AdventureZ In Mexico 2010-2022: Mexican Soups

Monday, February 21, 2011

Mexican Soups

http://www.google.ca/images?hl=en&xhr=t&q=mexican+soups&cp=13&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=1366&bih=549

Hungry? Here's something fun to do click this link and shows all sorts of different Mexican soups. Mmmmm makes me hungry.

http://en.wikipedia.org/wiki/Category:Mexican_soups

Caldo de pollo is a common Latin-American soup that consists of chicken and vegetables.
What makes this soup different from many other versions of chicken soup is that Caldo de pollo uses whole chicken pieces instead of chopped or shredded chicken. Other differences are that the vegetables are usually of a heartier cut. Potato halves, not cubes, are used, and whole leaves of cabbage are added.

A typical recipe for Caldo De Pollo will include the following: water, chicken pieces (drumsticks, breasts, thighs), sliced carrots, sliced celery, potato halves, corn on the cob, diced tomato, sliced onion, minced cilantro, cabbage, and garlic. While it is common to eat Caldo De Pollo plain, most add lemon juice or hot sauce. Some recipes call for cubed avocado added just before eating. Caldo De Pollo can also be served with hot corn tortillas. In Mexico it is also common to add steamed or boiled rice in the same bowl while serving, specially at fondas. In the rest of latin American countries is called sopa de pollo and not caldo which means only broth. Read more here. http://en.wikipedia.org/wiki/Caldo_de_pollo

Caldo de siete mares (in English, "seven seas soup"), also known as caldo de mariscos ("seafood soup") is a Mexican version of fish stew,^[1] popular in coastal regions in Mexico.^[2] It is typically made with chicken, tomato, fish, or seafood broth with local fresh seafood ingredients and, like other Mexican soups, cooked quickly in a thin broth.^{[2] Read More Here}^{http://en.wikipedia.org/wiki/Caldo_de_siete_mares}

^{The burnished Caldo de 7 Mares—“soup of the 7 seas”—comes to the table, bristling with antennas, spiky fins and claws. Plump langostinos crowd the peppery red-gold broth alongside small shrimp, succulent crab claws, mussels in the shell, and a meaty tilapia head. The fish and shellfish are sweet and fresh, the sopa de mariscos is briny, spiked with tomato and a touch of hot chile. No aioli, of course, but who cares when you’re eating an authentically delicious seafood soup that’s come almost a thousand miles from home? http://www.spicelines.com/2007/08/local_flavors_at_taqueria_lope.htm}

This gorgeous photo is from Spice Lines, check them out!!

Menudo is usually eaten with tortillas or other breads, such as bolillo. It is often chilled and reheated, which causes a more concentrated flavor. The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from US and Canadian beef producers. http://en.wikipedia.org/wiki/Menudo_%28soup%29http://en.wikipedia.org/wiki/Menudo_%28soup%29

The soup menudo is a traditional Mexican dish, made with beef stomach in a clear broth or with a red chili base (this variation is called menudo colorado). Usually, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. Boiled tripe has a tough chewy texture very similar to calamari, but with a completely unique flavor and smell.

Pozole (Nahuatl: potzolli, which means "foamy"; variant spellings: pozsole, pozolé, pozolli, posole)^[1]^[2] is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 CE. It is made from nixtamalized cacahuazintle corn,^[1] with meat, usually pork, chicken, turkey, pork rinds, chili pepper, and other seasonings and garnish.^[3] Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest.

Here's a cool video of people in Chicago serving Mexican Food. How to eat Pozole!

Zucchini Soup Recipe
The Zucchini Soup is a classic Mexican soup. It is a combination of wonderful ingredients like zucchini , onion. A healthy appetizer, the soup is truly refreshing. Enjoy a wonderful culinary adventure that is sure to have a delicious ending.
http://www.ifood.tv/recipe/zucchini_soup_0

Zucchini Soup

submitted by John04 at ifood.tv

^{Avocado Soup}
^{http://www.globalgourmet.com/destinations/mexico/avocsoup.html}

Avocado Soup (Sopa de Aguacate)

3 ripe avocados, peeled

1/4 cup cream
3 cups chicken stock
1 tablespoon dry sherry
Salt
White pepper
In a blender, purée avocado with cream and 1 cup of broth; set aside. In a saucepan, bring the remaining 2 cups of stock to a boil. Remove from the heat and stir in the puréed avocados. Season the soup with sherry, salt and pepper to taste.

^{http://en.wikibooks.org/wiki/Cookbook:Tortilla_Soup}

What Are Some Mexican Soups -Best Easy Mexican Recipes.com http://besteasymexicanrecipes.com

Tortilla soup is a usually reddish to orange colored soup with a spicy and rich flavor. Tortilla soup tastes as if it lacks something at first, but the tortilla chips, although slightly broken, make a good complement to the texture and substance of the soup. As for the avocado, it does not contribute as much flavor, since it is masked by the other ingredients. The cheese adds a delicious and distinct flavor and makes little gooey chunks as it melts slowly on the soup. With these ingredients together, they can complement each other very well. You can add the lime, but sometimes the difference it unnoticeable.

Tortilla soup recipes are quite simple to follow, and people tend to mix and match the ingredients according to their own tastes. Tortilla soups are like enchilada soups with tortilla chips and bits of chicken. Tortilla soup recipes require a short amount of time to prepare, and they are good for people who love the spicy parts of life. Whether or not you wish to add a bit of chili to it is entirely up to you. Make sure to try it on a cold morning, which is when its true flavor is appreciated. Here is an example of a tortilla soup recipe that you can make and enjoy to serve to your family and friends:

Ingredients:

• 6 dried out corn tortillas (preferably 6 inches)
• 1 chopped small onion
• 1 can of undrained diced tomatoes
• 1 ripe avocado
• ¼ cup grapeseed or peanut oil
• 2 finely chopped cloves of garlic
• 1/2 cup shredded Monterey Jack cheese
• ½ teaspoon coarse salt
• Chopped fresh cilantro
• 1 seeded medium Anaheim, Poblano or Jalapeño chili, (remove veins and chop)
• 4 cups chicken broth
• 1 ½ cups of shredded cooked chicken

Tortilla Mexican Soup