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5 Soups to Keep You Warm This Winter

by and


Page 4 of 5

  • Liz Warburton

El Mirador's Sopa Tarasca

Like with most soups, recipes for this particularly velvety soup vary. Though some use white beans, Doña Mari at El Mirador fills up her pot with pinto beans (similar to those used in the restaurant's entomatadas). For this staple that hails from the Mexican state of Michoacán, you'll want to make a trip to your local La Michoacana in search of ancho chiles, chiles de árbol, epazote and queso fresco (pick up totopos, or tortilla chips, from Sanitary Tortillas, 623 Urban Loop). Once ingredients are procured, get to work on this multi-step recipe and put just about every pot and pan to use. The result will be a smoky, homey and delicious bowl you'll want to duplicate through the winter months.

Or just head to El Mirador — no pots and pans required.


  • 5 1/2 pounds tomato
  • 1 onion, chopped
  • 3 garlic cloves
  • ½ stalk epazote
  • 1 bay leaf
  • 2 tablespoons vegetable oil
  • 3 chiles anchos
  • 3 chiles de árbol
  • 4 ounces chipotle en adobo, blended
  • 1 ½ teaspoons cumin
  • 3/4 teaspoon pepper
  • 3 pounds pinto beans, cooked and pureed
  • Salt, to taste
  • Crema, to taste
  • Queso fresco, for garnish
  • Totopos, for garnish
  • Cilantro leaves, for garnish


Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, lime leaves, galangal or ginger and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from heat and add the lime juice, green onions and cilantro. Taste for salt and spices, adjusting as needed to achieve a balance of spicy, salty and sour.


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