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jennifer rose

Nov 30, 2005, 8:02 AM

Post #1 of 6 (1691 views)

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Tortilla Soup y mas, Diana Kennedy speaks

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http://www.latimes.com/features/food/la-fo-tortillasoup30nov30,0,1748096,full.story

TigerTonio

Dec 1, 2005, 4:45 PM

Post #2 of 6 (1638 views)

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Re: [jennifer rose] Tortilla Soup y mas, Diana Kennedy speaks

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Thanks for the link. I´m definitely going to make Kennedy´s Sopa de bolitas de tortillas when I return to my home kitchen!

Lately, I´ve been obsessed with Tortilla Soup, trying it at the different restaurants I wander into. Tortilla Soup seems to come in so many variations that it´s hard to really know what´s authentic and what is not. While at a party last weekend near Yuria, Guanajuato, I asked some friends what the difference was between Sopa Tortilla and Sopa Tarasco. They said the difference was that the soup base in Tarasco included pureed beans. On Wednesday, I was in a class making ´Sopa Azteca´ Guanajuato (capital). I asked what made this one different and was told all the tortilla soups were basically the same except minor differences in the soup bases.

The best Tortilla Soup I´ve eaten thus far is the Sopa Tarasca at Hotel Virrey de Mendoza in Morelia. Totally yumilicious.

Anonimo

Dec 1, 2005, 8:13 PM

Post #3 of 6 (1620 views)

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Re: [Tio Toño] Tortilla Soup y mas, Diana Kennedy speaks

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So far, none of the Sopa Tarasca we've had here (Pátzcuaro) has had pureed beans in it. I much prefer it with the beans. It seems to me that the versions we are having recently are watery concoctions with some cheese, roaste chile pasills, and some crema. Is the Sopa Tarasca of old fame on a skid path to the Lake? I'll have more to say on this, after this weekend's Segundo Encuentro de Las Cocineras, etc...
All generalities are suspect, including this one.

Saludos,
Anonimo

esperanza

Dec 1, 2005, 8:59 PM

Post #4 of 6 (1614 views)

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Re: [Anonimo] Tortilla Soup y mas, Diana Kennedy speaks

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Ay Anónimo--Sopa Tarasca isn't an indigenous or particularly traditional soup (in the sense of old-as-the-hills and prepared by las mayoras), so I suspect that it will be in short supply at the Encuentro.

For the real story of Sopa Tarasca, go talk to Don Rafa at his eponymous restaurant in Pátzcuaro. His Sopa Tarasca is thickened not with beans, but with a roux.

Diana Kennedy published two versions, one thickened with bean purée and the other a caldo.

At Restaurante Izote in the DF, Patricia Quintana's version is thickened with frijol bayo.

I've made each version and prefer the bean-thickened one. And the chiles are anchos, and not roasted but fried.

http://www.mexicocooks.typepad.com

bcg

Dec 2, 2005, 7:06 PM

Post #5 of 6 (1585 views)

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Re: [jennifer rose] Tortilla Soup y mas, Diana Kennedy speaks

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I typed that web site in but nothing came up. I want a recipe for tortilla soup with a chicken broth base. BG

jennifer rose

Dec 2, 2005, 7:13 PM

Post #6 of 6 (1580 views)

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Re: [bcg] Tortilla Soup y mas, Diana Kennedy speaks

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http://www.mexconnected.com/mex_/recipes/puebla/kgsopesazteca.html