Recipe Archive
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1296 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Lupita
Oaxaca's Sierra Mixe in a bowl: starchy fava beans simmered until they fall apart, then struck with a spoonful of chintextle, the smoked chile pasilla oaxaqueño paste that turns a humble pot of beans into something that won't leave your memory alone.
Chef Lupita
Puebla's conventual vigilia soup, built from dried habas cooked until they collapse, strained smooth, sharpened with garlic and epazote, and served quietly in Talavera with fried bread.
Chef Lupita
Tlaxcala's yellow fava bean soup, slow-cooked until the habas collapse into a golden caldo, lifted with tomate, cilantro, and dried hierbabuena. The Lenten pot of the central highlands.
Chef Lupita
Tlaxcala and Morelos foragers pull wild hongos from the pine forests when the rains come. Seared in lard with guajillo strips and finished with epazote, loosened with a real chicken caldo.
Chef Lupita
Yucatán's signature soup: turkey broth scented with charred onion, allspice, and chile xkatik, finished with the juice of lima agria and topped with crisp fried tortilla strips.
Chef Lupita
A Mexico City cantina classic from Magdalena Atlitic, beef marrow bones simmered in a smoky chipotle-tomato broth with nopales and epazote. The chilanga levanta-muertos.
Chef Lupita
Tlaxcala's cornfield in a clay bowl: tender elote, calabacita, wild hongos, and flor de calabaza in a clean caldo perfumed with epazote. A soup built from everything the milpa gave that morning.
Chef Lupita
Queretaro's semi-desert soup of nopales and habas, built with chile guajillo, epazote, xoconostle, and the patient thrift of Otomi kitchens in Toliman and the Sierra Gorda.
Chef Lupita
Chiapas highland bread soup from San Cristóbal, built with day-old pan francés, ripe plátano macho, raisins, egg, canela, and a chicken broth that tastes of the colonial market.
Chef Isabel
Sopa de peix is Mallorcan spoon food: a clean rockfish broth, a slow tomato sofrito, saffron and pine nuts pounded into a picada, and bread scalded in the bowl.
Chef Margarida
The fish soup of Portuguese coastal kitchens, where the morning catch meets the slow refogado and stale bread waits in the bowl to drink every drop of that golden broth.
Chef Isabel
Sopa de pescado a la Donostiarra belongs to San Sebastián: a deep fish stock, slow vegetables, dense sopako bread, and the shellfish added only at the end.
Chef Isabel
Cantabria's fish soup turns cheap heads, bones, cabracho, tomato, and bread into a deep coastal broth. Keep the stock gentle, then let the sofrito give it sweetness.
Chef Margarida
The lamb trotter soup of Alentejo, where nothing was wasted and everything was transformed. Collagen-rich broth, sharp with garlic and coentros, bread to drink it all in. Offal cooking at its finest.
Chef Isabel
Sopa de picadillo is Andalucía's clear puchero-broth soup, finished with fine fideos, chopped egg, jamón, chicken, and mint. The whole dish depends on a patient, clean caldo.
Chef Lupita
Costa Chica Oaxaca's black-shell tichinda soup from Chacahua, a green broth of epazote, hoja santa, chile costeño, yuca, plátano macho, and masa chochoyotes, built for the table after a dawn mangrove pull.
Chef Margarida
Alentejo's answer to summer abundance, when tomatoes are so ripe they nearly burst and the only sensible thing is to make soup. Eggs poached in the broth, bread waiting at the bottom. Peasant genius.
Chef Lupita
Guanajuato's Bajío tortilla soup is a pasilla-guajillo broth fried in manteca de cerdo, stacked with crisp corn strips, queso ranchero, crema from the dairy hacienda, aguacate criollo, and thin pasilla ribbons.
Chef Lupita
A cold avocado soup from Oaxaca's Valles Centrales, blended smooth with chilled chicken broth and fresh lime, finished at the table with sal de gusano and a splash of mezcal espadín. The smoke arrives at the moment of eating.
Chef Isabel
Sopa marinera Asturiana is a northern Christmas soup of shellfish, fish broth, stale bread, saffron, and pimentón, thick enough to coat the spoon but still tasting clean of the sea.
Chef Lupita
Querétaro's mild tortilla soup from the Bajío, built with chicken broth, chile guajillo, fried corn strips, criollo avocado, queso ranchero, and thick crema from the old dairy haciendas.
Chef Lupita
Michoacan's Lake Patzcuaro soup, built from frijol pinto, roasted jitomate, chile pasilla, and lard-fried tortilla strips, finished with crema and queso fresco in the clay bowls of the Meseta.
Chef Lupita
Michoacán's lake-country bean soup from Pátzcuaro, built from pinto beans, roasted tomato, chile pasilla, and tortillas fried crisp enough to stand up to the bowl.
Chef Lupita
Mexicali's cocina chicalense wonton soup, pork-filled wontons in a clear chicken broth with bok choy and green onion, finished at the table with chile oil de arbol and a hard squeeze of lime.
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