Caldo de Res has deep roots in Guatemalan and Mexican culinary tradition, believed to have originated from rural communities where families used simple, fresh ingredients to create hearty meals. It combines indigenous cooking techniques with Spanish colonial influences, especially the slow-cooking of meats with native vegetables. This soup has become a staple in latino households, especially during colder months or family gatherings. Loved for its rich, comforting flavor and nutritional value, Caldo de Res is often passed down through generations. Many people enjoy it not just for its taste, but for the sense of warmth and tradition it brings to the table.

📝 Ingredients (Serves 6–8)

2–3 lbs beef shank (with bone), or short ribs
10 cups water
1 medium onion, halved
3 garlic cloves
2 tsp salt (or to taste)
2 ears corn, cut into chunks
3 carrots, peeled and cut into chunks
2 potatoes, peeled and cubed
2 guisquil or chayotes or zucchini, cut into chunks
1 small cabbage, cut into wedges
3 Roma tomatoes, crushed by hand
½ cup chopped cilantro
1 lime, cut into wedges
Warm corn tortillas (for serving)
Optional: jalapeño or serrano slices for spice

👨‍🍳 Instructions

Simmer the beef
Place the beef shank in a large stockpot with 10 cups of water. Add onion, garlic, and salt. Bring to a boil, skimming off any foam. Lower the heat and simmer for 1.5 to 2 hours, or until beef is tender.
Add hearty vegetables
Add corn, carrots, and potatoes. Simmer for 15–20 minutes until they begin to soften.
Add softer vegetables
Add chayote or zucchini, cabbage, and tomatoes. Cook another 15 minutes or until all vegetables are fork-tender.
Season and finish
Taste and adjust seasoning with more salt if needed. Stir in chopped cilantro.
Serve
Ladle the caldo into large bowls, ensuring each serving gets beef, broth, and a mix of vegetables. Serve with warm corn tortillas, lime wedges, and optional chili slices for heat.

💡 Tips

Use bone-in beef for richer flavor.
Skim fat and foam to keep broth clear.
Add rice or noodles if desired.
Let diners squeeze fresh lime juice over their soup—it brightens the flavor!

About Caldo de Res (Guatemala)

Caldo de res is Guatemala’s beloved beef-and-vegetable soup—humble, generous, and deeply restorative. Built on slow-simmered beef shank and marrow bones, it gathers the country’s market bounty into one steaming bowl: ears of sweet corn, güisquil (chayote), ayote (squash), carrots, potatoes, green beans, cabbage wedges, and fragrant sprigs of cilantro. Served with warm corn tortillas, lime, and a dab of chile cobanero, it’s as much a ritual as a recipe—especially on Saturdays, the traditional day to eat it across many towns and neighborhoods.

The Saturday custom (“sábados de caldo”) grew alongside Guatemala’s market rhythm. Butchers break down fresh beef early on weekend mornings, and vegetable stalls overflow after Friday harvests. Families head to the mercado, then to a comedor where giant ollas—the blackened stockpots you can spot from the doorway—have been murmuring on the flame since dawn. For many, that first sip of broth after a busy morning shop marks the start of the weekend.

Historically, caldo de res reflects Guatemala’s layered culinary heritage. Pre-Hispanic Maya cookery centered maize, squash, herbs, and long, gentle stewing—techniques still evident in today’s broth-first approach and generous vegetables. Colonial-era influences introduced European cuts of beef and cocido-style presentation, in which meats and vegetables share the same pot but keep their integrity in the bowl. Over centuries the dish localized: corn stays on the cob, güisquil adds a delicate green sweetness, and the broth remains clean and golden rather than heavily spiced, allowing the quality of the bones and produce to shine.

Technique matters. Cooks start with cold water, bones, and shank so the broth clarifies as it climbs to a bare simmer. Foam is skimmed patiently. Salt is added gradually, often with onion, garlic, and a few peppercorns for quiet depth. Vegetables go in by toughness—yuca or carrots before güisquil and corn—so everything arrives at the table tender but not tired. The result is a broth that glistens with tiny droplets of marrow, carrying soft threads of beef and the perfume of fresh herbs. On the side: rice for spooning, lime to brighten, tortillas to chase the last sip.

Regional touches abound. In the highlands, cooks may lean on more güisquil and cabbage; in coastal zones you’ll see larger chunks of yuca or green plantain; around Antigua and the capital, comedores often add a sprig of hierbabuena at the end for a cool, minty lift. Some homes set out minced onion, extra cilantro, or chile seco tostado so each person can tune heat and aroma.

Beyond nourishment, caldo de res is social glue. It welcomes travelers off a night bus, steadies workers after the week, and fills Sunday lunchboxes with leftover broth and vegetables. Yet Saturday remains its moment—when fresh beef, fresh produce, and fresh gossip meet in a bowl. If you want to taste Guatemala’s markets, its patience, and its hospitality, come on a Saturday, claim a seat by the steaming olla, and let caldo de res do the rest.

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https://aprende.guatemala.com/cultura-guatemalteca/cocina/como-preparar-un-caldo-de-res-guatemalteco/
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