Chef Lupita
Caldo de Shuti Zoque de Chiapas
Chiapas' Zoque river broth of shuti, chile de Simojovel, chile amashito, momo, chipilin, and masa, a spring pot that tastes of mountain streams and the women who clean every shell by hand.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Caldo de Siete Mares Mazatleco
Mazatlan's seven seas soup. Shrimp, octopus, fish, clams, crab, scallops, and squid in a guajillo-tomato caldo finished with epazote, served with lime, salsa huichol, and saltines on the side.
Chef Lupita
Caldo de Terekuas de la Meseta P'urhépecha
Michoacán's Meseta P'urhépecha rainy-season caldo, built with foraged terekuas, chile perón verde, garlic, epazote, and a clean forest broth that tastes like the pine floor after the first storms.
Chef Lupita
Caldo de Tichinda de Chacahua
A thick, masa-bodied chowder of tiny mangrove mussels, chile costeño, and pitiona herb from the Afro-Mexican lagoon communities of Chacahua on Oaxaca's Costa Chica, cooked the way the women who harvest the tichindas have always cooked it.
Chef Lupita
Caldo de Xoconostle Hidalguense
Hidalgo's slow-simmered chambarete broth with garbanzo, root vegetables, and the sour prickly pear that gives this caldo its name. An Altiplano levanta-muertos that cuts through cold and hangover with equal authority.
Chef Isabel
Caldo Gallego
Caldo Gallego is Galicia in a bowl: bitter grelos, creamy white beans, potato, and a small knob of unto giving depth without turning the broth heavy.
Chef Lupita
Caldo Largo de Alvarado
Veracruz's Sotavento broth from Alvarado, clear and direct, whole fish simmered with tomato, chile jalapeño, epazote, cilantro, and lime until the sea and river taste like themselves.
Chef Lupita
Costa Chica Fish Stew (Caldo Largo de Pescado)
Guerrero's Costa Chica caldo largo is a clean red pot of snapper, shrimp, toasted chile guajillo, tomato, and epazote, served with morisqueta rice because the coast knows how to eat.
Chef Lupita
Caldo Largo Sinaloense
Mazatlan's dual-stock fishermen's caldo, built on shrimp shells and marlin bones, loaded with manta ray, dried pufferfish, and sea snail, finished with chiltepin and torn cilantro.
Chef Lupita
Caldo Michi de Pátzcuaro
Michoacán's Pátzcuaro fish broth, built with pescado blanco or charal, jitomate, chile perón verde, cilantro, and nurite, a ribereño Cuaresma pot that belongs to the lake, not to Chapala.
Chef Lupita
Caldo Michi de Yuriria
Guanajuato's lake-country caldo michi, built from bagre, jitomate, chile guajillo, xoconostle, and market vegetables from the Lerma basin, served the way Yuriria families know it.
Chef Lupita
Caldo de Pescado Blanco de Pátzcuaro (Kurucha Urapiti)
Michoacán's Lake Pátzcuaro fish broth, made with legal pescado blanco, chile perón, tomato, manteca, and nurite, is a clear fiesta caldo that proves quiet Mexican cooking can still command the table.
Chef Lupita
Caldo Tlalpeño Capitalino
Born in Tlalpan in the south of Ciudad de México, a chicken caldo built on a chipotle-bloomed broth with garbanzo, zanahoria, and epazote, finished with avocado, queso fresco, and a hard squeeze of lime.
Chef Margarida
Caldo Verde
The soup that unites Portugal, from Minho in the north to Lisbon's June festivals. Just potatoes and couve sliced thin as breath, a ring of chouriço floating like a promise, proof that poverty breeds genius in the kitchen.
Chef Lupita
Caldo Xóchitl
Ciudad de México's quiet wedding caldo: a clear chicken broth strewn with flor de calabaza, garbanzo, and rice, finished with aguacate and lime at the table.
Chef Ally
California Seafood Chowder with Fresh Herbs
A bowlful of Pacific abundance where the sea speaks clearly through fennel, fresh herbs, and a restrained splash of cream, letting clams, mussels, and firm white fish taste of what they are.
Chef Graziella
Canederli in Brodo
Bread dumplings from the Italian Alps, where Austrian tradition meets Italian restraint. Stale bread, smoked speck, and mountain herbs, poached in clear beef broth.
Chef Margarida
Canja de Galinha
The soup that heals everything, from broken hearts to winter colds. Golden broth, falling-apart chicken, rice that drinks the goodness, and fresh mint because this is how Portuguese grandmothers have always done it.
Chef Juliana
Canjiquinha com Costelinha
You don't need a secret hand for this pot. Brown the ribs, soften the corn, build the refogado, and let the caldo thicken itself like comida de verdade does.
Chef Isabel
Caparrones Riojanos
Caparrones Riojanos are La Rioja's red bean stew from Anguiano: small caparrón beans, pork rib, chorizo, and morcilla cooked low until the broth turns thick and red.
Chef Juliana
Capeletti em Brodo
You think tiny handmade pasta is not for you. Wrong. Make a good broth, fold one little capeletti at a time, and you have Serra Gaucha comfort in a bowl.
Chef Lupita
Capón Guanajuatense con Xoconostle
Guanajuato's capón is a guajillo-red chicken broth sharpened with xoconostle, finished with cilantro and a careful touch of chilcuague, the kind of Bajío stew that wakes up the table without shouting.
Chef Graziella
Cappelletti in Brodo
The Christmas soup of Romagna, where delicate cheese-filled pasta floats in amber capon broth. Smaller than their Bolognese cousins, these little hats require patience and reward it generously.
Chef Isabel
Caricos Montañeses
Caricos Montañeses belong to Cantabria: small red beans from the Cabuérniga valleys, stewed low and steady with pimentón and cumin until the broth turns creamy.
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