Discover the 4 Latin American soups that everyone should try

Soups are a mirror of the local cultures and stories that surround them. In Latin America, these recipes have been passed down from generation to generation, revealing unique culinary traditions that captivate palates around the world. These dishes not only nourish the body, but also feed the soul, celebrating the harvests, festivities and daily rituals of their people.

Each soup carries with it the flavours of its natural environment, the aromas of local markets and the wisdom of the cooks who prepare them. These are recipes that have survived the test of time, adapting to social and economic changes without losing their essence.

Today we explore four iconic Latin American soups, each with its own history and cultural significance, reflecting the richness of their homeland and offering an unforgettable sensory journey. From the Andean mountains to the shores of the Caribbean, these soups are a testament to the spirit and creativity of their people, and a gateway to a deeper understanding of Latin American identity.

Colombian Ajiaco

Ajiaco, a rich and nutritious soup, is more than just a typical dish in Colombia; it is a symbol of the country's identity and history, especially in the Andean region around Bogotá. Its origins are as rich and complex as its flavor, interweaving indigenous, European and African influences.

Pre-Columbian Origins and Colonial Adaptations

Ajiaco began as an indigenous recipe in the Andes region, where it was originally prepared by the Muiscas, one of the most advanced indigenous groups in Colombia. The Muiscas used the various varieties of potatoes that grew in their territory, along with corn, another staple crop in their diet. The pre-Columbian version of ajiaco was a simple soup, based primarily on these native ingredients.

With the arrival of the Spanish in the 16th century, ajiaco began to incorporate new ingredients brought from Europe and Africa, such as chicken and capers. These ingredients not only enriched its flavor, but also transformed ajiaco into a mestizo dish that reflected the new social and cultural composition of the region.

Guascas: The Distinctive Ingredient

One of the most distinctive elements of ajiaco is guasca, a local herb that largely defines the unique character of this soup. Guasca, scientifically known as Galinsoga parviflora, is used to give ajiaco its characteristic flavor and a slightly bitter aroma that complements the sweetness of the potatoes. This ingredient, used since pre-Columbian times, has persisted as an essential element in the recipe, maintaining a direct link to the dish’s indigenous past.

Tradition and Modernity

Today, ajiaco is considered a national dish in Colombia, particularly in Bogotá, where it is celebrated as a local specialty. In every home and restaurant, variations of this soup can be found, but always keeping potatoes, chicken, and guascas as its fundamental ingredients. Ajiaco is not only enjoyed on a daily basis, but also plays a central role in many festive celebrations and family gatherings, being a dish that brings the community together and strengthens social ties.

This dish, more than a meal, is a celebration of Colombian history and culture, a delight for the senses that invites those who taste it to explore the depths of their roots and traditions.

Key Ingredients and Preparation

This is not a complete guide to preparing a Colombian Ajiaco, but a brief overview of the necessary ingredients and a brief explanation of the process. If you are looking for detailed instructions, See the full recipe.

Ingredients:

• Chicken (preferably thighs)
• Creole potatoes from Pastusa and Savannah
• Corn on the cob
• Guascas
• Garlic
• Long onion
• Capers
• Avocado
• Cream of milk

Preparation:

1. Cook the chicken with onion, garlic, salt and pepper in a large pot. Remove the chicken when it is cooked and shred it.
2. Add the sliced sabanera and pastusa potatoes to the broth and boil until soft.
3. Add the corn kernels and whole creole potatoes. Cook over medium heat.
4. Add the guascas during the last 15 minutes of cooking.
5. Serve the soup hot with the shredded chicken, avocado, capers and heavy cream.

Mexican Beef Broth

Mexican beef broth, known in some regions as puchero or cocido, is a hearty soup that has been an integral part of Mexico’s culinary culture for centuries. This dish is more than just a meal; it symbolizes the warmth of home, family togetherness, and the celebration of Mexican roots.

