gary0131 Posted October 18, 2013 Report Share Posted October 18, 2013 Would you know where there is good albondigas soup ? Link to comment Share on other sites More sharing options...
kbiohio Posted October 18, 2013 Report Share Posted October 18, 2013 El Sarape on the carraterra in Ajijic Link to comment Share on other sites More sharing options...
Lexy Posted October 18, 2013 Report Share Posted October 18, 2013 El Serape. My cool weather favorite. Lexy Link to comment Share on other sites More sharing options...
jkgourmet Posted October 18, 2013 Report Share Posted October 18, 2013 Yep. El Serape. Their chicken soup is very good, as well. Link to comment Share on other sites More sharing options...
ComputerGuy Posted October 19, 2013 Report Share Posted October 19, 2013 My fourth on El Serape. And what Jeanette said. I often get the caldo just to go. Link to comment Share on other sites More sharing options...
More Liana Posted October 19, 2013 Report Share Posted October 19, 2013 It's really, really easy to make. No browning the meatballs, just plop'em in the soup till they're done.http://mexicocooks.typepad.com/mexico_cooks/2011/08/alb%C3%B3ndigas-de-jalisco-estilo-diana-kennedyjalisco-style-meatballs-from-diana-kennedy-.html Link to comment Share on other sites More sharing options...
jkgourmet Posted October 21, 2013 Report Share Posted October 21, 2013 It's really, really easy to make. No browning the meatballs, just plop'em in the soup till they're done. http://mexicocooks.typepad.com/mexico_cooks/2011/08/alb%C3%B3ndigas-de-jalisco-estilo-diana-kennedyjalisco-style-meatballs-from-diana-kennedy-.html More Liana, looks delicious, but isn't this more of a stew than a soup? (Not that there's anything wrong with that!) Link to comment Share on other sites More sharing options...
ComputerGuy Posted October 21, 2013 Report Share Posted October 21, 2013 Part of the attraction of El Sarape's (besides no cooking!) is the flavouring they use in their burger meat. Link to comment Share on other sites More sharing options...
Jeanneb2000 Posted October 23, 2013 Report Share Posted October 23, 2013 It's really, really easy to make. No browning the meatballs, just plop'em in the soup till they're done. http://mexicocooks.typepad.com/mexico_cooks/2011/08/alb%C3%B3ndigas-de-jalisco-estilo-diana-kennedyjalisco-style-meatballs-from-diana-kennedy-.html No one asked how make it, just want to find where to find it via a restaurant. Link to comment Share on other sites More sharing options...
5Jacks Posted October 23, 2013 Report Share Posted October 23, 2013 I appreciated the recipe link. Link to comment Share on other sites More sharing options...
More Liana Posted October 23, 2013 Report Share Posted October 23, 2013 I appreciated the recipe link. Thanks! Link to comment Share on other sites More sharing options...
Travis Posted October 24, 2013 Report Share Posted October 24, 2013 I copied, pasted and printed the recipe, too. So, thank you! Not sure if it's quite spicy enough for us....may have to add a third chile. Look forward to making it when the arctic temperatures arrive. Link to comment Share on other sites More sharing options...
More Liana Posted October 24, 2013 Report Share Posted October 24, 2013 More Liana, looks delicious, but isn't this more of a stew than a soup? (Not that there's anything wrong with that!) Hmmm...not really a stew, not really a soup. But really really delicious! Link to comment Share on other sites More sharing options...
nothernewbie Posted October 24, 2013 Report Share Posted October 24, 2013 Hmmm...not really a stew, not really a soup. But really really delicious! Rachel Ray calls that "stoup". I, too, have copied the recipe. Link to comment Share on other sites More sharing options...
Xena Posted October 24, 2013 Report Share Posted October 24, 2013 I copied the recipe too! It looks and sounds delicious. Thank you! Link to comment Share on other sites More sharing options...
