Dish

Caldo de fandango del valle

Valley fandango soup

Caldo de fandango del valle is made with chicken, potatoes, yuca, corn, and other vegetables. The soup is flavored with cilantro, cumin, and other spices. It is a nutritious and filling meal that is perfect for a cold winter day. The soup is typically served with rice and avocado on the side.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Soup› Meat Soup› Chicken Soup

Origins and history

Caldo de fandango del valle has been a traditional dish in the Valle del Cauca region of Colombia for many years. It is believed to have originated with the indigenous people of the region, who used local ingredients to create a hearty and nutritious soup. Over time, the dish has become a staple of Colombian cuisine and is enjoyed by people all over the country.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of caldo de fandango del valle, with different ingredients and spices used depending on the region and the cook. Some variations include the use of beef or pork instead of chicken, while others add additional vegetables like carrots or peas. Some cooks also add a splash of lime juice to the soup for a tangy flavor.

Presentation and garnishing

Caldo de fandango del valle is typically served in a large bowl with the rice and avocado on the side. The soup should be garnished with fresh cilantro and a slice of lime. The presentation should be simple and rustic, reflecting the traditional nature of the dish.

Tips & Tricks

To make the soup even heartier, you can add additional vegetables like carrots or peas. You can also use beef or pork instead of chicken for a different flavor. For a spicier soup, add a few dashes of hot sauce or chili powder.