A cooking class about the Guatemalan Caldo de Res was the highlight of my visit to Escuintla, Guatemala. Escuintla, with its warm weather and rich farming landscape, is a town showcasing Guatemala’s rural landscape of sugarcane plantations, volcanic scenery along with a relaxed, local atmosphere. The area is also known for traditional foods like the Guatemalan Caldo de Res recipe for beef soup. This hearty dish is a staple in Escuintla and surrounding areas because it utilizes fresh veggies and tender beef.
The steps to making the Guatemalan Caldo de Res were explained in the cooking class. The instructor said it’s essentially beef soup with veggies like carrots, potatoes, cabbage and corn and beef chunks. The ingredients are simmered in water using spices and herbs so the flavors merge gradually. My first impression of the Guatemalan Caldo de Res recipe was simple: basic ingredients in addition minimal seasoning to let the flavors come through.
The flavor of this Guatemalan Caldo de Res recipe is moderate but satisfying, the veggies giving the broth a subtle sweetness and the beef getting tender from the slow cooking process. It’s a clear broth and also the veggies are a little firm: a great balance of textures. The Guatemalan Caldo de Res recipe is not hot, but has a soft taste profile that highlights the quality of the ingredients. Locals in Escuintla love this dish and typically have it to be a family meal with rice and fresh tortillas.
In Escuintla, the Guatemalan Caldo de Res recipe is served at local markets and food stalls. It is usually eaten at lunch when residents want something warm and filling. Its popularity comes from its simplicity and healthy nature which appeals to every age. Various families modify the Guatemalan Caldo de Res recipe by altering the vegetables or the thickness of the broth, but the basic dish is the same.
A class I took to learn the Guatemalan Caldo de Res recipe in Escuintla helped me understand the role of this dish in Guatemalan cuisine. It demonstrated that an easy, well prepared soup could be a highlight of the local food, where fresh, accessible ingredients were the community’s focus. Guatemalan Caldo de Res is a staple in Escuintla reflecting both the region’s culinary traditions and agricultural bounty.
Ingredients For the Guatemalan Caldo de Res Recipe
Beef Cut Into Cubes
Cooking Oil
Diced Onion
Minced Cloves of Garlic
Sliced Carrots Peeled
Diced Potatoes Peeled
Ears of Corn Husked and Cut Into Thirds
Ciced Tomatoes, diced
Green Bell Pepper Seeded and Diced
Sliced Zucchini, sliced
Shredded Cabbage
Beef Broth
Bay Leaves
Dried Oregano
Salt
Pepper
Chopped Fresh Cilantro
Lime wedges
Cooking Instructions For the Guatemalan Caldo de Res Recipe
Start by heating 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. – Warm up the pot to prepare for cooking. Heat the cooking oil until it shimmers. Ensure the pot is adequately heated for proper cooking. Allow the oil to reach a moderate temperature. Make sure the oil covers the bottom of the pot evenly.
Add the diced onions to the pot and sauté until they become translucent. – Stir the onions occasionally to prevent burning. Cook the onions until they turn a light golden color. Sauté until the onions become soft and aromatic. Allow the onions to sweat and release their natural flavors. Make sure the onions are evenly distributed in the pot.
Next, add the minced garlic and cook for an additional minute until fragrant. – Stir the garlic constantly to avoid it from sticking. Allow the garlic to release its aroma and flavor. Cook the garlic until it becomes slightly golden in color. Ensure the garlic is evenly mixed with the onions. Be careful not to burn the garlic as it can turn bitter.
Place the beef cubes into the pot and brown them on all sides. – Stir the beef cubes occasionally for even browning. Cook the beef cubes until they develop a rich brown crust. Make sure all sides of the beef cubes are seared evenly. Allow the beef to caramelize for enhanced flavor. Ensure the beef cubes are evenly spread out in the pot.
Once the beef is browned, add the diced tomatoes, sliced carrots, and diced potatoes to the pot. – Stir the vegetables gently to distribute them evenly. Ensure that the tomatoes, carrots, and potatoes are evenly incorporated. Combine the vegetables with the beef for a flavorful mixture. Allow the vegetables to soften and release their juices. Make sure the vegetables are cut into uniform sizes for even cooking.
5 Essiential Ingredients for Guatemalan Food
Guatemalan cuisine is deeply influenced by Mayan traditions, Spanish heritage, and locally sourced ingredients, resulting in a unique flavor profile that combines earthy, tangy, and spicy notes. Among the essential ingredients, corn stands out as a foundational staple. Known as maíz in Spanish, corn is the backbone of many dishes and a cultural symbol in Guatemala. It is used in various forms, from tortillas that accompany nearly every meal to tamales, which are made with a dough of masa and wrapped in banana leaves. Corn also features in drinks like atol de elote, a warm, sweet corn beverage. This ingredient’s versatility and accessibility make it a crucial part of Guatemalan meals, representing sustenance and tradition.
