A Tasty Trek through Traditional Broths, Soups, and Stews from Aguascalientes

Welcome to a delicious culinary journey through the state of Aguascalientes. This collection of recipes features a selection of broths, soups, and stews that will take your taste buds on a journey of flavor and tradition. From the classic "one from the garden" (a la jardinera) broth to the hearty and flavorful "Mole de olla with spine and pork meat", these recipes are sure to impress.

Each dish is made with care to show off the natural simplicity and charm of the food from Aguascalientes. Whether you're a seasoned chef or just starting, these recipes are easy to prepare and packed with nutritious ingredients. So get ready to start your meal off right with these authentic and delicious dishes from Aguascalientes.

Caldo a la jardinera

Caldo a la jardinera is a traditional Mexican soup that is typically made with mixed vegetables and a variety of spices and seasonings. The name "caldo a la jardinera" literally means "garden-style soup" in Spanish, referring to the type of vegetables that are used in the dish. The ingredients in caldo a la jardinera vary depending on the region or family recipe, but it typically includes mixed vegetables like carrots, potatoes, chayote, corn, zucchini, green beans, and chiles, and sometimes also includes meat, either chicken or pork. It is usually seasoned with cumin, garlic, epazote, onions, tomatoes, and other herbs and spices. It is usually served with chopped cilantro, lime wedges, diced onions, and tostadas. Caldo a la jardinera is considered a healthy, light, and nutritious soup and is often served in the summer or for those who want to have a light meal.

Ingredients:

1 1/2 liters of broth
25g butter
1/2 cup chopped macaroni
1/2 cup grated cheese
2 tablespoons chopped parsley
3 green beans
3 sliced carrots
2 small onions, sliced
2 sliced tomatoes
1/4 small cabbage
1 slice of chopped bacon
aromatic herbs
ground black pepper
salt, to taste

Instructions

Fry the bacon in butter with the onions. Add the carrots and cook for five minutes; add the broth and bring to a boil. Add the rest of the vegetables and the herbs, season, and cover. Cook over low heat for thirty minutes; add the macaroni and cook for fifteen minutes more. Serve the broth hot with grated cheese and parsley. yields six servings.

Green broth

Ingredients:

1 kg of pork leg, in the wheel
1/4 kg lima beans
1/2 teaspoon oregano
10 green tomatoes
5 zucchini, chopped in squares
4 chayotes (a type of squash), diced
4 serrano peppers
2 green bell peppers
1 garlic
1 clove
1 onion
1 sprig of epazote
salt, to taste

Instructions

Cook the meat in water with a little salt and oregano. Cook the beans separately (so that they are not too soft) and, separately, the chayotes and zucchini (so that they do not overcook). Blend the previously cooked tomatoes with cloves, garlic, onion, a bell pepper, cooked serrano peppers, and a little of the water in which the chayote was cooked. The mixture should be green. Fry the mixture in oil; add the beans, zucchini, chayote, and the other bell pepper (roasted and sliced), meat, epazote, and broth; season. Simmer for five to ten minutes; make sure the vegetables do not fall apart. yields 8 servings.

Caldo de olla

Caldo de olla is a traditional Mexican soup that is typically made with beef or pork, vegetables, and a variety of spices and seasonings. The name "caldo de olla" literally means "soup of the pot" in Spanish, referring to the fact that the dish is cooked in a large pot or cauldron (olla in Spanish). Caldo de olla has different ingredients depending on the region or family recipe, but the main ones are usually beef or pork, chiles, tomatoes, onions, garlic, cumin, and epazote, which is a Mexican herb. Some other vegetables, like potatoes, corn, carrots, and even chayote, are also added. Some people add hominy (a type of dried corn) to the soup. It is usually served with chopped cilantro, lime wedges, diced onions, and tostadas. Caldo de olla is considered a comfort food and is often served at family gatherings or on special occasions.

