Should soup be served in a wine goblet? Only if it's as special as the cocido crafted by Israel and Lourdes Aviles, owners of Lulu's. For more than a decade now, the Avileses have been tempting us with their authentic, Guadalajara-style cooking, including dreamy cocido, a traditional beef stew.
Thinking Dinty Moore? Don't. Cocido is more like soup -- but soup with an attitude. The clean broth boasts flavor much too intense for its light character. It looks like pale bouillon laced ever so slightly with orange oil, but explodes in beefy force, underpinned with cilantro and just enough salt to tingle our taste buds.
Its body makes it more like stew. Certainly it's as full-figured as the voluptuous señorita mural on Lulu's wall, the broth gorged with soft zucchini, celery, green pepper, fall-apart-tender beef, onion, and corn-on-the-cob halves.
This soup makes a meal. Served with soft, corn-studded rice, smoky refried beans and a tortilla, Lulu's cocido is one awesome comida.
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