Tortilla soup is a beloved Mexican dish that can be found throughout the country, though its origins can be traced to a specific region. Its hearty flavors and texture make it a popular starter or meal in itself.
The History and Origins of Tortilla Soup
Tortilla soup has its roots in central Mexico, specifically in the culinary traditions of the states of Jalisco and Michoacán. The dish takes its name from its key ingredient – tortillas. Evidence suggests tortilla soup dates back to the pre-Hispanic era when corn was first domesticated in Mexico around 3500 BC. Corn tortillas became a staple food and cultural symbol across Mesoamerica.
When the Spanish arrived in the 16th century, they adopted local ingredients like chiles, tomatoes, and tortillas into their cuisine. This fusion of Spanish and indigenous cooking gave rise to iconic Mexican dishes like tortilla soup. Its earliest versions likely consisted of fried or stale tortillas simmered in a chile-spiked broth with local vegetables and seasonings. The dish was a creative way for cooks to use leftover tortillas.
Over the centuries, tortilla soup evolved across central Mexico. But it’s the states of Michoacán and Jalisco that developed the quintessential recipes we recognize today. Their versions featured flavorful chicken broths, aromatics, chiles, and fried tortilla strips as garnish. As migrants brought their cultural traditions northwards, tortilla soup spread across Mexico. Each region put its unique spin on tortilla soup, but Michoacán and Jalisco remain the benchmark origins.
The Significance of Michoacán and Jalisco
Michoacán and Jalisco are neighboring central Mexican states along the Pacific coast. Their shared culture and geography account for the development of the classic tortilla soup recipe:
- Both regions boast fertile agricultural lands that produce key ingredients like corn, chiles, tomatoes, squash, and herbs.
- They share cooking traditions that blend Spanish, indigenous, and mestizo (mixed Spanish-indigenous ancestry) influences.
- Their major cities like Guadalajara (Jalisco) and Morelia (Michoacán) are colonial-era cultural hubs where complex cuisines emerged.
Additionally, Michoacán and Jalisco were less exposed to northern Mexican cuisine compared to states like Sinaloa or Chihuahua. This allowed them to develop a distinct regional cuisine centered around corn, chiles, and unique local ingredients like avocados, blackberries, and guavas. Tortilla soup exemplifies this culinary identity.
Distinctive Traits of Michoacán-Jalisco Tortilla Soup
There are some key traits that distinguish the tortilla soup of Michoacán and Jalisco from versions in other parts of Mexico:
- Use of guajillo chiles – Guajillo chiles impart a rich, complex flavor and signature red color. They grow abundantly in Michoacán and Jalisco.
- Soft, fresh tortillas – Rather than fried strips, the soup often calls for soft corn tortillas that melt into the broth. Fresh masa tortillas are easier to acquire here.
- Chicken broth – Michoacán and Jalisco recipes use flavorful homemade chicken broth instead of beef or veggie broth.
- Local garnishes – Common garnishes include avocado, fresh cheese, crema, and lime wedges which reflect regional ingredients.
- Lighter seasoning – The soup tends to have milder seasoning compared to the more cumin-heavy norther Mexican styles.
These traits create a from-scratch, simple yet flavorful tortilla soup that highlights quality ingredients and lets the guajillo chiles and chicken broth shine. That said, recipes do vary across households, towns, and chef interpretations.
Classic Tortilla Soup Recipe from Michoacán and Jalisco
Here is a classic tortilla soup recipe showcasing the signature traits of Michoacán and Jalisco:
Ingredients:
- 3-4 dried guajillo chiles, stems removed
- 1 small white onion, quartered
- 3 garlic cloves
- 1 tablespoon oil
- 6 cups chicken broth
- 1-2 roma tomatoes, chopped
- 2 corn tortillas
- Salt to taste
- Garnishes: shredded chicken, lime wedges, avocado slices, fresh cheese, cilantro
Directions:
- In a dry skillet over medium heat, toast the guajillo chiles until fragrant, 1-2 minutes per side. Transfer to a bowl and cover with hot water. Let soak 30 minutes.
- Meanwhile, blend the onion and garlic in a food processor until smooth. Heat the oil in a pot over medium. Add the onion-garlic puree and cook 5 minutes until softened.
- Drain the guajillo chiles and discard the soaking water. Add the chiles to the food processor along with 1/2 cup broth. Blend into a smooth paste.
- Add the guajillo paste and remaining broth to the pot. Bring to a simmer and cook 10 minutes.
- Add the chopped tomatoes and torn tortillas to the pot. Cook 5 minutes more. Season with salt to taste.
- Serve the soup garnished with shredded chicken, lime, avocado, fresh cheese and cilantro.
This recipe showcases the classic Michoacán-Jalisco style: fresh guajillo flavor, chicken broth base, soft tortillas added right to the broth, and regional garnishes. Feel free to top with crispy tortilla strips too if desired!
The Popularity and Evolution of Tortilla Soup
From its origins in Michoacán and Jalisco, tortilla soup spread across Mexico. Its reputation grew as a comforting, hearty dish:
- Northern Mexico adopted it using local chiles and beef broth.
- The Yucatan Peninsula created Mayan-influenced versions featuring lime, achiote, and chili habanero.
- Oaxaca developed rich soups blending smoky, long-simmered ingredients like squash and black beans.
- In Mexico City, tortilla soup became a popular starter for elaborate meals.
Mexican chefs modernized it over the decades too. Haute cuisine versions might incorporate ingredients like queso fresco, cilantro, or spicy chorizo to amp up flavor and presentation.
Internationally, tortilla soup caught on as Mexican cuisine spread around the globe. It graced the menus of high-end restaurants while also becoming a quick weeknight staple for home cooks worldwide.
No matter how far tortilla soup travels, it remains deeply tied to its origins in the kitchens of Michoacán and Jalisco.
Conclusion
In summary, while tortilla soup enjoys fame across Mexico, research indicates it originated in the central Mexican states of Michoacán and Jalisco. Factors like geography, culture, and local cuisine all contributed to its development in these regions. Hallmarks of Michoacán-Jalisco style tortilla soup include guajillo chiles, fresh tortillas melted into broth, chicken stock, and garnishes like lime, avocado, and fresh cheese. As people migrated northwards and abroad, they brought tortilla soup with them. Over time it evolved based on local tastes but always retained that comforting, hearty spirit true to its roots.