My Mother’s Kitchen – Caldo De Res

California seems to have skipped fall and gone directly into winter, temperatures have dropped as low as 30 degrees at night…I understand that 30’s might not be cold at all in other parts of the country, but in California that’s freezing. Caldo de Res, Mexican beef soup, is perfect for these unusually chilly nights. It’s the ultimate comfort food – soothing, soulful soup, a hearty beef broth flavored with aromatic vegetables and herbs. This one was prepared in my mothers kitchen! I am blessed enough to have a mother who can make magic in the kitchen and who has used her skills to bring her family to the table time after time. I was one of those kids who grew up with a mother who prepared wholesome food regularly. She taught me the power that lies in cooking and sharing of meals. In my mother’s kitchen, meals are prepared with the love and care that my mother learned from my grandmother. This dish celebrates the traditional dishes of my childhood and my mother’s devotion to her family.

Ingredients – Beef Stock

2 lbs of beef shank bone in
4 garlic cloves
1 sweet onion
2 bay leaves
1 tbs of pepper corn
Sea salt to taste
1 cilantro bunch


  1. Heat oil in large, heavy-bottomed pot and brown meat  all sides, about 15-20 minutes.
  2. Add water, and all ingredients mentioned above, cover and simmer 1 hour, or until meat is tender
  3. When meat is tender I like to remove the meat and put it aside, I like to let the broth cool down so all the fat rises to the top solidifies. At this moment I remove that layer of fat and discard it.
  4. You will now have a flavorful broth free of any unwanted fat

Ingredients Part 2- Vegetables

2 -sweet corns cut in half
1 cup of fresh green beans
2 – Chayotes (Pear Squash) wedged
3 – carrots, peeled and cut
1 – small cabbage wedged
1- small bag of frozen yuca-root
2- plantains peeled and cut
5- small potatoes cubed skin on
2 tbsp of fresh Mexican oregano

  1. Bring broth to a boil and add a garlic clove, oregano, and some more cilantro
  2. Add the sweet corn and yuca-root to the broth and cook for 5 minutes
  3. After 5 minutes add the cabbage, carrots, potatoes, plantains, green-beans,and chayote to the broth
  4. Taste and adjust seasoning to your liking
  5. Garnish with cilantro. Serve with lime wedges, fried chili, avocado, and warm corn tortillas.
  6. All ingredients except for the yuca-root and plantain are local and organic.

For a traditional bowl of caldo de res, vegetable size matters, rustic is best. Traditional Caldo de Res does not have plantain and yuca-root but I grew up with a Mexican-mother and a Honduran-father. This is two cultures coming together!

You can adjust the veggies to make this paleo and whole30!


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