National Mexico
Mexican beef bone broth soup — large bone-in beef cuts (shank, short rib, marrow bones) simmered for hours with vegetables, charred onion, tomato, and herbs. Served with corn, chayote, squash, and cabbage.
Deep, clear beef broth, sweet roasted vegetable, corn sweetness, mild herbal, lime brightness at table
{"Char onion and tomato directly on comal — deepens the broth colour and adds smoke","Bones in cold water, bring to boil, discard first water — removes impurities","Long simmer 3+ hours at gentle bubble — rolling boil clouds the broth","Vegetables added in stages: root vegetables first, delicate last 30 minutes","Serve with lime wedges, dried chile, and warm tortillas alongside"}
{"Marrow bones alongside shank give richness without heaviness","Salsa de chile de árbol served alongside for each guest to adjust heat","Leftover broth is liquid gold — freeze for soups and rice"}
{"Skipping the charred onion and tomato — broth is pale and flat","Rolling boil throughout — cloudy, fatty broth results","Adding all vegetables at once — chayote needs 45 minutes, cabbage needs 10"}
The Art of Mexican Cooking — Diana Kennedy