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: 30 ml Vegetable oil; 1 White onion; 3 Chipotle chillies in adobo; 4 Garlic cloves; 3 sprigs Fresh epazote; 6 Whole fresh crabs (jaibas); 500 g Tomatoes maduros; 100 g Dough de maiz; 1 to taste Salt and pepper

4.0(1 rating)

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

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 22 Jun 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

£18.50

Total cost

£3.08

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
Clean the fresh crabs, removing the top shell and the gills. Crack the claws with a mallet so they release their flavour into the stock. Set aside.
2
Roast the tomatoes and the garlic on a comal (flat griddle) until well charred on all sides. Blend with the onion and the chipotle chillies until you have 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.

Frequently asked questions

What people ask about this recipe

¿Qué uso si no encuentro jaiba?

En España tienes el sustituto perfecto: el cangrejo azul del Mediterráneo (Delta del Ebro, Mar Menor) es exactamente la misma especie que la jaiba azul veracruzana, Callinectes sapidus, y se vende cada vez más en lonjas y pescaderías. Nécoras o buey de mar también funcionan.

¿Cómo se espesa el chilpachole?

Con masa de maíz disuelta en agua fría que se añade al caldo hirviendo, como marca el paso 4: aporta cuerpo aterciopelado y un sutil sabor a maíz que define el 'chilpacholli'. Sin masa fresca, usa harina de maíz nixtamalizado disuelta; nunca maicena.

¿Se puede congelar el chilpachole?

Sí: el caldo congela muy bien hasta 2-3 meses. Lo ideal es retirar la carne de las jaibas y congelar el caldo con la carne desmenuzada, porque los caparazones enteros ocupan mucho y la carne dentro se reseca al recalentar.

¿Pica mucho? ¿Cómo ajusto el chipotle?

Con 3 chipotles en adobo tiene un picante medio con notas ahumadas. Para suavizar, usa 1 chipotle y añade una cucharadita extra del adobo (mucho aroma, menos fuego); para subirlo, licúa un chipotle más. El epazote y el limón final equilibran el conjunto.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.