Pantry and Kitchen

Soups, Stews and Rice

Brothy, hearty and comforting dishes from the Mexican home table.

Start here · Essential guide

A Guide to Mexican Soups, Stews and Rice

A survey of the main families of Mexican soups, stews and rice dishes, from everyday caldos to celebration pozole, and how they fit into the midday meal.

4 min read

Birria Beyond the Taco: Stew, Broth and Consome

Birria began as a slow-cooked goat or beef stew in a chile marinade. Learn how the meat is cooked and how its broth is served, sipped and used for dipping.

3 min read

Caldo de Res and the Mexican Beef Soup Tradition

Caldo de res is an everyday Mexican beef broth with big pieces of corn, squash and cabbage. See which bones and vegetables are used and how it is served.

3 min read

Chicken Soup Mexican Style: Caldo de Pollo Basics

Caldo de pollo is a light chicken broth finished with lime, chile and fresh herbs. Learn the basic method, common vegetables and the accents that define it.

3 min read

How Pozole Became a Celebration Stew

Pozole is a hominy stew made in red, green and white styles. Learn how it is built, how the three versions differ and why it appears at celebrations.

4 min read

Menudo Explained: Tripe, Chiles and Weekend Ritual

Menudo is a slow-simmered tripe soup, often red with chile. See how the tripe is cleaned and cooked, how the broth is built and why it suits weekends.

4 min read

Mexican Red Rice: Why Toasting the Grain Matters

Mexican red rice relies on toasting the grain, a tomato base and covered steaming. See why each step keeps the rice fluffy and how to avoid mushy grains.

4 min read

Mole de Olla and Other Vegetable-Rich Stews

Mole de olla is a beef and vegetable stew flavored with dried chile. Learn how its broth is made, which vegetables go in and how it differs from thick moles.

3 min read

Sopa de Tortilla: Origins and Method

Sopa de tortilla turns leftover tortillas into a tomato and chile broth topped with crisp strips. Learn what is known of its origins and how it is made.

3 min read

Sopa Seca and the Course of Dry Soups

Sopa seca, or dry soup, is a pasta or rice course served between the broth and the main dish. Learn how it works, how it is cooked and where it fits.

4 min read

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