Cancun happened to be our last stop in Mexico, before heading back to the US.
And while that city — which you’ll find in southeast Mexico, (in the state of Quintana Roo), right off the Caribbean Sea — doesn’t have the greatest of reputations, particularly because of all that spring-break nonsense, we were particularly pleased to meet, and sample a few amazing dishes created by, a rising culinary star: Chef Fernanda Pratt.
Since this was the final meal of our trip, and one of my guests had a yen for a “tortilla soup” — a traditional dish made of fried corn tortilla pieces, submerged into a broth which often consists of tomato, garlic, onion, and chile de árbol and epazote — it was “now or never.”
And on extremely short notice, Chef Pratt graciously accommodated our request.
In the states, we’ve had versions that were way too watery. Not Chef Pratt’s. This hearty “sopa” was simmered to perfection.
And although recipes vary, Chef Pratt promised to share her’s if I tagged her (which I just did). So, what’s your secret, Chef? Pray tell!
Whatever was in it, made for one hearty, delicious meal. We loved it.
(Check out the accompanying clips of Chef Pratt, in action. The lady deserves her own TV show!)
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