Despite being an older recipe, its popularity is strong, especially during Lent
Caldo Michi often has potato and carrot
Sofia Medeles (Ajijic).– “Caldo Michi” or Michi Soup is a very traditional dish for many of the towns around Lake Chapala, and Ajijic is no exception. The former Director of the Historical Archive of Chapala and researcher, Eduardo Ramos Cordero, shares his memories of this traditional dish. According to his grandfather’s memories, the broth was prepared by fishermen after their day’s work. Back in the 1950s and even before, Ramos Cordero recalled that he observed this custom, not only during Lent, but on a daily basis, «Before, the shores of the lake were full of crops: peanuts, watermelons, melons, chili peppers, cucumbers, papaya, jicama, even marijuana and poppy. Some of the owners of these orchards did not pay with money, but in trade. The fishermen would agree that one or two would go to the shore of the lake to start preparing the soup, so that by 2-3 pm, everyone would be eating.»
What varied in the broth was mainly the type of fish used. The fishermen used everything from catfish, tilapia, carp, white fish, charales (chirostoma), to acociles (a tiny crayfish), red crab, small crabs, eels or lamprey fish and turtles. The original preparation includes a bit of lard, tomatillos, onion, plums or green mango (depending on the season), and chiles güeros or banana peppers. The veggies are sautéed, and then the water, fish, salt are added. It’s garnished with a few sprigs of flowered cilantro.
«I had nutrients from many fish,” said Eduardo Ramos Cordero. Known also as Lalo. “When the broth was made, everyone ate: the fishermen, their wives (who brought tortillas), and sometimes their children. Although it was originally made by fishermen, lots of others made it, especially during Lent,» Lalo finished.
Some sources say that this dish originated in the town of Atotonilco, Jalisco, however, for the most part, researchers have found a broth being prepared in a similar way throughout the Lake Chapala area. Its name comes from the Nahuatl word, Michi, which means fish, although others claim it’s because it comes from Michoacán.
Caldo Michi Recipe
Ingredients:
2T lard
4 tomatillos, cut in large wedges
1 onion cut into quarters
6 banana peppers, without tip
A sprig of flowered cilantro
4 medium catfish
Water
Salt, to taste
Optional: Depending on the season, ¼ of green plums, or 4 green mangoes peeled and split and pitted.
Directions
Translated by Amy Esperanto
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