Recipe for the Guatemalan Caldo de Res

Rudy Giron: &emdash; Guatemalan Caldo de Res

Caldo de res is often called “cocido” (cooked) in La Antigua Guatemala. Caldo de res (beef stock or stew) has to be among the most often eaten dishes in the Guatemalan cuisine. It is always present daily menus at diners, fondas and restaurants. As many Guatemalan caldos, it comes with carrots, corn on the cob, güisquil (chayote/pear squash), ayote and chilacayote (squash), potatoes and beef. They usually serve caldo de res with rice, avocado and lemon slices.

Here’s the recipe for the Guatemalan Caldo de res found at Recetas chapinas.

Ingredients: – Serves 10

  • 2 pounds inexpensive beef (with or without bones)
  • olive oil for browning beef
  • 1 small tomato, ‘x’ cut in one end
  • 1 small onion, ‘x’ cut in one end
  • 3 whole celery stalks
  • 1 whole bell pepper, seeds removed and halved
  • 1 yuca root, peeled and cut into chunks (or frozen if not avalaible)
  • 1 whole carrot, peeled
  • 3 huisquiles (mirliton, chayote)
  • 3 corn on the cob (or frozen if not available)
  • 1 small head cabbage, quartered
  • 2-3 whole small potatoes, scrubbed


  • 1/4 cup chiltepe chiles (dried is OK)
  • 1/4 cup diced onion
  • 1/4 cup chopped cilantro
  • juice of 1 lemon


Brown beef in oil in a large soup pot, add vegetables. Add enough
water almost cover vegetables. On high heat, bring to boil.
Reduce heat to low, add sazon to taste. Simmer until vegetables
are cooked and beef is tender. Note: You may add or substitute
whatever vegetables you may have on hand–platanos verdes, etc.
Toast chiltepes on comal, then put in molcajete and break them up.
Add diced onion, chopped cilantro, and lemon juice. Mash briefly,
just to blend the flavors.

Serve caldo over rice, garnish with cilantro. Serve chiltepe sauce
on the side.

© 2013 – 2016, Rudy Giron. All rights reserved.

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  • KMC528

    Thank you! I’m always looking for new recipes.

    • De nada, I am glad to be able to share the recipes I find on the interwebs.
      El 3/06/2013, a las 17:05, Disqus escribió:

  • Willy

    What a great looking meal! Can’t wait to get back to Antigua in August for a nice bowl of Caldo de Res!

    • See you soon then Willy.

      El 3/06/2013, a las 19:54, Disqus escribió:

  • Erick!

    That looks so delicious. Definitely one of the caldos I enjoy when I visit Guate. That with some hot tortillas and you are in heaven.

    • Especially so, if the tortillas are made fresh on the spot.

      El 4/06/2013, a las 11:28, Disqus escribió:

  • Raúl

    Nice! The recipe could use a few other ingredients, though: ejotes (tied in little manojos) and güicoy (indispensable el güicoy), for example. Also, a big muñeco de tortillas, some chile cobanero sauce and an avocado on the side, and you’re good to go.
    great blog, thank you!

    • Your additions sound just about right.

      El 7/06/2013, a las 12:19, Disqus escribió:

  • Sunshine

    Thank you for the recipes. I can always use them since my husband is from Guatemala. I love the authentic Guatemalan taste.

    • I am glad I could help.

      El 9/06/2013, a las 13:18, Disqus escribió:

  • There have always been many Guatemalan restaurants in the LA area. Good to hear about this one.
    El 4/06/2013, a las 14:06, Disqus escribió:

  • Grace Camposeco

    My mother in law made a recipe made with pork meat, white beans in a red sauce. I don’t know what it is called or the recipe. I loved it wohld love to make it can you help?.

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