Pre-Hispanic Origins and Colonial Evolution

In the early days, Mexico's indigenous peoples prepared broths with native ingredients such as corn, squash and chili peppers. Before the arrival of the Spanish, broth was already a fundamental part of their diet, although it lacked the meats introduced later.

With the arrival of the Spanish colonizers, European cooking techniques and new ingredients such as beef, rice, and herbs were integrated into the local cuisine. The Spanish brought with them their own version of cocido, a soup made from meat and vegetables, which was fused with the native ingredients, giving rise to caldo de res as we know it today. This reflected the cultural fusion occurring throughout Mexico, combining local ingredients with European cooking techniques.

Regional Variety

Mexican beef broth is found almost everywhere in the country, and each region has its own unique version. In the north, for example, it is common to find it with chickpeas, while in the south, ingredients such as plantain or guajillo chile are added. These variations show how Mexico's climatic and geographic differences affect local culinary traditions.

Cultural Significance

Caldo de res is not only an everyday dish, but also a symbol of family unity. It is prepared in large pots to be shared with loved ones at gatherings and festivities. In many families, this soup is a recipe passed down through generations, enriched with stories and memories.

Often accompanied with rice, tortillas and lemon, its comforting flavour is a perfect balance between the richness of the meat and the freshness of the vegetables. When served, each diner can personalise their bowl with more vegetables, lemon, sauce or herbs, making beef broth a highly personal culinary experience.

This dish remains a testament to the ingenuity and resilience of Mexican cuisine, uniting generations across time with its warmth and welcoming character.

The Flavors that Define It and Preparation

This is not a complete guide to preparing a Mexican beef broth, but a brief overview of the necessary ingredients and a brief explanation of the process. If you are looking for detailed instructions, See the full recipe.

Ingredients:

• Beef (preferably bones with meat)
• Carrots
• Corn on the cob
• Zucchini
• Cabbage
• Tomato
• Chili
• Garlic
• Onion
• Cilantro
• Oregano

Preparation:

1. Boil the beef in a large pot with garlic, onion and salt, skimming the surface to keep the broth clear.
2. Add the carrots, chopped corn on the cob, cabbage, zucchini and herbs.
3. Simmer until vegetables are tender and meat is soft.
4. Serve hot with rice, tortillas and a few drops of lemon.

Peruvian Shrimp Soup

Chupe de Camarones is one of the most representative and appreciated dishes of Peruvian gastronomy, especially in coastal regions where access to fresh seafood is abundant. This dish is much more than just a soup; it is a reflection of Peru's culinary history, a fusion of techniques and flavors that ranges from indigenous traditions to Spanish and African influences.

Indigenous Origins and Colonial Enrichment

Shrimp stew has roots in the culinary traditions of the indigenous peoples who inhabited the Andean region of Peru.

Originally, these chupes (which means 'soup' or 'stew' in Quechua) were prepared with river fish and a variety of local products such as potatoes and corn. With the arrival of the Spanish conquistadors in the 16th century, new ingredients were introduced, such as shrimp and other seafood from the Pacific Ocean, which were not common in the indigenous diet of the highland regions.

Fusion of Ingredients

Over the years, Chupe de Camarones evolved by incorporating ingredients such as milk and cheese, brought by the Spanish, which added a richer texture and flavor to the dish. The African influence can also be seen in the use of seasonings and cooking techniques that further enriched the flavor profile of this soup.

Cultural Impact

Chupe de Camarones is not only a sample of Peruvian cuisine, but also acts as a vehicle for social and family cohesion. Its preparation and consumption are considered an act of communion and celebration, a time to come together and share. This soup is, therefore, much more than nutrition; it is an expression of cultural and family identity that endures through generations.

This culinary tradition encapsulates the history of Peru, showing how cuisine can be a mirror of social and cultural changes over time. Chupe de Camarones is a clear example of how food can connect the past with the present, celebrating the richness of a vibrant and diverse culture.