Chilies are another key ingredient that adds both flavor and heat to Guatemalan food. Though the cuisine is not as intensely spicy as other Central American foods, it often incorporates varieties like the guajillo, cobán, and *pasa* peppers, which add depth without overpowering the dish. These chilies are used in salsas, stews, and sauces, such as the rich sauce in pepian, a traditional meat stew. The use of mild to medium spiciness gives Guatemalan dishes their distinctive warmth and aroma, allowing the natural flavors of other ingredients to shine through.
Tomatoes are essential for the base of many Guatemalan recipes, providing acidity, richness, and natural sweetness. Often roasted to deepen their flavor, tomatoes are combined with chilies, onions, and spices to create rich sauces that are integral to dishes like hilachas (shredded beef stew) and jocon (a green chicken stew). The incorporation of tomatoes reflects Spanish influences while highlighting the country’s abundance of fresh produce.
Another indispensable ingredient is pepitoria, or pumpkin seeds. Ground pumpkin seeds are used to thicken sauces, add texture, and enhance flavors, particularly in stews and traditional dishes. In pepian, for instance, pepitoria gives the sauce a nutty undertone that balances the spices and brings a subtle richness. This ingredient not only adds depth but also reflects Guatemala’s pre-Columbian culinary heritage, as pumpkin seeds have been used in the region for centuries.
Finally, achiote (annatto) brings vibrant color and a mild, peppery flavor to Guatemalan food. The seeds are often ground into a paste or oil and used as a seasoning or natural colorant, giving dishes an appealing reddish hue. Achiote’s subtle flavor enhances recipes like recado rojo, a red sauce for meats and poultry. Together, these five ingredients — corn, chilies, tomatoes, pepitoria, and achiote — embody the flavors, history, and culinary creativity of Guatemalan cuisine, forming the foundation of its most cherished dishes.
10 Reasons I Love Guatemalan Food
1. Rich Cultural Influence – Guatemalan food is a tapestry of indigenous Mayan traditions and Spanish influences, creating a unique blend of flavors and techniques. This cultural richness is evident in every dish, from hearty stews to tamales, which are made with ancient methods and local ingredients that reflect the country’s history.
2. Fresh, Local Ingredients – The use of fresh, locally-sourced ingredients is a hallmark of Guatemalan cuisine. Vegetables, fruits, meats, and herbs are commonly grown or sourced nearby, adding to the freshness and authenticity of the dishes. From ripe tomatoes and vibrant chilies to fresh corn and herbs, Guatemalan food celebrates nature’s bounty.
3. Variety of Flavors – Guatemalan food offers a dynamic mix of flavors, from the mild and savory to the slightly spicy. Each dish is thoughtfully balanced, often combining elements like sweet, tangy, and spicy in a single recipe. For instance, the classic dish pepian has a blend of roasted vegetables, spices, and chili peppers, creating a depth of flavor that’s hearty and aromatic.
4. Traditional Cooking Techniques – Many Guatemalan recipes use traditional cooking techniques passed down through generations. Slow roasting, open-fire cooking, and clay pot preparation bring out authentic flavors and add a unique taste to dishes. These methods honor the roots of Guatemalan food, connecting each dish to a rich culinary past.
5. Diversity of Regional Dishes – Guatemala’s varied geography — from coastal regions to mountainous highlands — contributes to the diversity of regional foods. Each region has specialties that showcase the local environment and resources. The highlands, for instance, are known for hearty stews like kak’ik, a turkey soup with a blend of spices, while coastal areas feature more seafood-based dishes.
6. Colorful and Appealing Presentation – Guatemalan food is as visually appealing as it is delicious. Dishes are often vibrant, with colors from ingredients like tomatoes, chilies, and achiote, which adds a rich red hue. This lively presentation makes Guatemalan food inviting and showcases the beauty of local produce and spices.
7. Nutritious and Balanced Meals – Guatemalan dishes often incorporate a balanced mix of protein, vegetables, and grains. Corn, beans, and rice are staples, providing energy, while proteins like chicken, pork, and fish are commonly paired with nutrient-dense vegetables. This balance makes Guatemalan meals both satisfying and nutritious.
