Tacos may very well be the perfect food, but let's face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley.
This week: Caldo de Albondigas from Comedor Guadalajara
¿Como se dice?: There's no better cure for what ails you on a chilly autumn day than a warm bowl of soup, and we look to Mexican sopas or caldos to warm us up and put a bit of extra chile-based fire in our bellies. Comedor Guadalajara is our go-to Mexican restaurant for their extensive soup menu. There are six soups listed on the menu, not to mention the daily specials. And if you're dining in for lunch, you always get a cup of soup with your chips and salsa, like the caldo de pollo that does ma's chicken noodle proud. Our recommendation? The caldo de albondigas, a Mexican meatball soup that takes away the chill and is hearty enough to double as a damn fine meal.
(sink your teeth into all the spicy details after the jump)
La Comida y El Sabor: Comedor Guadalajara's soups are all robust and flavorful, from the spicy 7 Seas Soup studded with lobster and shrimp, to a steaming hot bowl of spicy shrimp and octopus soup. Those are more advanced Mexican soups. Start off with a classic like the albondigas soup, a broth-based bowl of simple goodness flavored with onions, garlic, tomato, and oregano. Whatever stew veggies happen to be in the kitchen are also roughly chopped and added to the broth.
Seems like a pretty simple veggie soup until you add the Mexican meatballs and let them simmer until done. We make our juicy, well-spiced meatballs last by breaking of a bit in every bite. A bowl of albondigas and a side of chips and salsa are all we need to keep away the cold.
Bring a bit of México to your kitchen: There's nothing better than the aroma of homemade soup simmering on a hot stove. Luckily, caldo de albondigas is easy to reproduce in your own home. The meatballs even simmer in the big pot of goodness as they cook, adding a hearty flavor to the broth-based soup. As always, you can up the spiciness of your pot of soup with a couple finely chopped chipotles in adobo or your favorite chile peppers. When you dish out servings, add a bit of extra flavor and aroma with a couple fresh cilantro sprigs and cubes of ripe avocado.
Know of any Mexican gems in the Valley? Reveal your family secrets in the comment section.
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