Mexican Comfort Food: It’s definitely Caldo weather

“Oh the weather outside is frightful….”  Romantic chilly weather is upon us and our tummys and bodies are in need of warmth, love, &  comfort.  Today ,one of my absoulute favorites!  A wonderful meal for the Winter time blues.  The heart warming, soul satisfying dish that is : “Caldo de Res” = Beef Soup. I’d love to say you’ll never taste anything yummier, but then I’d be lying, because I honestly can’t decide what my favorite Mexican dish is =D   It’s all sooooooooooooo good.

This is seriously lethal , so hearty, stick to your ribs, finger licking good. A must try dish!  Caldo de Res is made with beef shank &  or ox tail,  hearty veggies. This is the way I know caldo and like “Caldo de Res”  to be:  carrots, corn, potato, and  zucchini.  That is truly authentic caldo de res  to me. Recipes will vary, according to region and family, but me personally, I’d be wary of those who try to tell you to add weird stuff like  can of diced tomatoes, cabbage, or the like. To me  that is not real caldo. Seriously that sacrilege.   But that’s just because I grew up with the a set of specific ingredients in my caldo. I actually grew up with a recipe that’s pretty universal and basic. I’ve seen it over and over in other recipes and I swear by it.  You can  research a bit and find a caldo that you’re happy with. Most recipes will  all pretty much follow the same basic caldo structure .  Last, but certainly not least: a  very, very important accoutrement.  A real hearty & satisfying caldo can not be complete without  Sopa de Arroz =Orange Rice .  Having this caldo on a chilly day or any day for that matter (* truly there is never a wrong moment for caldo) is like a big o’l comfy hug, a nice warm blanket that envelops your body,  a warm fuzzy feeling of yummy happiness.

*ALSO: You can consider it  an extra, but I seriously can’t eat my caldo with out it.  Get yourself  a lime, (NOT a lemon. Lime) sprinkle a dash of salt all over your hot bowl of caldo and squeeze on a splash of lime. Now mix your clado about so that the flavors can marry.  While you most certainly could eat this with a slice of bread, a tortilla would be a 1,000 times better.


  1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones. Important to add the bones so that the stock will have flavor and good consistency.
  2. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  3. Add 1 onion, and cook until onion is also lightly browned. This the time to add in your garlic, but be careful it doesn’t burn. Stir in broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  4. Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and zuchini. Simmer until vegetables are tender. Keep an eyes on your veggies as not all of them will cook all the way at the same time ,since some are softer than others to begin with. It helps  if you chop them up into uniform sizes, but if you are going for rustic look, make sure and check on them as you go along.  * Potatoes are prone to getting mushy and falling apart. Add whatever you think might cook faster last.
  5. LAST BUT NOT LEAST serve  some orange rice in a bowl and add  your soup , top of with salt a squeeze of lime and enjoy.

Sopa De Arroz(Orange Rice)


1 cup uncooked rice

3 tomatoes

medium sized piece of onion

2 cloves of garlic

1 bullion cube

Tbs of oil (olive or veggie works)

Saute the dry rice in oil over low heat for 5 minutes. Add the onion and garlic and saute another 5 minutes. Add salt and pepper to taste and stir in the stock. You can chop the garlic or leave it whole and pull it out.  You leave onion whole you can heat it a little with the rice garlic and or just leave as is.  Place the onion and tomatoes in a blender, puree and strain.  Next add 3 cups of water and the bullion (chicken stock can be substituted for the bullion and water, but this particular recipe called for bullion). After the rice has come to a boilo,cover tightly and finish cooking over your lowest heat for 30–40 minutes or until the stock is absorbed.

Mixes for the Rice and Caldo are available if you are not able to make them from scratch.

You can find it  @

P.S.  They have a sale going on , use code “xmas09” and get a 20% discount on everything in the store. Offer ends Jan 03 2010

You can find other Mexican food, products, snacks and much more at this website, including stuff that mentioned on this blog.