Soups – My Slice of Mexico

Mexican Culture, Regional Cuisine, Soups

Elopozole – Puebla Style Corn Soup

September 23, 2020September 25, 2020by Irene5 Comments

In past years, during the month of September, I have shared recipes for white and green pozole. To complete the theme of pozoles featuring Mexico's national colours, this time I wanted to share a recipe for a red pozole. The best known is probably Pozole Rojo from the state of Jalisco but, since my last post was centred around Puebla, I decided to make Elopozole, a recipe from that state. This soup also features a red broth, but with an extraneous turn from classic pozoles because it calls for fresh corn (elote) instead of hominy ... click on title for more

Mexican Cuisine, Soups

A Quick Menu, First Course – Bean Soup

March 27, 2020April 3, 2020by Irene22 Comments

In my previous post, I talked about a quick menu at a restaurant in Mexico, consisting of a bowl of comforting bean soup, and a BBQ sandwich, and how it would be easy to adapt and reproduce at home, with non-perishable ingredients and pantry staples. In this post, I am sharing my recipe for the first course … click on title for more

Regional Cuisine, Soups

Cream of Lentil (Vegan)

March 3, 2020March 11, 2020by Irene18 Comments

The inspiration for this recipe was the use of Worcestershire sauce as a seasoning. In the original recipe from the Mexican state of Zacatecas, cream and chopped ham are also on the ingredient list but, since I wanted to highlight the vegetarian Worcestershire sauce from my last post, I omitted them, to transform the dish into a fully vegan-approved soup … click on title for more

Regional Cuisine, Soups

Pozole Verde – Green Hominy Soup

September 4, 2019September 4, 2020by Irene16 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

Mexican Cuisine, Soups

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