Dish

Chilpachole de jaiba

Spicy crab soup

Chilpachole de jaiba is made by first sautéing onions, garlic, and bell peppers in oil until they are soft. The crab is then added to the pan along with chicken or vegetable broth and various herbs and spices. The soup is simmered for several minutes until the flavors have melded together. The soup is typically served with tortillas or crusty bread.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Soup› Seafood Soup

Origins and history

Chilpachole de jaiba is a traditional Mexican dish that has been enjoyed for centuries. It is believed to have originated in the coastal regions of Mexico, where crab is a popular ingredient. The soup is typically served during the winter months, as it is believed to help warm the body and boost the immune system.

Dietary considerations

This dish is not suitable for vegetarians or vegans, as it contains crab. It may also not be suitable for those with a sensitivity to shellfish or spicy foods.

Variations

There are many variations of this dish, with some recipes calling for the addition of different types of seafood or vegetables. Some recipes also call for the use of white wine or cream to add richness to the soup.

Presentation and garnishing

To make this dish look even more appetizing, garnish it with fresh herbs such as cilantro or parsley. You can also add a dollop of sour cream or avocado to the soup before serving to add richness and creaminess.

Tips & Tricks

When cooking the crab, be sure to remove any shells or cartilage before adding it to the soup. This will help to ensure that the soup is easy to eat and enjoyable to consume.

Side-dishes

Tortillas or crusty bread are the perfect accompaniments to this soup. They help to soak up the flavorful broth and provide a satisfying crunch.

Drink pairings

A light beer or a crisp white wine such as Sauvignon Blanc pairs well with this dish. The alcohol helps to cut through the richness of the soup and enhance the flavors of the crab and vegetables.