Winter Storm Inga swept through Texas this week bringing historic lows in Austin and dangerously icy roads across the state. When the temperatures turn chilly, there are only a few things that can make it better: a glass of wine, a hunk of crusty bread, and caldo. It seems that almost every Texan was served a bowl of caldo in its many forms across the state during this cold snap.
The social media photos began pouring in under the hashtag #AyeDiosFrio18, and we've featured some of our favorite finds from around the web.
— Ina Minjarez (@InaMinjarez) January 16, 2018
Chocolate chip cookies are out of the oven and mom?s caldo is on deck ??#AyeDiosFrio18
— Noah J. (@FuentesNo_ah) January 16, 2018
You know the caldo is good when it doesn't all fit in the bowl ?? pic.twitter.com/oUw7M5SgAU
— Maddy Skye (@MaddySkye) January 17, 2018
Everyone ate caldo today ...que scandalosos
— skip (@goldensnitch05) January 17, 2018
Even Emeril knew what Texans would be cooking up.
— Emeril Lagasse (@Emeril) January 17, 2018
— DJ FURIOUS 210 (@theDJFURIOUS) January 16, 2018
I said I was hungry and my mom tells me we have caldo. Like damn mom nobody wants to eat caldo for 15 nights in a row
— Alejandro (@25_kid) January 13, 2018
We couldn't resist dropping in this frozen Topo Chico photo!
aldo de pollo is a homestyle family recipe in most Hispanic households, and the Latin American soup typically consists of chunky chicken pieces and vegetables. Variations can include everything from adding carrots, celery, potatoes, beans, corn on the cob, diced tomatoes, onions, cilantro, and cabbage wedges. The most important step in a good caldo de pollo, of course, is boiling garlic in water. The flavor of the soup starts there.
Here's a fantastic recipe for caldo de pollo. Don't forget to serve with lemon wedges with it, and you'll have a family favorite in your recipe box for years to come if you aren't part of a Mexican family that knows how to make the best homemade caldo ever. Don't forget that caldo de pollo is meant to have chunks of chicken, not shredded chicken like you'd find in American chicken noodle soups. Most recipes suggest 2-inch pieces or larger, though I've had bowls with whole drumsticks, too.
Caldo de Res is also known as Mexican Beef Soup accented with raw onion, lime juice, jalapeños, and cilantro. Chayote squash is added when available, but the real star of the meal is the hind beef shank. If you can get to the butcher, take the beef bones with you and add to the bubbling soup over medium-high heat. Serve with lime wedges, and this vegetable soup will be one you make over and over again. If you don't have a family recipe, find one here.
Served with warm corn tortillas, this Mexican beef soup can be whipped up in the slow cooker for a hands-off version where beef shank slowly tenderizes and cooks effortlessly. All you have to do is serve up the large bowls! Of course no caldo is served with a good dose of hot sauce and a few extra ladles of beef broth.
Caldo de queso is another variation on the soup that is a traditional queso soup stemming from northern Mexico and Sonora specifically. Potatoes, onions, tomato, chile verde, and oregano add flavor to this cheese soup recipe where the cheese is added at the end to prevent clumping. Now that is comfort food; find the recipe here.
No matter how long the cold winter lasts in Texas, there's one thing we know for certain: we'll all be eating caldo leftovers for two weeks.
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