The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jul. 7, 2009
This has become our family's favorite during the cold months. Thanks for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 24, 2009
This is wonderful my husband and his family are from Guadalajara, Jalisco Mexico and i made this and invited them all over. They loved it!!! Thanks for the wonderful recipe!
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Cooking Level: Intermediate

Home Town: Aitkin, Minnesota, USA
Living In: Anoka, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 15, 2009
I agree with the other reviewers who said the recipe needs garlic and cumin. It is just a basic vegetable soup without those flavor notes. We also added oregano to give the soup more of a Mexican flavor. It is a delicious soup but gets four stars becase it lacks "Mexican" seasonings.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 1, 2009
It is best to have a soup base for this soup, as it gives the soup more flavor. Please note, Caldo de Res Actually translates to "beef soup." This soup is a staple through All of latin america.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 23, 2009
This is better than what I get at the restaurant. Only thing I did different was I added 2 tsp of cumin.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 16, 2009
This was more flavorful than I expected. We used stew meat (we are lazy cooks), and it worked well.
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Cooking Level: Beginning

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 16, 2009
This was my first try at Caldo de Res... I was nervous making it. Hoping it would taste as traditional as my friends family make it. it was perfect! i did a little tweaking to suit my family's taste and it was awesome! thank you so much for this!!! now i don't have to wait until a friend brings it along or buy it at the local Mexican Market! thanks a bunch
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Mar. 11, 2009
Very good! I followed the recipe but just eye out the vegetables and still came out really good and hubby enjoyed it. Reminded me of my moms and coming from a Mexican this soup is the best and can't get enough of it! made it already 3 times!!!! love love it!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Vilseck, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 9, 2009
My mom has been making this soup for years and I have similar recipe. We don`t add tomatoes together with meat, but later (~30 min. after meat simmering). I don`t want to write my modifications, I can say this recipe is good and you won`t feel regret if you try this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 26, 2009
I love this soup ! It tastes like the 'Cadillo soup' from my favorite Tex Mex restaurant. So flavorful and delicious ! I topped the soup with crumbled tortilla chips, and my boys loved it ! I didn't use Chayote. Instead I substituted with zucchinis.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 18, 2009
I've made clado before and always so bland but i tried it this was and wow was great thanks my family loved it;-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 12, 2009
This was wonderful, but I did substitute a few things since I didn't have evrything on hand. I know I chopped my veggies into smaller pieces than the recipe called for. I used leftover roast that I had in the fridge and I used all beef broth instead of water. I really think what makes this outstanding is the fresh lime juice, cilantro and jalapeno peppers which I stirred in just b4 serving. Without these ingredients, it wouldn't be worth making. I will make this again.
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Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 3, 2009
This is a great recipe because you don't need to change much. I used 1 lb of beef shanks (on the bone) and 1 lb of lean stew meat. Since I used a pressure cooker, I adjusted the recipe to 4 cups of beef broth. Basically, I followed other pressure cooker stew recipes by dredging the meat in seasoned flower, then browning in batches. Next, I sauted the onions and garlic. After the onions were browned, I added the diced tomatoes and beef broth. Cooked it for 15 minutes after it pressured, then added the veggies and cooked for another 10 minutes. It was thicker than most people may like it, so a few cups of water could have been added as well. I personally like thicker soups, so loved the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 2, 2009
I love this soup, my mom has been making it for years and looking at the ingredients in this recipe, it's very similar. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 23, 2009
This was excellent and was well worth the three or so hours it took to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 23, 2009
Too good for words!! Use a small head of cabbage tho. Otherwise, make exactly as is. Delicioso!!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Amarillo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 5, 2009
My husband is from Mexico and he said this is exactly like the food he ate when growing up. I'm from the US and this soup is freak'n good!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 4, 2009
I made this last night and my family loved it. Excellent recipe. Probably the best soup I've ever made. I didn't use the beef bone, I used boneless flanken rib meat and cut it into 1/2 inch strips and it came out wonderfully.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 31, 2008
My wife is from El Salvador and 2 years ago her aunt made this soup, so about 6 months later I decided I was going to make this soup for the entire family. This recipe is now a staple in our home and I make it on a regular basis. This truly is a very user friendly recipe and delivers a wonderful soup that is even better the next day! Thanks, John
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Cooking Level: Expert

Home Town: Ormond Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 17, 2008
Mom made this for us growing up. I've revised using short ribs and any cut of roast on sale. Just ask the butcher to cut into stew meat. I also add celery stalks and bay leaf. Cumin is also necessary. I used wedges of cabbage at the end and zucchini squash and it turns into a robust vegetable beef soup. Don't forget the corn on the cob, I keep some in the freezer. One more tip, we sometimes serve on top of a scoop of white rice if we don't have enough soup. Deelicious
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Modesto, California, USA

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