Aztec Soup
Serves 12
Ingredients:
2 cloves of finely chopped garlic
2 cups of chopped onion
4 cups of chopped tomato (pera or roma)
4 tsp. margarine
1 cup of your favorite t...
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About Leftover Beans
Leftovers are a saving grace in my house. I don't usually have a lot of time during the week to cook so I take advantage of my weekends to prepare large amounts of certain thingslike beans, tortillas a...
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Pork and Hominy Stew: Pozole
Serves 10
A traditional dish served for comida or supper at large family gatherings.
Ingredients:
1 kilo of hominy (large kernel white corn available in Mexican markets or canned in y...
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Cream of Carrot: Crema de Zanahoria
Serves 4
The addition of poblano peppers to this seemingly simple soup turns it into a masterpiece.
Ingredients:
1/2 kilo of carrots, washed, peeled and chopped
1/2 onion, cut in thin...
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Michoacán-Style Tortilla Soup: Sopa Tarasca
This version of tortilla soup is similar to central Mexico's Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls.
read moreBlack Bean Soup with Orange Zest: Sopa de Invierno
I call this "winter soup" because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. Here in the mountains of Central Mexic...
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Chicken Soup with Mint: Caldo de Pollo con Hierbabuena
While hierbabuena is primarily used for tea, it is perfectly delicious in chicken soup. The first time I tried it this way I was very skeptical indeed. A friend who grew up here in Puebla ran out to ...
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Spanish Style Beef and Vegetable Stew: Chambarete Español
Although classified under "soups," this is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, which is also m...
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Cream of Cilantro Soup: Crema de Cilantro
Ingredients
1 pound calabaza (pattypan or zucchini) stems removed, cubed
1 large potato, peeled and cubed
8 cups chicken stock
2 large leeks, chopped, including 1 inch green (Substitute 3-4 lar...
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Poblano Corn Chowder: Crema Poblana
This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus.
Ingr...
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Chicken and Almond Soup: Sopa de Pollo y Almendras
This soup can't be beat for a combination of ease and elegance, especially if you make the chicken stock ahead of time. Making stock is easy, since it cooks while you do other things, and it imparts a ...
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Garlic and egg drop soup: Sopa de ajo
This fragrant soup is frequently served in Central Mexico, particularly in Puebla. Made with homemade broth, it is both a comfort food and a home remedy for colds.
Ingredients
1 head garlic...
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Garbanzo soup with saffron: Garbanzos en amarillo
Garbanzos en amarillo, with chickpeas, orange sweet potatoes and saffron, is evocative of the hearty peasant dishes of central Spain. It is a traditional food for the Día de La Santa Cruz, celebrated throughout Mexico, and with particular fervor in Queretaro, on May 3.
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Squash vine soup with corn dumplings: Sopa de guias con chochoyones
In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the corn dough for the dumplings.
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