Preparation with Essential Details

This is not a complete guide to preparing a Peruvian shrimp soup, but a brief overview of the necessary ingredients and a brief explanation of the process. If you are looking for detailed instructions, See the full recipe.

Ingredients:

• Fresh shrimps
• Yellow potatoes
• Panca chili
• Milk
• Corn
• Fresh cheese
• Rice
• Egg
• Herbs

Preparation:

1. Cook the shrimp in salted water and drain, reserving the broth.
2. Sauté onion, panca chili and garlic in a pot until golden.
3. Add the shrimp broth and diced potatoes, allowing them to cook until tender.
4. Add the rice, corn and fresh cheese, and cook over low heat.
5. Add the shrimp, milk and one poached egg per serving, cooking until the egg is set.
6. Serve hot with a sprinkle of fresh herbs.

Paraguayan soup

Sopa Paraguaya is one of the most emblematic and curious dishes of Paraguayan cuisine. Despite its name, it is not a soup in the conventional sense, but rather a tasty corn, onion and cheese cake. Its history is as rich as its flavor, intertwining cultural elements of the indigenous Guaraní people with the influences of European colonizers.

Origins and Evolution

Sopa Paraguaya has its roots in Guaraní cuisine, where corn has always been a central ingredient. Originally, this dish probably began as a liquid corn-based soup, similar to what is known today as “kivevé,” which is more like a mashed corn and pumpkin soup.

The transformation of a liquid soup into a solid cake is a story that is intertwined with the arrival of the Spanish colonizers. It is said that the current recipe for Sopa Paraguaya arose from a culinary error during the 19th century. Legend has it that President Carlos Antonio López's cook tried to make a corn soup, but ended up adding too much corn flour, resulting in a cake that, despite the error, was very much liked by the president and his family.

Cultural and Social Significance

This dish is more than just a meal; it is a symbol of national identity in Paraguay. Sopa Paraguaya is served at all kinds of celebrations, from family events to national holidays. Its preparation and consumption are a source of national pride and a reflection of Paraguayan history and culture.

Furthermore, Sopa Paraguaya represents the adaptability and creativity of Paraguayan cuisine, which has known how to transform and adapt its recipes through generations. This dish is an example of how a culinary mistake can become a beloved and respected tradition.

In the Modern Context

Today, Sopa Paraguaya remains a staple dish in Paraguayan cuisine. It has remained a staple in the local diet and has gained international recognition as one of Paraguay's most representative dishes. Additionally, at culinary events and competitions, Sopa Paraguaya is frequently presented as an example of the national cuisine, bringing Paraguay's rich history to a wider audience.

Sopa Paraguaya not only nourishes the body, but also nurtures the spirit of community and cultural continuity, being a dish that celebrates Paraguayan heritage and identity in every bite.

Steps for a Perfect Preparation

This is not a complete guide to preparing a Paraguayan soup, but a brief overview of the necessary ingredients and a brief explanation of the process. If you are looking for detailed instructions, See the full recipe.

Ingredients:

• Cornmeal
• Fresh cheese
• Onion
• Milk
• Eggs
• Butter

Preparation:

1. Sauté the finely chopped onion in butter until golden.
2. Beat the eggs in a bowl and add the milk, corn flour and crumbled fresh cheese.
3. Add the sautéed onion and mix well to form a homogeneous dough.
4. Pour the mixture into a greased tray and bake at 180°C for 45 minutes or until golden.
5. Allow to cool before cutting into pieces and serving.

Conclusion

These four soups are a vivid reflection of the richness, creativity and traditions that define Latin American cuisine. They invite anyone who appreciates good food to immerse themselves in an unforgettable sensory journey, exploring the heart and soul of this vibrant region.

Although we do not currently feature these delicious soups on our menu, if you have an appetite for authentic Latin flavors, we invite you to try our Exquisite empanadas.

Perfect to satisfy your craving, our empanadas are made with traditional recipes that you are sure to love. Come and enjoy a bite of Latin America in every bite!