Sopa de Tortilla

Dish information

Sopa de Tortilla, also known as Sopa Azteca, is a beloved and iconic Mexican soup, distinguished by its rich, flavorful broth and crispy tortilla strips. Its origins are deeply rooted in the central highlands of Mexico, where corn has been a dietary staple for millennia. The initial concept of creating a savory broth with corn-based ingredients is pre-Hispanic, but the addition of fried tortilla strips, a technique that likely evolved after the Spanish introduction of frying methods, solidified its modern form. The soup's base is typically a robust chicken broth, infused with roasted tomatoes, garlic, onion, and a blend of chilies, most commonly pasilla or ancho, which lend a smoky depth without excessive heat. The consistency and exact ingredients can vary slightly from region to region, but the core elements remain consistent. It is a dish that embodies comfort and tradition, often prepared in homes and served in restaurants across Mexico. The garnishes are as integral to the experience as the soup itself: usually fresh avocado slices, crumbled Mexican cheese (like Panela or Cotija), a dollop of sour cream or crema Mexicana, and sometimes a sprinkle of chicharrón. Sopa de Tortilla is not just a dish; it's a testament to the Mexican culinary philosophy of transforming simple, readily available ingredients into something profoundly flavorful and satisfying. It's a popular appetizer or a light meal, especially when seeking a comforting and authentic taste of Mexico.

Timeline

• 1500s

  Frying techniques arrive with the Spanish, influencing the creation of fried tortilla strips for soups.

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  1800s

  Recipes resembling modern Sopa de Tortilla begin to appear in Mexican culinary literature.

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  1940s

  Sopa de Tortilla becomes a staple in urban Mexican restaurants and homes, solidifying its place in national cuisine.

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  1960s

  The dish gains popularity in international Mexican restaurants, often under the name 'Aztec Soup'.