Ingredients:

1 kg beef steaks, cut into strips
1/4 cup masa
2 teaspoons chicken bouillon
chicken powder
4 onions, with tail and tail
3 green tomatoes
2 ancho chiles
2 cloves garlic
chopped cilantro
chopped onion
serrano chiles
cumin
pork bones
lemons
salt, to taste

Instructions

Cook the meat with pork bones, onions, a clove of garlic, and salt in enough water. Toast the chiles, soak, and blend with the other garlic, cumin, and green tomatoes; add to the broth in the meat. Add the masa dissolved in water and the powdered bouillon. Serve the dish with lime, chopped cilantro and onion, and serrano chiles to taste. yields 8 servings.

Onion soup

Ingredients:

500 g onion, sliced
6 cups broth
1/4 cup grated cheese
1/4 stick butter
1 tablespoon wheat flour
1 clove garlic, crushed
ground pepper
slices of toasted bread
salt, to taste

Instructions

Grill onions slowly in butter until cooked and golden brown. Add the crushed garlic and flour; cook for two minutes. Cool slightly before broth pouring; boil, stirring constantly; season to taste, and reduce heat. Cover and simmer for twenty minutes. Arrange the cheese on slices of toasted bread and place them in the oven broiler, at a moderate temperature, until the cheese melts. Place a slice of bread on each plate and serve the broth hot. yields six servings.

Carrot cream soup

Ingredients:

1 1/2 liters of broth
500 g diced carrots
2 tablespoons butter
1 tablespoon flour
1 onion, sliced
1 turnip, diced
1 slice of chopped bacon
1 celery stalk, diced
slices of golden bread
salt and ground black pepper

Instructions

Fry the vegetables and bacon in the butter for five minutes; add the flour and fry for another minute. Add the broth slowly and bring to a boil; season with salt and pepper. Let it cook slowly with the pot covered until the vegetables are cooked; cool them and blend them with the broth. Boil the soup again for five minutes over low heat. Serve hot with slices of golden bread. yields six servings.

Mushroom soup

Ingredients:

1 1/2 liters of chicken broth
2 cups of mushrooms
sliced
2/3 cup milk
2 tablespoons butter
1 tablespoon wheat flour
1 onion, sliced
chopped parsley
ground pepper
salt, to taste

Instructions

Sauté the onion in butter until it cooks; add the mushrooms and sauté for five minutes. Add flour, mix, and cook for two minutes. Cool slightly and add the broth and milk little by little. Cook over low heat, stirring constantly for fifteen minutes, and season with salt and pepper. Garnish with chopped parsley and serve. yields six servings.

Cream and potato soup

Ingredients:

1 1/2 liters of chicken broth
250 g potatoes
100 g crackers
50 g butter
50 g bacon
1/2 cup cream
1 onion
1 tablespoon flour
salt and pepper, to taste

Instructions

Peel the potatoes and cook them with salt water; press them. Fry chopped onion, flour, and bacon in butter; stir constantly until the preparation has a light golden color. Add the broth to the mashed potatoes and season with salt and pepper. Serve each dish with a spoonful of cream and crackers. yields six servings.

Bread soup

Ingredients:

1 1/2 liters of chicken broth
200 g ground tomato
10 prunes
3 rolls sliced and browned
in oil
2 olives
2 boiled eggs
1 cooked plantain
1 slice of onion
oil
sugar, salt, and pepper

Instructions

Put the broth on the fire; when it boils, add the fried tomato and onion. Cook over low heat and add the rest of the chopped ingredients. Season with a pinch of sugar, salt, and pepper to taste. yields six servings.

Tortilla soup with marrow and cheese

Ingredients:

1 1/2 liters of broth
12 cold tortillas
100 g fresh cheese
50 g marrow
6 potatoes
3 large tomatoes
2 eggs
1 garlic clove
1 stick of celery
1 sprig of parsley
1/2 onion
butter
chopped parsley
salt and pepper, to taste

Instructions

Soak the tortillas, drain, and grind in a mortar with fresh cheese, marrow, onion, garlic, and a sprig of parsley. Add the eggs to the resulting paste; season with salt and pepper to taste. Mix and make small balls the size of walnuts; brown in butter, drain, and set aside. Dice the potatoes and fry them in lard; let them brown a little and add the chopped tomatoes, let them fry; add the broth. Season with salt and pepper and add the celery; when the preparation boils, add the tortilla balls; cook over low heat until they soften. Serve hot with chopped parsley. yields six servings.

