I mentioned on Instagram recently that my family is unashamedly obsessed with Mexican food. We love it local, we love it authentic, we love it good, and we love it OFTEN. So of course, even while we were in Chicago celebrating Thanksgiving for a few days, we had to get our Mexi fix. So we ended up trying XOCO, one of Rick Bayless‘ restaurants. The line on Black Friday was practically out the door, but we were freezing and once I saw the long menu of caldos (soups), I was hooked. I had a minor crisis trying to decide what to order (they literally ALL looked amazing!), but I read that the XOCO carnitas caldo was the most popular soup. So I had to try it. Let’s just say that my family was a little stunned when I finished the entire bowl. It was massive. But holy cow – I had to. This soup was insane. Based on the most yummy spicy broth, this soup had everything from tender carnitas, to yummy avocado, these amazing little potato-masa dumplings, amassive bunch of fresh cilantro and arugula on top, and all garnished with lots of lime. Without a doubt, one of the best soups I’ve had in my life. (And I don’t say that lightly.) So of course, I had to come home and try to recreate it. I would never presume to top (or match) a Rick Bayless recipe, since the guy is a Mexican food genius. But I have to say that this recipe turned out pretty awesome. I even succeeded with the little potato-masa dumplings! (Although you could easily just use diced potatoes.) ;) It definitely took a bit of time to prep when making the carnitas from scratch. But let me tell you, the final product is completely worth it. And it’s also one of those soups that tastes better and better each time you warm it up for leftovers.
What are some of your favorite Mexican soups? Has anyone been to XOCO?