Chocolomo (Campechean Offal Soup)

History & Origin

Chocolomo is an emblematic dish of Campeche cuisine, originating from the state of Campeche in the Yucatán Peninsula. This broth, made with beef offal such as liver, kidney, and heart, reflects the tradition of utilising every part of the animal, a fundamental principle in Mexican gastronomy that aims to minimise waste and maximise flavour. In the rural communities of Campeche, chocolomo is not only regarded as a comforting food but also symbolises the connection to the land and local culture, where recipes are passed down from generation to generation. Historically, this dish has been part of the diet of Campechan families, especially during festive occasions or family gatherings, where the slow cooking process of the broth allows the flavours to meld, resulting in a dish of notable intensity. Spices, tomatoes, and chillies are essential elements that add depth and characterise the cuisine of southeastern Mexico, known for its use of fresh ingredients and ancestral techniques. Chocolomo also reflects the rich diversity of Mexican gastronomy, which varies significantly from region to region. In Campeche, this broth is traditionally enjoyed with corn tortillas, making it a culinary experience that goes beyond mere sustenance, serving as a moment of gathering and celebration among family and friends. In this way, chocolomo is embedded in the vast culinary tradition of Mexico, highlighting the importance of offal in the local diet and culture.