Caldo de Zorra de Guanajuato" is a traditional dish that reflects the essence of the region's vegetarian cuisine, with a base of fresh ingredients such as xoconostle, potato, carrot, tomato, onion and guajillo chile. This recipe, often enjoyed during cold days, highlights the use of local products and is an excellent example of how Mexican gastronomy manages to take advantage of natural resources to create dishes full of flavor, but without resorting to animal ingredients.
This broth is light, flavorful and extremely nutritious, and stands out for the combination of the acidity of the xoconostle with the sweetness of the carrots and potatoes, balanced with the slightly spicy touch of the guajillo chile. This blend of flavors makes "Caldo de Zorra de Guanajuato" a perfect choice for those looking for a comforting and healthy meal, while maintaining the spirit of traditional Guanajuato cuisine.
History of Caldo de Zorra from Guanajuato
Caldo de Zorra de Guanajuato" has origins dating back to the rural kitchens of the Bajío region, where families took advantage of local and seasonal ingredients to create nutritious meals without the need for meat. In many areas of Guanajuato, vegetable broth was a common way to feed families, especially during times of scarcity or when meat was unavailable. The use of xoconostle, a type of sour prickly pear native to central Mexico, is one of the clearest hallmarks of this recipe, as its acidic flavor is used to provide a unique contrast to the broth.
The name "Caldo de Zorra" refers to the astuteness with which this dish is prepared, using only what is necessary to create a broth full of flavor and substance. This recipe has also become a symbol of Guanajuato's cuisine because, although it is simple, it encapsulates the tradition and creativity that defines rural kitchens. The broth has gone from being an everyday meal to a dish that is part of local festivities and family gatherings.
Over time, "Caldo de Zorra de Guanajuato" has maintained its relevance, especially among those seeking meatless options or natural ingredients, becoming a clear representation of the traditional and healthy cuisine of the region.
Ingredients
7 peeled xoconostle pieces
3 pieces of diced potatoes
2 pieces of carrots, peeled and diced
2 pieces of diced tomatoes
1/4 white onion
1 clove garlic
3 pieces of guajillo peppers, cleaned and seeded
1/2 bunch cilantro
Salt
Pepper
20 grams of lard
6 cups of water or chicken or beef broth
220 grams of panela cheese (optional)
Mode of Preparation
- Roast the onion, garlic clove and chiles in a skillet, taking care not to burn them.
- Soak the chiles in hot water for 10 minutes to soften them.
- Blend the chiles with the onion and garlic until perfectly blended. Set aside.
- For the xoconostles: peel them and cut them in half lengthwise. With the help of a spoon, remove the seeds and cut the pulp into half moons.
- In a saucepan or pot, melt the butter and sauté the potatoes until they take a translucent tone, add the carrots and tomato, cook for a few minutes.
- Add the broth or water, and the strained chili. Cook over medium-low heat until potatoes are tender.
- Stir in the xoconostles, cilantro and, if desired, panela cheese. Season with salt and cook covered over low heat for a few minutes until the xoconostle is soft and transparent.
Equip your business in a professional way with custom-made furniture
Mufyp® quality, total quality
Nutritional Benefits of Guanajuato Fox Broth
Caldo de Zorra de Guanajuato" is a dish full of nutritional benefits, as it is composed exclusively of fresh vegetables rich in essential vitamins and minerals. One of the star ingredients is xoconostle, a fruit rich in vitamin C and antioxidants, which not only helps strengthen the immune system, but also acts as a natural protector against chronic diseases and cellular aging. The acidity of xoconostle also stimulates the digestive system, facilitating digestion and promoting intestinal health.
Potatoes and carrots are excellent sources of complex carbohydrates that provide long-lasting energy. Potatoes, rich in potassium, are beneficial for blood pressure regulation, while carrots provide beta-carotene, which is converted to vitamin A in the body, helping to maintain eye health and improve immune function.
The tomato and onion, also present in this broth, are ingredients packed with antioxidants, such as lycopene and quercetin, which help fight inflammation and protect against cell damage. The guajillo chile, although not very spicy, provides a hint of flavor that is also beneficial for blood circulation and provides an extra dose of vitamin C.
Being a completely vegetable-based broth, it is low in calories and fat, which makes it a perfect choice for those seeking to maintain a balanced diet without sacrificing flavor. In addition, its high fiber content favors digestion and intestinal health, promoting a healthy digestive system.
Conclusion
Caldo de Zorra de Guanajuato" is a recipe that proves you don't need meat to create a dish full of flavor and substance. This combination of xoconostle, potato, carrot, tomato, onion and guajillo chile not only offers a delicious culinary experience, but also provides a wide range of health benefits, from strengthening the immune system to improving digestion.
This recipe is a reflection of traditional Guanajuato cuisine, where fresh and local ingredients are highlighted in their purest state. As a light yet nutritious dish, "Caldo de Zorra de Guanajuato" is perfect for those looking for healthier options, without losing sight of the roots of Mexican cuisine. The simplicity of this preparation, along with its deep flavors and nutritional value, make it an ideal choice for any meal, whether it is an everyday meal or part of a larger celebration.
For more follow us on Facebook
