Caldo de Res
🍲 🥩 🦴 🍲
Mexican Beef Shank Soup
Built from humble ingredients and long simmering, Caldo de Res transforms beef, bones, and vegetables into something deeply nourishing and distinctly Mexican. This version leans into clarity and structure, using beef shank as its foundation for a broth that is clean, beef-forward, and layered in flavor.
Beef shank is essential here. The cross-cut bones contribute marrow, collagen, and connective tissue that gradually dissolve into the broth, building body and depth without heaviness. As it simmers, the shank releases richness while the meat becomes tender enough to fall from the bone. It is a cut that defines the character of the soup.
Unlike caldo de res rojo, this version contains no tomatoes. Caldo de res rojo builds its identity from tomatoes—often roasted or simmered with chiles—which give the broth a reddish color and a deeper, more acidic profile. This clearer preparation instead relies on beef, aromatics, and Mexican oregano to create a broth that is golden, transparent, and focused on the natural flavor of the meat and vegetables. The result is a different expression of the same tradition, where each ingredient remains distinct within the bowl.
The sundae starts with creamy vanilla ice cream, then layers on quartered bananas that have been caramelized on the cut side until golden. A generous swirl of whipped cream is topped with chocolate chips and a drizzle of caramel sauce, while warm chocolate sauce is served in a silver pitcher for pouring over each serving just before digging in.
