Village Kitchen · Chicken and Corn Soup
Caldo Maya
🍜
Photo coming soon
Cooks drop small corn-dough balls straight into the boiling broth, where they cook into dense dumplings that thicken the soup as it simmers.
Chicken is simmered with recado, corn dumplings, and local herbs into a hearty, orange-tinted soup. Q'eqchi' and Mopan Maya villages around Punta Gorda serve it at market days and gatherings.
Why it's made this way: This Maya chicken soup is central to Toledo's Q'eqchi' and Mopan Maya village cooking, using the corn and herbs grown in the district's own milpa farms.
More from Belize
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.