"Caldo de Res is typically made with vegetables like carrots, potatoes, zucchini and corn, all of which add nutritional benefit like vitamins, minerals and fiber to the soup," says Rifkin.

This caldo de res is a modified version of a beef stew with chayotes recipe by Lorenza Muñoz. It contains beef chuck cooked with onion and brandy, plus carrot, green bean, potato and serrano chile.

Make the Caldo de Res (Beef Soup) Add Vegetables: To the simmering beef stock, add potatoes and carrots. Cook for 20 minutes, or until they start to become tender. Build the Flavor: Add zucchini ...

Preparation Step 1 Combine 1 large white onion, cut into 1" pieces, 1 head of garlic, halved crosswise, 3 dried bay leaves, 2 lb. bone-in beef short ribs, rinsed, 1 lb. beef marrow bones, rinsed ...

Caldo de res is hearty and soulful when made with bone-in cuts of beef shank. The high quantity of collagen, bone marrow richness and deeply flavorful meat result in a rich and unctuous texture.

Caldo de res is one of Mexico’s most popular comfort foods, whether it’s cold, humid or extremely hot. The soup starts with a combination of beef and vegetables cooked in water to make the broth.

Tacos y Más: When Houston gets cold, caldo de res is the only answer At La Imperial Bakery in the East End, Señora Irma Perez warms body and soul with her "comida corrida" Mexican home cooking.

The broth-based caldo de res was packed with huge chunks of beefy rib meat and coarse-cut veggies, like cabbage, onions, potatoes, carrots, squash and chunks of corn on the cob.

In addition to the caldo de res and pollo, other good options are the chicken tortilla soup and the Posole Tapatio. Hours: Open from 9 a.m. to 8 p.m. every day.