Wild Mushroom Broth (Caldo de Hongos)

History & Origin

Caldo de hongos connects directly to pre-Hispanic Mexican cuisine. Before the Spanish arrival, indigenous peoples of central Mexico had deep mycological knowledge. The Aztec markets of Tlatelolco already traded dozens of mushroom varieties, which formed an essential part of the everyday diet. Puebla and central Mexico are blessed with wild mushrooms. Summer rains bring an explosion of fungi in the pine-oyamel forests of Popocatépetl, the Sierra Nevada and the mountains of Puebla and Tlaxcala. Preparation is wonderfully simple, allowing the natural flavours of the mushrooms to shine. Epazote, an aromatic herb native to Mexico, adds a unique herbal note difficult to replicate. Serrano chilli provides fresh heat without masking flavours. Tomato adds body and acidity. Today the broth is made throughout central Mexico using both seasonal wild mushrooms and cultivated varieties. Appreciated by vegetarians and omnivores alike, its low calorie content with high nutritional value make it an exceptionally healthy broth.