This Mexican soup gets its flavor from an aromatic base of tomatoes, garlic, and onions—called a recado—that is puréed and fried before the beans go into the pot.

This sumptuous stew—often served at Mexican weddings (its name translates to Wedding Roast)—makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.

This creamy, rich soup is a favorite in Mexico City. In summer it’s usually chilled like a vichyssoise, but it’s also served hot, especially in the cooler months.

Inspired by Mexico’s robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.

Infused with smoky guajillo chiles, this nourishing, slow-cooked stew can be made made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico.

This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.

Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo.

These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many roasted or grilled meats.

A fresh tomato and jalapeño salsa tops tender soupy pinto beans in this hearty Mexican dish; serve it with warm tortillas and crumbled cotija cheese.

The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.

Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.

Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smoky heat to this bright soup.

This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. Get the recipe for Tortilla Soup (Sopa de Tortilla) »

The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe »

Mexico’s soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth. Get the recipe for Squash Blossom Soup (Caldo Xochitl con Flor de Calabaza) »

Sweet roasted poblano chiles add smoky depth to this soup made with spinach and enriched with cream.

This cactus, tomatillo, and potato stew from Mexico City home cook Susana Rangel Gutierrez is flavored with crisp pork rinds, which add robust depth and crunch.

On the Isthmus, it is still the custom to cook the meat from an entire cow overnight in jarros, which are large ceramic pots, in backyard ovens. The result of the long, slow-cooking process is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.