Huitlacoche Soup

Caldo de Huitlacoche

Preparation info
  • About 10 cups (

    6 to 8

    regular demitasse servings)
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

I must have encountered something like this in Mexico City in my early recipe-gathering days, but the present variation is one I came up with a few years ago and have become very fond of. Served in demitasse cups, it makes a great appetizer on cold winter nights.


  • 3 tablespoons lard or vegetable oil
  • 1 medium-size onion, sliced in thin half-moons (about 1 cup)


Heat the lard or oil in a large skillet over medium-high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, until the onion is golden and translucent, about 5 minutes. Add the diced chiles and cook for another 3 minutes, stirring occasionally. Add the huitlacoche and epazote, reduce the heat to medium, and simmer, uncovered, stirring occa