In Mexico, a proper meal begins with a spoon. The comida corrida, the fondas and the family table all followed the same order: soup, dry soup, main dish and dessert. In restaurants, though, the soup section is one that many people skip without reading. That’s a mistake: Porfirio’s menu has four preparations with a lot of identity.<\/p>\n
A tomato broth with pasilla chile, served with crispy tortilla, panela cheese, avocado, sour cream and chicharr\u00f3n.<\/p>\n
The broth brings warmth and the light smokiness of the pasilla. The tortilla adds crunch, though it softens in the broth, so the order in which you eat it matters. The panela mellows, the avocado refreshes and the chicharr\u00f3n adds a different crunch, saltier this time. Every spoonful can be different.<\/p>\n
It began as a way to use up the previous day’s tortillas and ended up as one of the best-known dishes in the country.<\/p>\n
It’s served with white onion, cilantro, jalape\u00f1o and lime. A concentrated, hearty broth that everyone finishes at the table: the onion and cilantro refresh, the jalape\u00f1o brings the heat you choose and the lime wakes up the broth. It recalls the Guadalajara tradition of carne en su jugo. It works as a first course before a cut of meat or as a light main dish on a cold day.<\/p>\n
Sweet, smoky corn with garlic croutons. The roasting is the key: it gives depth to what, simply boiled, would be a flat cream soup. It’s the mildest option and the kids’ favorite; the children’s menu includes La Crema, a corn soup with croutons.<\/p>\n
In the home kitchen, “soup” doesn’t always mean broth. The sopa seca was the second course of the comida corrida. This toasted fideo in a tomato and pasilla chile sauce, with sour cream, Cotija cheese and avocado, belongs to that tradition. The toasting gives it a roasted flavor and a firm texture; the Cotija finishes the dish with its saltiness. It’s one of those dishes many people associate with the smell of fideo browning in grandma’s skillet.<\/p>\n
In a broth or a toasted fideo there is no presentation to distract you: what’s left is technique, ingredients and memory. And that also shows where everything else comes from.<\/p>\n","protected":false},"excerpt":{"rendered":"
In Mexico, a proper meal begins with a spoon. The comida corrida, the fondas and the family table all followed the same order: soup, dry soup, main dish and dessert. In restaurants, though, the soup section is one that many people skip without reading. That’s a mistake: Porfirio’s menu has four preparations with a lot […]<\/p>\n","protected":false},"author":7,"featured_media":10167,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"\n