8. The Role of Maize (Corn) – Corn, or maíz, is central to Guatemalan cuisine and cultural identity. Used to make tortillas, tamales, and drinks like atol de elote, corn is a versatile ingredient that’s celebrated in countless ways. It represents the indigenous heritage and plays an essential role in nearly every meal, highlighting Guatemala’s deep connection to this staple crop.
9. Soulful Soups and Stews – Guatemalan cuisine is known for its rich soups and stews that bring comfort and warmth, like hilachas (shredded beef stew) and jocon (green chicken stew). These dishes are not only filling but deeply flavorful, often made with a blend of local spices, vegetables, and herbs that make each spoonful satisfying and complex.
10. Emphasis on Family and Community – Food in Guatemala is often a communal experience, with dishes designed to be shared. Meals like fiambre, a traditional salad served during Día de los Santos, bring families together in celebration. This sense of community and the tradition of sharing food adds another layer to the enjoyment of Guatemalan cuisine, making it not just about the food itself but about the connections it fosters.
These ten reasons capture what makes Guatemalan food unique, from its deep roots in tradition and family to its fresh ingredients and flavorful dishes. Each meal tells a story of the country’s history, geography, and cultural pride, making Guatemalan cuisine a truly special experience.
Most Popular Spices Used by Guatemalan Locals
Guatemalan cuisine is known for its balanced and flavorful use of spices, combining native ingredients with those introduced by Spanish settlers to create a rich tapestry of taste. One of the most prominent spices in Guatemalan cooking is Qchiote (annatto), which adds a mild peppery flavor and vibrant red hue to various dishes. Often ground into a paste, achiote is used in stews, tamales, and rice, infusing the food with an earthy flavor that complements other ingredients. Its coloring properties also enhance the visual appeal of traditional recipes, making it a versatile favorite among locals.
Another essential spice is Pepitoria, or ground pumpkin seeds. Unique to Guatemalan and neighboring Central American cuisines, pepitoria is often used to thicken sauces and add depth to stews, especially in dishes like pepian, where it contributes a subtle nutty flavor. Combined with roasted tomatoes, chilies, and other spices, pepitoria adds a distinctive richness that embodies the essence of Guatemalan cooking. This practice of using seeds as a seasoning reflects ancient Mayan cooking traditions, which continue to influence modern Guatemalan flavors.
Cinnamon is also widely used, particularly in sweet and savory dishes that highlight Guatemalan cuisine’s Spanish influence. Known locally as canela, cinnamon is a common ingredient in mole sauces, as well as in desserts and beverages like atol de elote (a corn-based drink). Its warm, aromatic flavor adds complexity to various recipes, bridging the flavors of local ingredients with a Spanish touch. Often paired with other spices, cinnamon is essential in creating the nuanced flavors found in Guatemalan comfort foods.
Allspice is another popular spice in Guatemala, bringing a warm, slightly peppery note to savory dishes and marinades. This spice, derived from the dried berries of the pimento tree, is known as *pimienta gorda* in Guatemala and is commonly used in soups, stews, and meats. Its subtle complexity enhances dishes without overpowering them, offering a rounded flavor profile that highlights the country’s love for balanced seasoning.
Chili Peppers such as cobán and guajillo varieties are staples for adding heat and depth. Though Guatemalan cuisine is not typically very spicy, the addition of these chilies gives dishes a gentle warmth and smokiness. Ground or used whole, these chilies appear in everything from salsas to stews, like the renowned kak’ik, a spicy turkey soup from the highlands. Together, these spices — achiote, pepitoria, cinnamon, allspice, and chili peppers — define the flavors of Guatemalan food, infusing it with tradition and the unique balance of local and global influences.
FAQ For the Guatemalan Caldo de Res Recipe
Q: What are the main ingredients in Guatemalan Caldo de Res?
A: Guatemalan Caldo de Res is a hearty beef soup that typically includes large chunks of beef, such as shank or short ribs, which provide rich flavor to the broth. In addition to the beef, the recipe usually features a variety of vegetables, including carrots, potatoes, corn, and plantains, which contribute to the dish’s texture and nutritional value. Fresh herbs like cilantro and seasonings such as garlic and onion are often added to enhance the overall taste. This combination creates a comforting and nourishing dish that is often enjoyed during family gatherings or special occasions.
Q: How long does it take to prepare Guatemalan Caldo de Res?
A: Preparing Guatemalan Caldo de Res usually takes around two to three hours from start to finish. The initial step involves simmering the beef in water with aromatics like garlic and onion to create a flavorful broth. Once the beef is tender, vegetables are added and cooked until soft, which may take an additional 30 to 45 minutes. This lengthy cooking time allows the flavors to develop fully, resulting in a rich and satisfying soup that is perfect for sharing with family and friends.
