Caldo de Camarón (Mexican Prawn Broth)

Hi there! How are you these days? Yes, I know, it seems ages since the last time I posted a recipe, but I have been busy doing mum stuff, you know, school run, taking the children here and there, half term holidays, etc, etc, etc. But finally I managed to find some time to cook something worth posting and this spicy prawn broth is just to die for! Continue reading “Caldo de Camarón (Mexican Prawn Broth)”

Sopa Fría de Aguacate (Avocado Cold Soup)

It has been a very busy week, full of new things and excitement. Today’s recipe is inspired by a lovely gazpacho I had yesterday during a talk about health by the lovely women from “fig and bloom”, Dorothy, the chef of the group, cooked this refreshing gazpacho soup with cucumber, avocado and jalapeños, so I thought I’d make my own version with a Mexican twist.  Continue reading “Sopa Fría de Aguacate (Avocado Cold Soup)”

Sopa de Tomate con Chipotle en Adobo y Salsa Bandera (Tomato Soup with Chipotle in Adobo and Mexican Fresh Salsa)

Today I decided to make a tomato soup, an old English classic and one of my hubby’s favourite soup, but I put a little Mexican twist to it to make it more interesting, delicious and yes! you guessed, spicy! Continue reading “Sopa de Tomate con Chipotle en Adobo y Salsa Bandera (Tomato Soup with Chipotle in Adobo and Mexican Fresh Salsa)”

Sopa de Mexicana de Hongos (Mexican Mushroom Soup)

These days I’m always looking for nice vegetarian recipes for “El inglés” aka my hubby, he doesn’t want to eat meat anymore,  good for him! so I decided to cook this soup I once had in a restaurant in Mexico, I ordered it thinking that it was going to be the typical creamy mushroom soup and for my surprised it was this yummy mushroom broth top up with errmm!! lots of arbol chillies. Despite the chillies the soup was divine, I had mine at the restaurant with some “gorditas” which are the corn patties that you see in the picture, but you can have it with bread or tortillas.

Serves 4


  • 1 kg chestnut mushrooms or a combination of different mushrooms cleaned and sliced
  • 2 pints of vegetable or chicken stock
  • 1 onion finely chopped
  • 2 whole arbol chillies
  • pinch of pepper
  • Salt to taste
  • 3 tbsp rapeseed oil


Heat the oil in a large casserole dish and fry the onion until they soften, then add the mushrooms and dry them for 15 min stirring from time to time.

Add the vegetable or chicken stock and the arbol chillies. Add salt and a pinch of pepper. Cook for 15 min.

Serve in a bowl and accompany it with corn tortillas or some gorditas filled with avocado.


  • I used organic chicken stock and I avoid adding salt.