Photography by Dylan + Jeni
Some say the soul of Mexico is in the soups of the streets and the markets. These recipes represent some of the best bowls to be found south of the border—be they streetwise, hearth-made, or fine dining variations. Whether classic comfort food or a modern take from one of the Latin culinary world’s leading chefs, there is a warming restorative here to suit any taste. From a creamy chilled avocado soup to a bright and sour Lime Soup, all the way to earthy, slow-cooked stews of tender beans and succulent meats, it’s time to say Olé to soup night!
For more on Mexico’s brothy wonders, see: Soup Country
For more authentic Mexican recipes, such as enchiladas, tacos, salsas, and desserts, see: 50 Authentic Mexican Recipes
Fava Bean Soup (Sopa de Habas)
This Mexican soup gets its flavor from an aromatic base of tomatoes, garlic, and onions—called a recado—that is puréed and fried before the beans go into the pot.
Pork in Red Chile Sauce (Asado de Bodas)
This sumptuous stew—often served at Mexican weddings (its name translates to Wedding Roast)—makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
Beef and Guajillo Chile Stew (Caldo de Res)
Infused with smoky guajillo chiles, this nourishing, slow-cooked stew can be made 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.
Sopa de Fideo (Mexican Noodle Soup)
The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.
Lime Soup (Sopa de Lima)
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smoky heat to this bright soup.
Mexican Beef Stew
On the Isthmus, it is still the custom to cook the meat from an entire cow overnight in jarros, which are large ceramic pots, in backyard ovens. The result of the long, slow-cooking process is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.