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6–8
Easy
Published 2015
At restaurants in Mexico City, chefs outdo one another with stylish soups like this silken broth of puréed pan-toasted chiles, tomatoes, and onion. Each bowl is topped with a quartet of colorful, flavorful garnishes: crisp-fried tortilla strips, julienned pasilla chile, cooling crema, and thinly sliced avocado.