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Author: Subject: Caldo de Res?
Tbone
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[*] posted on 2-4-2015 at 04:13 PM


Quote: Originally posted by Bajahowodd  
Quote: Originally posted by Hook  

Once you've tasted a good pozole, it's hard to settle for caldo de res. There are some great pozoles in restaurants over here. Many are not hominy bombs and some use choice cuts of pork like chamorro or pork shoulder.

My other favorite Mexican soup is caldo tlalpeno. I grew to love it in SoCal but I don't know any restaurants in my part of Sonora that serve it. I will, occasionally, make it for parties and it is a real crowd pleaser. I believe it's from Jalisco or maybe DF. Like a chunky chicken vegetable soup with chayote, carrots, onions, sometimes chickpeas or potatoes. A chipotle chili en adobado essence, as well. Usually garnished with avocado, cilantro, cheese.

Caldo Tlalpeno



[Edited on 1-18-2015 by Hook]

[Edited on 1-18-2015 by Hook]


I am a big fan of pozole, but when it comes to beef, which I seldom eat, it must be birria. Although, I actually prefer birria de chiva. Just can't find that in SoCal.


I too love goat, in a bowl that is.
Birria de chiva can be found all over So. Cal. Simple Google search away.




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[*] posted on 2-4-2015 at 04:17 PM


Chuckie we got Caldo, Menudo, puzzle, and Birria. If you want really good Caldo De Res, Authentic and flavorful, go into Santa Rosalia. As you pass the Tecate drive through there is restaurant on the right hand side with a hair dresser next door, that makes the best Caldo De Res I have had, and the owner is Rigo Ojeda's aunt from San Bruno. She has about a hundred little statues and figures of horses inside. The locals line up every day to get this one, and the ranchers who come into town for a day shopping always end up there.



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[*] posted on 2-4-2015 at 08:38 PM


FWIW, the best menudo I ever had is in Capistrano at El Molino de Oro, off the 5 fwy. NO homony, all meat (tripe, that is).

[Edited on 2-5-2015 by MitchMan]
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[*] posted on 2-5-2015 at 06:34 AM


Quote: Originally posted by MitchMan  
FWIW, the best menudo I ever had is in Capistrano at El Molino de Oro, off the 5 fwy. NO homony, all meat (tripe, that is).

[Edited on 2-5-2015 by MitchMan]




Thanks I love menudo and will try it next time in the area.




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[*] posted on 2-5-2015 at 07:44 AM


El Molino had the BEST burros in town, when I lived there.

San Juan Cap has so many good Mexican eateries. Molino, El Maguey, Ricardos, El Campeon. It was always tough to choose.
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[*] posted on 2-5-2015 at 09:21 AM


La Paz birria de chivo.

The best and most rich tasting Birria de Chivo that I have ever had is at a bare bones rustic no frills family run restaurant (small eatery) in La Paz on the north side of the Carretera Norte main highway about 1/6 of a mile west of the on-ramp to the La Paz airport in an area called colonia Chametla.

It is adjacent to the entrance to a covered indoor type "segundo" (permanent flea market) all colored in green exterior. Sorry, don't know the name of it, but if you find that indoor flea market (only flea market to have many separate segundos operating under a single canopy), you are there. Great breakfasts and lunches, they close in mid to late afternoon.
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[*] posted on 2-5-2015 at 09:53 AM


It ain't Caldo de Res, but there's a small Birria stand at the south tope in Mulege (down by Maria Isabel's RV park) that serves Thursday through Sunday, and usually sold out by noon or 1 pm. I buy a pint para llevar (to go) and she bags up all the fixin's and toppings (onion, cilantro, chile rojo, limon, etc); I take it home, put the whole shebang into a sauce pan with a half-cup of rice and a cup of water, let 'er simmer 20 minutes, and hoooooo- boy. Tortillas for sopping.

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[*] posted on 2-5-2015 at 02:19 PM


Cant be beat.....Good martini to whet the appetite...



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[*] posted on 2-7-2015 at 11:21 AM
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Quote: Originally posted by bajabuddha  
It ain't Caldo de Res, but there's a small Birria stand at the south tope in Mulege (down by Maria Isabel's RV park) that serves Thursday through Sunday, and usually sold out by noon or 1 pm. I buy a pint para llevar (to go) and she bags up all the fixin's and toppings (onion, cilantro, chile rojo, limon, etc); I take it home, put the whole shebang into a sauce pan with a half-cup of rice and a cup of water, let 'er simmer 20 minutes, and hoooooo- boy. Tortillas for sopping.

---> We need a 'drool' smiley <---


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