February 2026 Newsletter

LCarne de res (beef dishes) in Mexican cuisine reflects a long history of cultural blending. Its roots trace back to pre-Hispanic traditions, Spanish colonization, and regional adaptation.

Before the Spanish arrived, indigenous peoples in Mesoamerica did not raise cattle. Their only protein sources were turkey, deer, rabbit, fish, insects, and beans. Cooking methods included slow simmering, roasting, and stewing. Additionally, the use of chiles, herbs, tomatoes, and squash, formed the culinary base that would later shape today’s beef dishes.

When the Spanish colonized Mexico in the early 1500s, they introduced cattle and other livestock and also lard. They also brought new cooking techniques as well such as braising and the use of meat-based broths. Because cattle thrived in Mexico’s landscapes, especially in the north and central regions, beef gradually became more available, though for centuries it was eaten mainly by landowners and in rural communities.

Over time, indigenous ingredients were combined with Spanish beef traditions, which then gave rise to simple, nourishing and delicious preparations of carne de res.

Basically, this was beef simmered with garlic, onions, chiles and herbs. They were cooked into caldo’s (broths), guisas (stews) or dry braises and served with beans, tortillas and rice. These dishes emphasized practicality and economy—using tougher cuts cooked slowly to become tender.

As beef became more common, regional styles emerged. Central Mexico became known for its beef stews in tomato or chili-based sauces. Northern Mexico favored grilled and roasted dishes influenced by the ranching culture and the Southern regions placed an emphasis on combining beef with indigenous spices and local chiles. Examples include caldo de res, carne en su jugo, carne guisada, and later carne asada traditions.

Carne de res dishes represent the mestizaje (cultural mixing) of Mexico, home-style cooking passed down through generations, and adaptability—each household and region has its own version. In short, Mexican carne de res is not one recipe but a culinary tradition born from history, land, and everyday life, blending Indigenous roots with Spanish influences into something distinctly Mexican.

FEBRUARY RECIPE – Caldo de Res (Mexican Beef Soup)

A rich beef broth base loaded with vegetables

Course: Main Course, Soup

Cuisine: Mexican

Keyword: caldo de res, Mexican beef soup, mexican recipe

Servings: 8 servings

Ingredients

10 cups water, divided

2½ lb. combined beef bone-in shanks or short ribs (that’s where flavor comes from) and a beef roast or pre-cut stewing beef

1 large onion quartered then cut again into chunks; reserve 4 tbsp minced onion for garnish

2 garlic cloves

3 bay leaves

1 tbsp salt

1 medium zucchini chopped

1 medium yellow squash or chayote peeled, seeded and chopped

2 small russet potatoes cubed

2 large carrots peeled and diced

2 roma tomatoes chopped

¼ large green cabbage chopped into 1” pieces

2 ears of corn cut crosswise into 2” slices

Handful of cilantro tied with string; 4 tablespoons chopped for garnish

4 oz tomato sauce or 4 tbsp tomato paste

Optional: sliced jalapeños

Instructions

•  Leave beef shanks or short ribs on bone and cut beef roast into 1 inch chunks. 

•  Add 8 cups of water, onion, garlic cloves, bay leaf, salt, and beef to a large pot, making sure beef is fully submerged.  

•  Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, using a ladle to skim any dark foam from surface as needed, 12–14 minutes. 

• Cover pot and cook, adjusting heat as needed to maintain a simmer, until beef is tender, 1–1½ hours. 

• Using tongs, remove beef shanks or short ribs, garlic and bay leaves from pot.

• Cut the beef into chunks and add back in to pot with bones. Discard bay leaves and let garlic cool slightly.

• Smash garlic into a paste with a spoon and add to the broth with the bunch of cilantro. 

• Add in the rest of the ingredients. If liquid level is low, add up to 2 cups water, 1 cup at a time. 

• Increase heat to medium and cover pot, leaving lid slightly open. Cook until carrots are tender, 20–30 minutes. Remove cilantro; discard. Skim fat from surface of soup. Stir in salt; taste and season with more salt if needed.

• Ladle soup into bowls and top with finely chopped white onion, finely chopped cilantro, and sliced jalapeños. 

•• Serve with lime wedges for squeezing over, rice, salsa verde, salsa roja and warm tortillas.