Tlatlapas (Tlaxcalan Bean and Cactus Soup)

History & Origin

Tlatlapas are a pre-Hispanic soup originating from Tlaxcala, Mexico's smallest state but one of the richest in culinary tradition. The name comes from Nahuatl and refers to a thick, well-seasoned broth. This soup combines partially blended beans with chopped nopales, guajillo chilli, chipotle chilli and epazote, creating a reddish broth with deep flavour. Tlaxcala has a special relationship with beans and nopal: both have been cultivated for millennia. Tlatlapas are eaten especially during Lent. They are served in clay bowls with fried tortilla strips, crumbled fresh cheese and a drizzle of olive oil. This soup is a perfect example of pure Mesoamerican cookery with ingredients that existed long before the Spanish arrived.