Chef Lupita
Caldillo de Machaca Sonorense
Sonora's desert-ranch broth, built on sun-cured machaca toasted in lard, fresh tomato, fire-roasted chile Anaheim, and potato. Eaten with thin flour tortillas the size of a forearm.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
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Recipes
Chef Isabel
Caldillo de Perro Gaditano
Caldillo de perro is from the Bay of Cadiz: hake or whiting in a clear garlic and onion broth, finished with sour orange so the fish stays clean and bright.
Chef Isabel
Caldillo de Pintarroja Malagueño
Caldillo de Pintarroja is Málaga's sailor soup: small dogfish, potato, tomato, and a fried bread and almond majao that turns a modest broth into proper cocina de cuchara.
Chef Lupita
Caldo de Camarón con Chepil
A Lenten caldo from Oaxaca's Valles Centrales built on dried shrimp and chile costeño, thickened with a whisper of masa, and finished with chepil leaves that taste like nothing outside that state.
Chef Lupita
Caldo de Camarón Seco Sinaloense
Sinaloa's smoky shrimp broth, built on toasted camarón seco, charred tomato, and a guajillo-pasilla salsa fried in lard, finished with potato, carrot, and a hard squeeze of lime at the table.
Chef Lupita
Caldo de Chaca Colimense
Colima's river prawn soup from the warm valleys and coastal foothills, with chacales simmered in guajillo, jitomate, garlic, oregano, and a shell broth that tastes like the river it came from.
Chef Lupita
Caldo de Cuatete Sinaloense
Sinaloa's river-catfish broth, built on charred tomato fried in lard, simmered with chayote, papas, and the bone-in steaks of cuatete, then finished with crushed chiltepín at the table.
Chef Lupita
Caldo de Guías
The Valles Centrales milpa soup, built from squash vines, fresh corn, calabacitas, and squash blossoms, with chochoyote dumplings and the perfume of chepil and hierba santa. A rainy-season pot that costs almost nothing and feeds the whole family.
Chef Lupita
Caldo de Mariscos Campechano
Campeche's chunky seafood chowder from the Gulf coast, built on toasted shrimp shells, charred tomato, recado rojo, and epazote, served family-style from a clay cazuela with lima agria and warm tortillas.
Chef Lupita
Caldo de Mariscos del Pacífico Oaxaqueño
Oaxaca's Pacific coast seafood caldo, built on toasted chile costeño and guajillo with charred tomato and garlic, loaded with shrimp, octopus, huachinango, and clams. Fishing-town food that feeds the whole table.
Chef Lupita
Caldo de Mariscos Jarocho
Veracruz's Gulf coast caldo, built from fish bones, shrimp shells, jaiba, tomato, chile guajillo, chile ancho, and epazote, the kind of pot that belongs to Lent, family tables, and port kitchens.
Chef Isabel
Caldo de Millo Canario
Caldo de Millo is the Canary Islands' clear corn-cob broth: piñas de millo, papas, calabaza, and cilantro simmered gently until the cobs sweeten the water and the bowl stays light.
Chef Lupita
Caldo de Oso Pénjamense (Pénjamo Catfish Broth)
Guanajuato's Pénjamo caldo from the Lerma corridor, a tomato-red catfish broth enriched with butter and chile ancho, served from a clay cazuela with lime, cilantro, and warm corn tortillas.
Chef Isabel
Caldo de Papas Canario
Caldo de Papas Canario is the Canary Islands' plain potato broth with garlic, onion, tomato, green pepper, plenty of cilantro, and an egg poached right at the end.
Chef Lupita
Caldo de Pescado Blanco de Pátzcuaro
Michoacán's lake-basin caldo, built with delicate pescado blanco, roasted tomato, epazote, and a whole chile perón, gives you Pátzcuaro's clean freshwater cooking in under an hour.
Chef Isabel
Caldo de Pescado Canario
Caldo de Pescado Canario is the Canary Islands' clean fish broth: fresh white fish, papas, a small sofrito, saffron, and the old island habit of finishing the bowl with mojo verde and gofio.
Chef Lupita
Caldo de Pescado Costeño de Cuajinicuilapa
Guerrero's Costa Chica fisherman's caldo, built with whole local fish, chile costeño, yuca, plantain, hoja santa, epazote, and chochoyotes, the Pacific pot Cuajinicuilapa recognizes before anyone explains it.
Chef Lupita
Caldo de Pescado Yucateco
Yucatán's bright, citrus-driven fish soup, built on a fast fish broth, charred tomato, recado rojo bloomed in lard, and the perfume of a whole unbroken habanero floating in the pot.
Chef Lupita
Caldo de Pescuezo de Guajolote Hidalguense
Hidalgo's ceremonial wedding broth from the Altiplano: turkey necks slow-simmered with fresh poleo, finished with rice and a fried base of toasted guajillo and ancho. The caldo that anchors a Hidalguense celebration.
Chef Lupita
Caldo de Piedra (Chinantec Stone Soup)
Northern Oaxaca's oldest cooking technique: raw fish, shrimp, tomato, chile de agua, and epazote brought to a boil in a gourd bowl by white-hot river stones pulled straight from the fire.
Chef Lupita
Caldo de Pollo P'urhépecha con Nurite
Michoacán's Meseta P'urhépecha caldo, clean chicken broth scented with fresh nurite, seasonal vegetables, and chile perón, a midday pot taught by cocineras tradicionales, not restaurant chefs.
Chef Lupita
Caldo de Queso Sonorense
Sonora's weeknight comfort soup, cubed papas and roasted chile Anaheim simmered in a milky tomato broth and finished with queso fresco that softens but holds its shape.
Chef Lupita
Caldo de Res con Plátano de la Costa Chica Guerrerense
Guerrero's Costa Chica working-day caldo, beef shank simmered until tender with chile costeño, guajillo, yuca, ripe plátano macho, hoja santa, epazote, and masa chochoyotes.
Chef Lupita
Caldo de Res Oaxaqueño con Hierba Santa
Oaxaca's bone-in beef shank simmered slow with corn, chayote, and cabbage, perfumed with hierba santa in the last minutes, served alongside a salsa of chile costeño toasted on the comal.
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