Caldo tlalpeño (chipotle and chickpea broth)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Tlalpan, Mexico City, Mexico — historically a summer resort area; the soup became associated with the town and then the broader Mexico City culinary tradition
II
Description
Caldo tlalpeño is a Mexico City–origin soup — a rich broth of chicken, chickpeas, and pasilla or chipotle chile, with epazote. It originated in Tlalpan (now a borough of Mexico City), historically a summer resort area where this soup was the specialty. The combination of chickpeas (garbanzos — introduced by Spain) and dried chile in a chicken broth is a uniquely Mexican fusion. Garnished with avocado, sour cream, and dried chile on the side.
III
The Thread
—Moroccan harira (chickpea broth — similar concept)
—Spanish cocido madrileño (chickpea soup — origin of garbanzos in Mexico)
—Lebanese lentil soup (legume in broth)
IV
Flavour Context
Smoky from chipotle, savoury chicken broth, earthy chickpea, herbal epazote — complex and warming
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