Short Ribs in Rich Soup

Caldo Guisado

Preparation info
  • 6 to 8

    • Difficulty


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

By Zarela Martínez

Published 1997

  • About

This is definitely a one-dish meal—it assaults your senses with so many flavors you’d never be able to taste anything else afterward! I found it in the Isthmus of Tehuantepec, where they love the sweet-sour combination of raisins with pickled ingredients. If possible, make the soup a day ahead and refrigerate it. Not only can you degrease it more easily when it is cold, but it has more flavor when reheated the next day.