Ruthie’s Caldo de Res

I consider Caldo de Res to be the ultimate Mexican comfort food. When I was a child, our extended family lived in Mexico. We only got to see them once or twice a year during school breaks and missed them terribly between visits. We would travel to Mexico every holiday season, and when we walked into my grandparents’ house, this is the meal that was waiting on us. It is still a family favorite. If I hear that someone is making Caldo de Res, I’m cancelling all my plans and showing up for dinner. It’s the kind of food that brings people together, and each person can customize his or her bowl with the listed condiments. 

by Ruthie Gomez

Ricardo and Chana Gomez


• 3–4 pounds of beef shank, with bone
• 3 ears of fresh corn, shucked and cut into 2–3 pieces 
• 1 medium onion, diced
• 4 cloves of garlic, finely minced
• 2 carrots, chopped into large pieces
• 2 chayote squash, peeled and chopped in large pieces
• 2 zucchini, chopped into medium cubes 
• 2 potatoes, peeled and chopped in medium pieces 
• 1 cube “Caldo de Res” flavor bouillon 
• Salt to taste 
• 2 chipotle chilis (from a can)

Condiments (served on the side)

• Fresh jalapeno peppers, chopped in small pieces
• Cilantro, finely chopped 
• Raw onion, diced

“I consider Caldo de Res to be the ultimate Mexican comfort food.”

Ruthie Gomez


1. Place the beef in a large stock pot and cover with approximately 4 to 6 cups of water, so that the water is about one inch above the meat. Bring to a boil and boil for about 40 minutes. Do not be alarmed by the foamy substance that’s released. Simply skim it off and discard.
2. Keeping the beef in the pot, add the carrots, corn, onion, and garlic. Stir in the “Caldo de Res” bouillon cube and the chipotle peppers. 
3. Return to a boil, cover, and simmer at a low boil for about 35–40 min. One way to see if the potatoes are ready to add is by feeling if the carrots are close to being tender. If they are, add the potatoes, chayote and zucchini. Cover and cook for an additional 15 minutes. After the potatoes are tender, it is ready to serve. 
4. Ladle into large bowls, and serve alongside the condiments. 

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