Alicia Leyva tenorio of la troje restaurant in Orizaba seasons this useful cooked tomato sauce with a chicken bouillon cube. Her chiles are comapas; in this country, árbol chiles are the best substitute.
Señora Leyva serves the caldillo with root-vegetable fritters like Yuca Fritters, but it’s also a great accompaniment to Seafood Frittata.