Oyster soup

Ingredients:

4 dozen oysters
1 liter of beef broth
1/2 cup chopped parsley
2 tablespoons of butter
2 tablespoons flour
2 cloves of garlic
2 lemons (juice)
2 egg yolks
broth from the oysters
cubes of golden bread

Instructions

Finely chop the garlic cloves and fry them in lard; let them brown and add the parsley and flour (do not brown them too much). Add the beef broth and bring it to a boil. Beat the egg yolks and gradually add them to the broth; add the oysters and their broth; cook for 20 minutes. Serve with cubes of golden bread and lemon juice. yields six servings.

Shrimp soup

Ingredients:

1 1/2 liters of milk
250 g shrimp
100 g butter
10 olives
2 garlic cloves
2 tomatoes
1 tablespoon capers
1 tablespoon chopped parsley
1/2 onion
salt and pepper, to taste

Instructions

Fry the shrimp in butter (do not leave them too long because they harden). Chop half of the shrimp and blend the rest with milk. In the same butter, fry tomatoes, onions, parsley, olives, capers, and garlic cloves (all chopped); season with salt and pepper. Heat the milk with a pinch of baking soda to prevent it from splitting. Add the shrimp (chopped and ground) and the milk to the fried mixture; serve immediately. yields six servings.

Spanish Chambarete

Chambarete (also spelled chambarete) is a traditional dish from the region of Asturias, in the north of Spain. It is a type of stew made with beef, pork, lamb, vegetables, and legumes. Most of the time, the dish is made by browning meat in a pan and then adding things like onions, carrots, potatoes, and legumes like lentils or chickpeas. The mixture is then simmered until the meat and vegetables are cooked through and the flavors are well combined. Chambarete is typically served with bread or potatoes, and it is considered a hearty and comforting dish, often consumed during cold winter days.

Ingredients:

1 kg veal chambarete in pieces
1/4 kg bones with marrow
200 g tender zucchini
200 g potatoes
200 g cabbage
200 g carrots
150 g rice
150 g chickpeas
3 corn
2 xoconostles (sour prickly pears)
1 sprig of chopped cilantro
1 sprig of mint
garlic
onion
salt, to taste

Instructions

Cook the meat with the marrow, garlic, onion, and salt. Cook the chopped vegetables with salt separately, then add the chickpeas and rice to the broth fifteen minutes before serving. Bring the mint and cilantro to a boil in the pot; season to taste. yields 8 servings.

Mole de olla

Mole de olla is a traditional Mexican stew that is typically made with beef or pork, vegetables, and a variety of spices and seasonings. The name "mole de olla" literally means "mole of the pot" in Spanish, referring to the fact that the dish is cooked in a large pot or cauldron (called an "olla" in Spanish). Mole de olla's ingredients vary by region or family recipe, but the main ones are usually beef or pork, chiles, tomatoes, onions, garlic, cumin, and epazote, a Mexican herb. Some other vegetables, like potatoes, corn, carrots, and even chayote, are also added. It is usually served with rice, beans, and tortillas. Mole de olla is a comfort food that is often served at family gatherings or on special occasions.

Ingredients:

1 kg pork backbone in pieces
1/2 kg pork pulp in pieces
100 g corn dough
50 g lard
4 chicken legs with thigh
12 green beans
8 split zucchini
5 sprigs of epazote
4 split chayotes
4 ancho chiles (soaked in oil and
oil and soaked)
4 guajillo chiles (oiled and soaked)
oil and soaked)
4 cloves of garlic
4 split corn kernels
4 split xoconostles
1 small onion
salt, to taste

Instructions

Cook the spine and pulp in three liters of salted water; when softened, add the chicken and chayote; cook for half an hour. Add zucchini, xoconostles, corn, and green beans. Blend the chiles, garlic, and onion; strain and add to the broth along with the epazote (three sprigs). Make small balls with the dough and an epazote leaf in the center; add to the broth. Season with salt and boil until the corn and balls are well cooked. yields 12 servings.