Q: Can Guatemalan Caldo de Res be made ahead of time?
A: Yes, Guatemalan Caldo de Res can be made ahead of time, making it a great option for meal prep or for serving at gatherings. After preparing the soup, allow it to cool before transferring it to an airtight container and storing it in the refrigerator for up to four days. The flavors often deepen and improve after sitting, so reheating the soup before serving can enhance the overall experience. Just be sure to reheat it gently to preserve the texture of the vegetables and meat.
Q: What are some traditional sides to serve with Guatemalan Caldo de Res?
A: Traditional sides that complement Guatemalan Caldo de Res include rice, which can be served alongside the soup to soak up the flavorful broth. Another common accompaniment is homemade corn tortillas, perfect for dipping into the soup. Some people also enjoy adding a side of avocado or a fresh salad to enhance the meal’s freshness. These sides not only provide additional textures and flavors but also contribute to a more complete and satisfying dining experience.
Q: Is Guatemalan Caldo de Res suitable for freezing?
A: Yes, Guatemalan Caldo de Res can be frozen, making it a convenient option for storing leftovers or preparing meals in advance. To freeze the soup, allow it to cool completely and then transfer it to airtight containers or freezer bags. It’s best to portion the soup before freezing to make reheating easier. When you’re ready to enjoy it again, thaw the soup in the refrigerator overnight and reheat it on the stovetop, adding a little extra water or broth if needed to reach the desired consistency.
Guatemalan Caldo de Res Recipe
Equipment
- Large pot or Dutch oven: Used for cooking the soup and accommodating all the ingredients.
- Cutting board and knife: Used for chopping and preparing the vegetables and meat.
- Wooden spoon or spatula: Used for stirring and mixing the ingredients in the pot.
- Ladle: Used for serving the soup into bowls.
- Tongs: Used for handling and flipping the beef cubes during browning.
- Measuring cups and spoons: Used for accurate measurement of ingredients.
- Soup bowls and spoons: Used for serving and enjoying the finished dish.
Ingredients
- 2 pounds beef (such as chuck or stew meat) cut into cubes
- 2 tablespoons oil cooking
- 1 onion onion diced
- 3 garlic cloves minced
- 2 carrots peeled and sliced
- 2 potatoes peeled and sliced
- 2 corn ears husked and cut into thirds
- 2 tomatoes diced
- 1 bell pepper green seeded and diced
- 1 zucchini sliced
- 1/2 cabbage shredded
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon oregano dried
- cilantro Fresh chopped (for garnish}
- 12 Lime wedges (for serving}
- Salt and pepper to taste
Instructions
Start by heating 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat.
- a. Warm up the pot to prepare for cooking.
- b. Heat the cooking oil until it shimmers.
- c. Ensure the pot is adequately heated for proper cooking.
- d. Allow the oil to reach a moderate temperature.
- e. Make sure the oil covers the bottom of the pot evenly.
Add the diced onions to the pot and sauté until they become translucent.
- a. Stir the onions occasionally to prevent burning.
- b. Cook the onions until they turn a light golden color.
- c. Sauté until the onions become soft and aromatic.
- d. Allow the onions to sweat and release their natural flavors.
- e. Make sure the onions are evenly distributed in the pot.
Next, add the minced garlic and cook for an additional minute until fragrant.
- a. Stir the garlic constantly to avoid it from sticking.
- b. Allow the garlic to release its aroma and flavor.
- c. Cook the garlic until it becomes slightly golden in color.
- d. Ensure the garlic is evenly mixed with the onions.
- e. Be careful not to burn the garlic as it can turn bitter.
Place the beef cubes into the pot and brown them on all sides.
- a. Stir the beef cubes occasionally for even browning.
- b. Cook the beef cubes until they develop a rich brown crust.
- c. Make sure all sides of the beef cubes are seared evenly.
- d. Allow the beef to caramelize for enhanced flavor.
- e. Ensure the beef cubes are evenly spread out in the pot.
Once the beef is browned, add the diced tomatoes, sliced carrots, and diced potatoes to the pot.
- a. Stir the vegetables gently to distribute them evenly.
- b. Ensure that the tomatoes, carrots, and potatoes are evenly incorporated.
- c. Combine the vegetables with the beef for a flavorful mixture.
- d. Allow the vegetables to soften and release their juices.
- e. Make sure the vegetables are cut into uniform sizes for even cooking.
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1 comment
This beef soup was hearty and flavorful, with perfectly cooked vegetables.