SeafoodMedium

Chilpachole de Jaiba (Spicy Crab Soup)

Name: Chilpachole de Jaiba (Spicy Crab Soup)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 6 Jaibas enteras frescas; 500 g Tomatoes maduros; 3 Chipotle chillies in adobo; 1 White onion; 4 Garlic cloves; 3 sprigs Fresh epazote; 100 g Dough de maiz; 30 ml Vegetable oil; 1 to taste Salt and pepper

75 min (30 prep + 45 cook) Medium 6 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 14 May 2026

Spicy Veracruz-style crab soup with chipotle and epazote.

About this recipe

Chilpachole de jaiba is a spicy, aromatic crab broth from Veracruz, made with fresh blue crab, tomato, smoked chipotle chillies and epazote. Its name comes from the Nahuatl chilpacholli (thick chilli broth) and has pre-Hispanic roots among the Totonac peoples of the Gulf of Mexico coast. It is distinguished by the deep, slightly smoky flavour of chipotle and the fresh aroma of epazote. It is an emblematic dish of the ports of Veracruz, Alvarado and Tlacotalpan, where it is served hot with white rice, tortillas and lime, and is considered a popular hangover remedy. Frequently asked questions What is chilpachole de jaiba? It is a Veracruz crab broth with tomato, chipotle chilli and epazote, of pre-Hispanic Totonac origin. Where is chilpachole from? It is typical of Veracruz state, especially the Gulf coast: the port of Veracruz, Alvarado and Tlacotalpan. Which crab is used for chilpachole? Traditionally fresh blue crab (Callinectes sapidus) from the coastal lagoons of Veracruz, though brown crab is also used. How is chilpachole different from regular crab soup? Chilpachole carries smoked chipotle chilli and epazote as its hallmark, giving it a deeper, spicier flavour than a generic seafood broth. How is it served traditionally? Piping hot in a deep bowl, with the crab whole or split, white rice on the side, warm tortillas and lime to taste.

History & Origin

Chilpachole de jaiba is one of the most iconic dishes of Veracruz gastronomy, with roots stretching deep into pre-Hispanic times. Its name derives from the Nahuatl word chilpacholli, meaning thick chilli broth. The Totonac peoples of the Gulf Coast of Mexico were already preparing seafood broths seasoned with chillies long before the Spanish arrival, making use of the abundant Atlantic blue crab (Callinectes sapidus) found in the coastal lagoons and estuaries of Veracruz. During colonisation, ingredients such as tomatoes and European spices were incorporated, but the essence of the dish remained unchanged. Chilpachole is distinguished from other seafood soups by its base of smoky chipotle chilli, which lends a deep, gently spicy flavour, and by the use of fresh epazote, an aromatic herb essential to Veracruz cooking. In the markets of Veracruz port, Alvarado and Tlacotalpan, the crab women prepare this broth from the early morning hours using freshly caught crab. The dish is traditionally served with white rice and warm tortillas, and is considered a popular folk remedy for hangovers during the lively jarocho festivities.

Estimated cost

£15.80

Total cost

£2.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

285

Calories

22g

Protein

18g

Carbohydrates

12g

Fat

Fibre

890mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Limpia the jaibas frescas quitando the cover superior and the agallas. Rompe the tenazas with a mazo for that suelten its flavour to the stock. Set aside.
2
Roast the tomatoes and the garlic in a comal (flat griddle) until esten well chamuscados on all sides. Licua with the onion and the chipotle chillies until you get a smooth sauce.
3
In a large pot, heat the oil and frie the sauce for 5 minutes revolviendola constantemente until oscurezca and concentre.
4
Anade 1.5 litros of hot water a the sauce. Dissolve the dough of maiz in a little water cold and agregala for espesar the stock. Mix well for evitar grumos.
5
When rompa the hervor, incorpora the jaibas limpias and the ramas of epazote. Cook over medium heat for 20 minutes.
6
Taste and adjust the sazon with salt and pepper. Serve piping hot in plates hondos with rice white and tortillas of maiz.