Caldo tlalpeño
Tlalpan, Mexico City, Mexico
Mexico City chipotle-spiked chicken and chickpea soup, originating in Tlalpan. Dark broth built from charred tomato and chipotle, finished with epazote and fresh avocado.
- Tuscan ribollita (legume-rich broth, herb finish)
- Moroccan harira (chickpea soup, spice base)
Smoky, earthy chipotle, herbal epazote, mild acidity from tomato, rich chickpea body
Char tomatoes and onion directly on comal or flame Chipotle in adobo added early for deep smoky base Chickpeas cooked separately, added late to avoid mushiness Epazote essential — not optional flavour addition Shred chicken, return to broth, serve with avocado
{"A single chipotle gives smokiness without overwhelming","Serve with toasted árbol chile on the side for heat customisation","Sliced avocado added at service, not cooked in soup"}
Using raw tomato instead of charred — flat flavour Over-chilling before service, chipotle aroma fades Omitting epazote, signature herbal note absent
The Food and Life of Oaxaca — Zarela Martinez
Common Questions
Why does Caldo tlalpeño taste the way it does?
Smoky, earthy chipotle, herbal epazote, mild acidity from tomato, rich chickpea body
What are common mistakes when making Caldo tlalpeño?
Using raw tomato instead of charred — flat flavour Over-chilling before service, chipotle aroma fades Omitting epazote, signature herbal note absent
What dishes are similar to Caldo tlalpeño?
Tuscan ribollita (legume-rich broth, herb finish), Moroccan harira (chickpea soup, spice base)