I made sopa de lima May 14, 2015 .
This was my first attempt at the dish. Sopa de lima Yucatan Mexico
I was introduced to this dish back around 1995 or 1996 when
I used to frequent a restaurant in Tualatin ,
Oregon Caribbean ,
Southeast Asian cuisines, and a mix thereof. I was introduced to many dishes
there from various cultures I never had before. I liked this soup so much I
ordered it every time. It and the Mexican Chocolate cheesecake were only items
I ate more than once there. I usually went with the specials not knowing when
they would return on the menu.
With those memories, I decided to start with this dish when
I returned to cooking from scratch. Cocina del Sol went out of business in 1998
or 1999. I had not seen this on another
restaurant’s menu since. When I made it the first time in May 2015, I enjoyed
the broth pre-lime. After the limes were added, it had too much of a lime
flavor. I mean that I felt the lime overpowered the other flavors in the soup.
The tortilla strips were baked not fried. I baked them with olive oil and lightly
salted on them.
Sopa de Lima
I made it again in September of 2015. I lowered the amount
of lime juice and it had the right amount of lime flavor to other seasonings. I
garnished the soup with cilantro, the tortilla strips or chips, and sometimes
some cheese. Once I was able to get the lime flavor in the right window I was
very happy with this dish. I also used bone-in and skin-on thighs instead of
boneless skinless chicken breasts on the second try. The broth was more
flavorful with the thighs.
This was one of my first major culinary experiments since
coming backing to cooking from scratch. I was trying to recreate a memorable
dish from my past. The first attempt was good, however the second I got it just
right. This also re-enforced the idea that chicken thighs were a better choice,
based on flavor and cost.
Sopa de Lima
