DISH RESEARCH · Soup
Caldo de Pata
Thelma Oralia Cáceres Rivera’s Guatemalan caldo de pata starts with broth made from a beef foot.
About Caldo de Pata
Thelma Oralia Cáceres Rivera’s Guatemalan caldo de pata starts with broth made from a beef foot. A separately cooked tomato, miltomate and dried-chilli mixture joins it, followed by leek, celery, carrot, chayote and potatoes.
Chile guaque and chile pasa contribute their chilli character to the tomato base. Garlic, onion, mint and cilantro give the vegetable broth an aromatic finish.
Chopped onion and cilantro are added to each serving. The source pairs the soup with rice and small corn tamales, keeping the broth and vegetables at the centre of the bowl.
Allergens in this recipe
Contains: Celery.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Caldo de Pata
Thelma Oralia Cáceres Rivera’s Guatemalan Caldo de Pata.
- Beef footProteinIngredient page not linked
- MiltomateBaseIngredient page not linked
- GarlicAromatic
- LeekBase
- TomatoBase
- OnionAromatic
- Chile guaqueSeasoningIngredient page not linked
- Chile pasaSeasoningIngredient page not linked
- CeleryBase
- CarrotBase
- ChayoteBase
- PotatoBase
- Hierbabuena mintAromatic
- CilantroGarnish
- WaterLiquid
- SaltSeasoning
- RiceAccompaniment
- Small corn tamalesAccompanimentIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Beef foot: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source removes foot after initial broth cooking; does not expressly return it. No invented final meat-pieces instruction.; Ingredient page link pending verification or catalogue review
- Miltomate: Recipe-specific ingredient evidence; Allergen details unconfirmed. Exact source regional ingredient retained; no assumed Physalis species/catalogue mapping.
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Leek: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Tomato: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Chile guaque: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source regional chilli identity retained; no assumed guajillo/pasilla mapping.
- Chile pasa: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source regional chilli identity retained; exact species/product unverified.
- Celery: Recipe-specific ingredient evidence; Celery source-confirmed
- Carrot: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Chayote: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Potato: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Hierbabuena mint: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader mint identity; species unverified.
- Cilantro: Recipe-specific ingredient evidence; Allergen details unconfirmed. Cooked herb and raw final garnish consolidated; source uses culantro/cilantro for same bunch without establishing separate species.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Separate full formula unprovided.
- Small corn tamales: Recipe-specific ingredient evidence; Allergen details unconfirmed. Named tamalitos de maíz service105; dough/fat/seasoning/filling formula unprovided.
Origins & food traditions
Countries
- Guatemala
- GuatemalaCatalogue link pending review
Cuisines & regions
- Guatemalan Cuisine
- Guatemalan CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.