JLK Posted May 17, 2008 Share Posted May 17, 2008 I am a huge fan of Oyamel's Caldo Tlalpeño. As I sit here, still hungry after a fun, but small, meal at CoCo Sala, it's this soup that I crave, so much so that I may have to rush over to Oyamel for brunch tomorrow. But I'd also like to try making this tasty soup. I googled it and found various recipes, none sounding exactly like Oyamel's versions, but close enough that I can probably figure it out. Still, if any of you have made this soup, can you help a girl out (paging Zora!!), give her some tips? Thanks. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 17, 2008 Share Posted May 17, 2008 I have not had Oyamel's Caldo Tlalpeño. I didn't have time to conduct an exhaustive search through my Mexican cookbooks--didn't find it in the first two Diana Kennedy books I looked in (I have others and one may yet be found). But I did find a mention of it in Patricia Quintana's *The Taste of Mexico*--she is sort of the Alice Waters of Mexico, with a highly regarded restaurant in Mexico City. In her discussion of Mexican chicken broths, she says: "Broths are a mainstay of Mexican cuisine. They can be transformed by varying just the ingredients used as a garnish. Caldo Tlalpeño is a chicken broth filled with rice, chickpeas, carrots, zucchini, shredded chicken, avocado and cilantro and topped with a chile chipotle." Her broth recipe is a rich stock made with chicken, veal stew meat and lots of aromatics: carrots, leek, white onion, garlic, celery, black peppercorns and bay leaves. Sounds delicious. Link to comment Share on other sites More sharing options...
JLK Posted May 17, 2008 Author Share Posted May 17, 2008 Thanks Zora! Link to comment Share on other sites More sharing options...
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