Caldo de Res

Name: Caldo de Res
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 8 servings
Cuisine: Guatemalan
Ingredients: 1kg beef short ribs or shank; 3 ears corn, cut into thirds; 2 chayotes, peeled and quartered; 300g yuca, peeled and chunked; 3 potatoes, peeled and quartered; 1/4 head cabbage, cut into wedges; 2 carrots, chunked; 1 onion, quartered; 4 cloves garlic; 1 bunch cilantro; 10 cups water; Salt and pepper; Lime wedges for serving

Caldo de Res (KAHL-doh deh REHS)

Guatemalan Beef Soup

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 406 kcal

A hearty, soul-warming beef soup loaded with corn on the cob, yuca, chayote, cabbage, and potatoes in a clear, rich broth seasoned with cilantro and lime.

Nutrition & Info

Protein 30.0g

Carbs 40.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot cutting board sharp knife

Presentation Guide

Vessel: very large deep bowl

Garnishes: cilantro, lime wedges

Accompaniments: corn tortillas, rice

Ingredients

1kg beef short ribs or shank
3 ears corn, cut into thirds
2 chayotes, peeled and quartered
300g yuca, peeled and chunked
3 potatoes, peeled and quartered
1/4 head cabbage, cut into wedges
2 carrots, chunked
1 onion, quartered
4 cloves garlic
1 bunch cilantro
10 cups water
Salt and pepper
Lime wedges for serving

Instructions

1
Bring water to a boil. Add beef, onion, garlic, and half the cilantro. Simmer 1 hour, skimming foam.
2
Add corn, yuca, and carrots. Cook 20 min.
3
Add chayote, potatoes, and cabbage. Simmer 20 min more until all vegetables are tender.
4
Season generously with salt and pepper. Add remaining chopped cilantro.
5
Serve in large bowls with a piece of each vegetable and generous broth. Offer lime wedges.

💡

Did You Know?

Caldo de res is considered the official Saturday lunch in many Guatemalan households, and skipping it feels like breaking a sacred weekly ritual.

Chef's Notes

Equipment Tips

large stockpot
cutting board
sharp knife

Garnishing

cilantro, lime wedges

Accompaniments

corn tortillas, rice

The Story Behind Caldo de Res

Caldo de res is Guatemala's quintessential family soup, a colonial-era adaptation of Spanish cocido traditions using local root vegetables and corn. The inclusion of chayote and yuca gives it a distinctly Central American character. It remains the country's most widely consumed home-cooked meal, transcending class and region.

🕐 Traditionally enjoyed saturday lunch 📜 Origins: Colonial era

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