I’m not a big fan of menudo or pozole, but the soups have such a strong following in Mexico that entire businesses are built around serving them. Lately, the pozole-makers had to deal with some bad PR since the soup name showed up in headlines related to the arrest of a drug cartel suspect who made an entirely different kind of pozole. (I’m not going to spoil your appetite, but you can learn more here (Los Angeles Times), here(video), and here(El Universal)
I do like Caldo Tlalpeno, a chicken-and-rice soup punctuated with a super-hot, large chile. Garbanzos and avocado chunks provide additional texture, along with onion and cilantro sprinkles. Served with corn tortillas, I find it to be quite satisfying. My personal favorites in Tijuana are the ones at Ricardo’s (pictured above) and the old Victor’s restaurant, though I’m sure there are plenty of other great ones.
On the same subject of soups, the Los Angeles Times recently ran a story about Mexico City opening its first ever soup kitchen due to the tough economic times. You can access the story and video, by Deborah Bonello, here.
North of the border, here’s a “Caldo de Camaron” recipe from a blogger who dishes up shrimp soup secrets and her own interesting perspectives on the Eastside of Los Angeles at her site, Swapmeet Chronicles.
picture of Caldo Tlalpeno at Ricardo’s restaurant in Tijuana