Turkey Soup

Caldo de Guajolote

Preparation info
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Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

In Oaxaca, turkey is a lot closer to the native pre-Hispanic bird than the big overbred creatures sold in the U.S. Oaxacan turkeys are small and not so cardboard-like. Almost never would they be roasted as is done in the U.S. People in Oaxaca usually braise turkey (as in moles), pit-barbecue it, or cook it in soups.

In ancient times turkey was sacrificed on all important days of the intricate pre-Hispanic calendar, and the custom has not disappeared in the remote villages. Th