More Liana Posted October 25, 2013 Report Share Posted October 25, 2013 Oooh, an albondigas cook-off! What fun! Listen, guys, even though the quantity of mint in the recipe is tiny, it's truly what makes these meatballs Mexican. Don't forget to put it in! Provecho, everybody! Link to comment Share on other sites More sharing options...
zerbit Posted November 7, 2013 Report Share Posted November 7, 2013 Had albondigas today at El Serape today based comments on this forum. It was very nice! Light broth with fresh veggies and rice, the meatballs had a very nice texture and great flavor. Link to comment Share on other sites More sharing options...
5Jacks Posted April 15, 2014 Report Share Posted April 15, 2014 I, too, thought El Serape had a very good albondigas soup until today when I had it at Chile Verde in Ajijic centro. OMG! It truly is the best I have ever had. It's almost indescribable, but I'll try. The meatballs are large and mixed with rice, loosely packed and full of flavor. The broth is beautiful; clean and not greasy. Tender carrots and calabacitas provide extra flavor and visual appeal. The portion was twice the size of El Serape's and their freshly made tortillas are divine. I could barely finish the bowl, but there was no way I was leaving anything to waste. I'm not sure of the exact price since they just tell you what the bill comes to and hubby's meal was included. Couldn't be more than 50 pesos, though. They only serve it on Tuesdays. On Saturdays, they serve up an incredible pozole, by the way. I've never had a bad meal there. Excellent food and very reasonable prices. It's a real find. Link to comment Share on other sites More sharing options...
Joyfull Posted April 15, 2014 Report Share Posted April 15, 2014 I, too, thought El Serape had a very good albondigas soup until today when I had it at Chile Verde in Ajijic centro. OMG! It truly is the best I have ever had. It's almost indescribable, but I'll try. The meatballs are large and mixed with rice, loosely packed and full of flavor. The broth is beautiful; clean and not greasy. Tender carrots and calabacitas provide extra flavor and visual appeal. The portion was twice the size of El Serape's and their freshly made tortillas are divine. I could barely finish the bowl, but there was no way I was leaving anything to waste. I'm not sure of the exact price since they just tell you what the bill comes to and hubby's meal was included. Couldn't be more than 50 pesos, though. They only serve it on Tuesdays. On Saturdays, they serve up an incredible pozole, by the way. I've never had a bad meal there. Excellent food and very reasonable prices. It's a real find. image.jpg where is Chili Verde's? Can't picture it. Link to comment Share on other sites More sharing options...
5Jacks Posted April 15, 2014 Report Share Posted April 15, 2014 where is Chili Verde's? Can't picture it. It is on Hidalgo just a few doors west of Colon on the south side of the street. Very tiny place with only 3 tables. Link to comment Share on other sites More sharing options...
ComputerGuy Posted April 16, 2014 Report Share Posted April 16, 2014 Just near where Peter's Secret Garden used to be. It's a lunchy place. Link to comment Share on other sites More sharing options...
gary c. Posted April 16, 2014 Report Share Posted April 16, 2014 Thanks! The recipe is wonderfully explained and photographed. I have marked my calendar for a cool day this summer ....I just have to find real lard. Should I keep it in the refrig? Freeze extra? And I will try it at El Sarape, too. Carol Link to comment Share on other sites More sharing options...
More Liana Posted April 17, 2014 Report Share Posted April 17, 2014 The recipe is wonderfully explained and photographed. I have marked my calendar for a cool day this summer ....I just have to find real lard. Should I keep it in the refrig? Freeze extra? And I will try it at El Sarape, too. Carol You can buy lard from a butcher. The butcher at the corner of Guadalupe Victoria and the andador (where the Art Walk takes place) has it. Take a smallish container--I buy about 1/4 kilo at a time, so something small. Store your lard in the refrigerator. It lasts for months. No need to freeze. Link to comment Share on other sites More sharing options...
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