Caldo de Oso (Hangover Seafood Broth)

History & Origin

Caldo de oso is a legendary Sinaloan preparation, famous throughout Mexico as the infallible hangover remedy. Its name has no relation to bears; rather, it comes from the Sinaloan expression 'oso!', used to describe something embarrassing or the morning-after hangover. This broth was born in Mazatlan and Los Mochis seafood restaurants in the mid-20th century, where regulars who had celebrated excessively came early seeking a restorative broth. The recipe generously combines various fresh seafood: prawns, octopus, clams, crab and fish, all cooked in an intense tomato broth with garlic, onion and abundant arbol chilli. The theory behind its curative effect is that the natural minerals and electrolytes from seafood, combined with capsaicin that stimulates circulation, help the body recover. It is served boiling in clay bowls with lime, tostadas and crackers. In Culiacan, newlyweds traditionally offer caldo de oso to guests the morning after the wedding.