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National Mexican tradition — the domestic broth of every Mexican kitchen Techniques

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National Mexican tradition — the domestic broth of every Mexican kitchen
Caldo de pollo mexicano (Mexican chicken broth)
National Mexican tradition — the domestic broth of every Mexican kitchen
Mexican chicken broth (caldo de pollo) differs from European stock in its aromatic profile — charred onion and garlic (comal-blackened), fresh herbs (cilantro, epazote), and serrano or jalapeño provide a distinctly different base than Western mirepoix. A whole chicken (or carcass + pieces) simmers slowly for 1.5–2 hours. The resulting broth is the foundation for soups, rice, tamale masa, and sauces. The charred aromatics give it a distinctive smoky-sweet depth.
Mexican — National — Soups & Broths canonical →