irene27 Comments

This is my version of Caldo Tlalpeño (Tlalpan Style Soup), a traditional recipe from Tlalpan, originally a small town which has become a borough of Mexico’s capital city. This is one of those wonderful concoctions that allow a lot of variation without losing a bit of flavour or authenticity … Click on image for more

History and Regional Cuisine, Soups

Pozole – Hominy Soup

September 27, 2018October 6, 2018by Irene18 Comments

Pozole is a true Mexican dish, with hominy corn being its main ingredient. There are many variations of pozole in different states around the country … Click on image for more

Mexican Culture, Soups

Menudo – A Hearty Soup before the Parade!

September 16, 2018October 6, 2018by Irene16 Comments

This soup is good enough "para levantar muertos" (“to raise the dead”), as they say, and certainly provides enough electrolytes and hydration to continue the celebration of Mexican Independence Day … Click on image for more