Tlalpan, Mexico City, Mexico — historically a summer resort area; the soup became associated with the town and then the broader Mexico City culinary tradition
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.
Smoky from chipotle, savoury chicken broth, earthy chickpea, herbal epazote — complex and warming
{"Chipotle or pasilla provides the smokiness and depth — not fresh chile; dried or chipotle in adobo","Chickpeas must be fully cooked before adding — canned chickpeas work well; dried must be pre-cooked","The broth is built on a charred-aromatic chicken broth base — not plain water","Epazote is the defining herb — added in the final 10 minutes of the broth's cooking","Avocado slices added to each bowl at service — never cooked in the broth"}
{"A whole chipotle in adobo added to the simmering broth provides both smoke and adobo complexity","For a richer version: blend 2 chiles with a small amount of broth and stir in — more complex chile flavour distribution","Lime squeezed into each bowl at service brightens the earthy chipotle flavour","Caldo tlalpeño freezes well without the avocado — add fresh avocado at reheat service"}
{"Using fresh chile instead of dried chipotle — the smokiness is essential","Under-cooked chickpeas — hard garbanzos are unpleasant in the broth","Not using charred aromatics for the chicken broth base — flat, unflavoured broth","Adding avocado during cooking — it becomes mushy and releases oil into the broth"}
My Mexico City Kitchen — Gabriela Cámara; Mexico: The Cookbook — Margarita Carrillo Arronte