Soups & Stews
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.
Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream.
Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico.
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled, like a vichyssoise, but it's also served hot, especially in the cooler months.
Delicately spiced, tangy escabeche, a preparation typical of the Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán's sour oranges, which are difficult to get here.
The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado.
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.
This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
Zucchini or other summer squash may be substituted for pattypan squash.
One of the ingredients in this soup is Chayote, a subtly flavored, pale green fruit, and is available in Hispanic or Caribbean markets and specialty produce stores.
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
Squash blossoms impart a delicate flavor and color to this delicious soup.
Inspired by Mexico's robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.
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