In all of its forms — creams, broths, bisques, chowders — soup is more often than not one of my courses. It can be one of the better values on a menu and an opportunity for a restaurant to show off its skills. Plus, it’s one of the fastest ways to get food to my table since, by the time I order, I’m usually hungry. Here’s a sampling of mouthwatering favorites from Texas to Mexico.
I particularly like places like the
Longhorn Cattle Company Barbeque and Steak Restaurant in San Benito, Texas, where guests are greeted with a mini-Mason jar of spicy, pinto bean broth to savor while ordering. It’s a nice way to settle in, whether for a quick lunch or a leisurely dinner.
At
Stonewerks Caffe & Bar in San Antonio, I recently sampled an excellent poblano (mild chili pepper) chowder accompanied by small garnish plates with crumbled white Mexican cheese, fried tortillas strips, lemon wedges, sliced chilies and fresh cilantro. I love when restaurants do that!
One of my more upscale soup experiences was a lobster bisque prepared tableside at the
El Lago Chapultepec in Mexico City. The tuxedo-clad maitre d’ expertly cracked open a small lobster tail and placed the pieces into my deep bowl. He covered them with rich, glistening hot bisque ladled from an ornate silver terrine and added a shot of absinthe.
Among my favorites is caldo xochitl (Mexican hot flower soup) as prepared at the Presidente InterContinental in Mexico City. Talk about a power drink. This Aztec elixir predates Columbus and is easy to make at home. Shreds of grilled chicken breast are mixed with finely diced fresh onion, tomato, serrano and avocado in a flavorful, aromatic chicken broth and a little rice or garbanzo. Topped with some fresh cilantro and lime, it’s incredibly restorative.
I enjoyed a memorable cold soup at one of the coolest little chateau-like inns you can visit — the world-famous
Las Mananitas in Cuernavaca, Mexico. Lounge by gorgeous rolling gardens amid preening white peacocks as you restore your spirit with the vichyssoise or gazpacho — aromatic, refreshing and satisfying.
Many tropical resorts now offer fruit-based chilled soups like the standout creation I experienced at the
Cancun Ritz Carlton. Imagine an apple and coconut-milk cream soup served with oozing brie and a fresh made crusty baguette. Paired with a crisp pinot, it provided one of those perfect moments.
Additional resources:
Cancun Travel Guide
Mexico City Travel Guide
San Antonio Travel Guide
San Antonio eTourBook Guide (members only)
