Welcome to another installment of Paulina Cocina! This time, we're going to talk about caldo tlalpeño , a delicious soup that's more than just a soup, it's a dish, because it has all the delicious and nutritious ingredients needed for a main course.
Colorful, flavorful, with just the right amount of spice, and plenty of punch—enough to give you energy! A typical Mexican recipe that, if you haven't had the chance to try, I'll give you all the details so you can make it at home.
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About Tlalpeño broth
Caldo tlalpeño is a warming, traditional Mexican soup . It's a very comforting and nutritious soup, ideal for warming the body on cold days. It comes in various versions, but it's basically a chicken broth with vegetables, usually served with avocado, cheese, and lemon.
The disputed broth of origin
There are different versions regarding the origin of this typical Mexican dish . One version, and perhaps the most compelling, attributes its birthplace to the Tlalpan , south of Mexico City. Tlalpan is a historic pre-Hispanic neighborhood, and its name comes from the Nahuatl word "Tlalpanco ," which means "place on solid ground .
A rich and varied cuisine developed in this neighborhood, combining local ingredients with the flavors and culinary techniques of the Spanish colonizers . Tlalpeño broth is representative of this combination of ingredients and has become an iconic recipe in Mexico City, enjoyed throughout most of the country.
However, there are also two places that claim to be the origin of Tlalpeño broth: Jalisco, specifically the town of Talpa de Allende, and the state of Veracruz.
Lots of color and flavor
Caldo tlalpeño is made with chicken broth , shredded chicken, chickpeas, carrots, and tomato. It also often includes onion, garlic, epazote, and chipotle peppers to add flavor and a touch of spice. The ingredients are cooked until tender and well-cooked, then served hot.
Caldo tlalpeño is a very nutritious dish thanks to its ingredients. It's a balanced dish that provides vitamins from the vegetables and proteins from the chicken. Some versions also include rice, which adds texture and consistency to the soup.
Where to taste it
Caldo tlalpeño can be found in a variety of places, from street food stalls to fine dining restaurants. Markets in Mexico City , especially the Tlalpan market, have stalls selling traditionally prepared caldo tlalpeño. It is also served in small restaurants and fondas in the area, where it is a popular and popular dish.
In recent years, with many classic recipes being revalued, caldo tlalpeño has also gained popularity in haute cuisine restaurants , where it is often given a more gourmet touch. In these places, the broth is made with high-quality ingredients and served in a more sophisticated presentation.
Furthermore, with the popularity that Mexican food has around the world, caldo tlalpeño can also be enjoyed in some Mexican restaurants in the United States and other countries in Latin America and Europe .
Another traditional Mexican soup that may interest you is tortilla soup , also called Torta Azteca.
The best time to eat caldo tlalpeño
In Mexico, caldo tlalpeño can be consumed year-round , but it's most commonly eaten during the winter, as it's ideal for warming the body, filling, and especially comforting. It can be served as a main course or as an appetizer for a more formal dinner.
What other ingredients can Tlalpeño broth contain?
- Green beans
- Pumpkin
- Squash
- Corn on the cob
- Zucchini
- Prickly pear
- Peas
- Dad
- Rice
- Cilantro
- Parsnip
Original Tlalpeño Chicken Broth Recipe
- Yields: 4 portions
- Preparation time: 1 hour
Ingredients
- 2 skinless chicken breasts
- 1 1/2 liters of water
- 1 cup of cooked chickpeas
- 1/2 chopped onion
- 2 chopped garlic cloves
- 2 chipotle peppers
- 2 tomatoes, cut without skin
- 2 branches of epazote (paico)
- 2 diced carrots
- Olive oil
- Salt to taste
- Avocado, fresh cheese and lemon to serve
How to make original Tlalpeño broth
- Cook the chicken breasts in a saucepan of water for 20 minutes, or until tender. Remove and shred the chicken into strips. Set aside. Use the broth left over from cooking the chicken to make the soup.
- In a pan, sauté the onion and garlic in olive oil until lightly browned.
- Add the chiles, tomatoes, and epazote sprigs and cook for a few minutes. At this stage, you can blend or mix the mixture for a more uniform consistency, or leave it as is.
- Add the mixture to the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Add the cooked chickpeas, diced carrots, and chicken strips to the pot. Bring to a boil and then reduce heat. Cook for about 10 minutes until the carrots are tender.
- Serve hot accompanied with diced avocado, fresh cheese and a few lemon slices.