Caldo de Res: Guatemalan Beef Soup

In Guatemala, Sunday means caldo. The beef goes in the pot early in the morning, and by lunchtime, the house smells like the best restaurant in the world. This is not a complicated dish – it is beef, vegetables, water, and time. But the result is one of the most satisfying bowls of soup you will ever eat.

The secret is the bone-in beef. The marrow melts into the broth over two hours of simmering, creating a rich, golden liquid that is restorative in a way no clear consomme can match. Every Guatemalan comedor has caldo de res on the menu, and it costs Q25-35 ($3-4.50) for a massive bowl with corn, potatoes, chayote, and more meat than you expect.

It is also the unofficial hangover cure of Guatemala. Saturday night was too long? Caldo de res on Sunday morning.

Ingredients

• 2 lbs (900g) beef shank with bone (hueso de res)
• 3 ears fresh corn, each cut into 3 pieces
• 3 medium potatoes, peeled and halved
• 2 chayotes (guisquil), peeled and quartered
• 2 medium carrots, cut into large chunks
• 1/2 small cabbage, cut into wedges
• 1 cup green beans (ejotes), trimmed
• 2 medium zucchini (guicoy), sliced thick
• 1 large white onion, quartered
• 4 cloves garlic, whole
• 1 bunch fresh cilantro
• 3 leaves fresh mint (hierba buena)
• 3 liters water
• Salt to taste

For Serving

• Lime wedges
• Chirmol (fire-roasted tomato salsa)
• White rice
• Corn tortillas

Step-by-Step Instructions

Step 1: Start the broth. Place the beef shank in a large pot with 3 liters of cold water, half the quartered onion, and the garlic cloves. Bring to a boil over high heat. Skim the foam thoroughly – this keeps the broth clear. Reduce heat to low, cover partially, and simmer for 1 hour.

Step 2: Add the hard vegetables. Add the corn pieces, potatoes, carrots, and remaining onion quarters. These need the most cooking time. Continue simmering for 30 minutes.

Step 3: Add medium vegetables. Add the chayote quarters, green beans, and cabbage wedges. Simmer for 15 minutes.

Step 4: Add soft vegetables and herbs. Add the zucchini slices, whole cilantro sprigs, and mint leaves. Cook for 10 more minutes. The zucchini and herbs should stay vibrant.

Step 5: Season. Taste the broth and add salt generously. A good caldo needs plenty of salt to bring out the beef and vegetable flavors. The broth should be rich, golden, and deeply satisfying.

Step 6: Serve. Use a large ladle to serve in big, deep bowls. Each serving should get broth, a piece of beef, and a generous portion of every vegetable, including a piece of corn. Set out lime wedges, chirmol, white rice, and warm tortillas on the table.

Como Lo Hacemos en Guatemala (Local Tips)

The bone is not optional. Boneless beef makes a thin, flat broth. You need the marrow from the shank bone rendering into the soup for at least an hour. This is what makes caldo de res caldo de res.

Add vegetables in stages. Hard vegetables (corn, potatoes, carrots) first, then medium (chayote, cabbage, green beans), then soft (zucchini, herbs) last. This way everything is perfectly cooked – nothing mushy, nothing underdone.

A squeeze of lime at the table transforms it. The acidity cuts through the richness of the broth and brightens all the flavors. Always serve with lime wedges.

At the comedor, they ask: “Le pongo hueso?” (Do you want bone?) Say yes. The marrow inside the bone is the cook’s bonus – spread it on a warm tortilla with a pinch of salt.

Approximate Nutrition (per serving)

More Guatemalan recipes: Kak’ik (Turkey Soup) | Hilachas (Shredded Beef) | Pepian (National Dish)

Related: Guatemala Food Guide | Food Prices | Cost of Living