Sopa de Lima is one of the most distinctive dishes in
Yucatecan cuisine, a true icon that captures the essence of the region. It is not a common soup; it's a light and aromatic broth with a unique, refreshing citrus flavor. Its star ingredient is the
sour lime, a fruit unique to the Yucatán Peninsula that gives it its characteristic bittersweet tang.
More than just a simple first course, Sopa de Lima is a culinary tradition deeply rooted in daily life and celebrations. It is enjoyed in tourist restaurants and family homes alike, and is a popular remedy for any ailment. Served hot, with pieces of chicken, crispy fried tortilla strips, and garnished with habanero chili slices and cilantro, each spoonful offers a perfect balance of savory, sour, and crunchy, transporting you directly to the heart of Yucatán. It's a delicacy that combines simplicity and sophistication, and its popularity shows why it is a cornerstone of traditional Yucatecan cuisine.
The Sopa de Lima is a very flavorful chicken broth seasoned with local Yucatecan lime. It is served with shredded chicken or turkey, fried tortilla strips, and lime slices. You have to try it, or even better learn to make it!
Recipe for Sopa de Lima
Ingredients:
- 1 chicken or 2 breasts cut into large pieces
- 10 cups of water
- 2 sprigs of orégano
- 2 cloves garlic
- 1 onion cut into quarters
- Salt and pepper to taste
- 2 peeled, chopped tomatoes
- 1 chopped roasted red pepper
- 1 chopped onion
- 3 sliced limes
- 6 tortillas
Instructions:
Fry the soup ingredients (garlic, onion, tomato, and red pepper) in a pan with a bit of oil.
In a big pot, add water, chicken, and the fried soup ingredients. Add salt and pepper to taste.
Peel 2 limas (remove skin) and cut them into quarters and add to the soup whole.
Cut the tortillas into pieces, and fry in 2 tbs. corn oil, and drained on a paper towel.
Serve and top with chopped onion, lime, and fried tortilla.
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