Mexican Shrimp and Fish Soup

I frequent a local Mexican Taqueria probably twice a week. Please don’t judge me. There is something about the vibe, the people, and the food that completes my day. I often kick myself when I leave from these lunch spots because I typically default to tacos. I love tacos, and again, please don’t judge me. But while I wait for my tacos, which doesn’t take long at all, I gaze at what others are ordering, and then I question my order. One particular week I was just stunned by this bowl of soup that a couple of locals ordered and I had to question my waitress as to what they ordered. As I always do, I make every attempt to use the Mexican language that I took for about 10 years of my life, and found out that it was a Mexican shrimp and fish soup.

Heck, I did not even pay attention to my tacos during my lunch. I was paying attention to the soup that these locals were slurping, and eating. They were pulling out whole, cooked, shrimp while at the same time slurping on this delicious broth and taking down tender vegetables. I was all over that stuff and decided to make this Mexican shrimp and fish soup for my weekly soup.

Mexican Fish and Shrimp Soup Recipe
Mexican Fish and Shrimp Soup Recipe

This soup reminds me of comfort and simplicity, and it is loaded with this awesome seafood flavor. It’s a true delight.


  • 1 tbsp canola oil
  • 8 cloves of garlic, minced
  • 1 whole onion, diced
  • 6 Mexican pulla peppers, seeds and stems removed
  • 14 oz can of fire roasted tomatoes, diced
  • 6 cups of vegetable stock
  • 3 whole carrots, cleaned and cut into bite-sized chunks
  • 3 yukon gold potatoes, cleaned, and cut into bite-sized chunks
  • 3 tilapia fillets
  • 15 whole shrimp, deveined
  • 1 lime, juiced
  • salt and pepper to taste
  • 1/4 cup of fresh cilantro, chopped
  • Mexican rice, cooked (optional)
  • corn tortillas, warmed (optional)

The soup itself is really simple, but pretty complex in flavors. It actually reminds me of a mix between an Italian cioppino and a Mexican chicken tortilla soup and I love everything about those two!

Start by heating the oil in a soup pot on medium heat. Add in the onions and sweat those down for about 7 minutes, stirring along the way. Toss in the garlic and whole chilies. Give that another good stir, and cook for a few more minutes. Add in the fire roasted tomatoes, and about a cup of stock. Stir, then add this mixture to a blender.

Blend until smooth, and strain the mixture back into the soup pot. This will remove any of the chilies that did not blend.

Mexican Fish and Shrimp Soup Ingredients
Mexican Fish and Shrimp Soup Ingredients

Add in the carrots, potatoes, and fish fillets. Stir, and bring to a boil, then reduce the heat to low, cover, and let this cook until the potatoes are slightly tender.

During this time, make the rice if you are going that route. I always see the locals at the Taqueria eating their soup with some rice, and warm tortillas. They know what’s up so that is the route that I take.

Once the potatoes are tender, add in the whole shrimp, shells and head. Yep, the whole thing. If you are not into that then by all means just use cleaned shrimp. I like the experience and flavor so I keep them whole, but clean them of their dirty vein before throwing them in.

Let those shrimp poach for a few minutes. They don’t take long. Then get your ladle out and get that soup into a bowl. Make sure you get everything. The fish will fall apart so don’t worry. Shower some fresh cilantro and lime juice on top, and serve alongside some hot Mexican rice, and get a few tortillas ready as well.  The result is a soup so comforting on a cool day. It’s really a perfect seafood soup and one that I was glad to gaze at during my lunch last week. I hope you enjoy!

Posole Verde or is it Pozole Verde

My wife and I (and my family for that matter) have been on a soup kick since late fall. Soup is so comforting.  We have so many favorites. My wife’s go to soup is probably Chicken Tortilla Soup whereas mine is probably Vietnamese pho, or this (or any type) Mexican Posole Verde. The thing I love about posole is that you can go the red (rojo) route, or go green (verde) and that it is loaded with hominy. I love hominy. This soup is super easy to make, makes a bunch, and is packed full of comfort.

Mexican Posole Verde Recipe
Mexican Posole Verde Recipe

Let’s get started.


  • 8 large green tomatillos, husked
  • 2 whole onions, chopped
  • 6 cloves of garlic
  • 2 whole jalapeno chilies, seeds removed is optional
  • 1 serrano chili, seeds removed is optional
  • 25 oz can of hominy, drained
  • 3 boneless, skinless chicken breasts
  • 5 cups chicken stock
  • 1 green cabbage, shredded
  • 6 whole radishes, thinly sliced
  • salt to taste
  • cracked black pepper to taste
  • lime, quarted, optional
  • corn tortillas, warmed

Start by adding the chicken to a soup pot. Add the chicken stock, and 1 chopped onion. Next, preheat your oven to 425 degrees. To a baking sheet, add the remaining onion, tomatillos, garlic, jalapeno, and serrano chilies.

Mexican Posole Verde Recipe
Mexican Posole Verde Recipe

Bake for about 30 minutes until everything is well roasted. Add these ingredients to a blender and blend until smooth.

Once the chicken is cooked, remove the chicken from the stock. Let it cool until you can shred or chop. Your call on this one.

Pour the chili blend into the soup pot, along with the drained hominy. Return the chicken back to the pot, give a good stir, and cook for about 30 minutes. Taste and season with salt if you desire.

To serve, ladle a nice amount into a bowl and serve alongside warm tortillas, shredded cabbage, radish, and lime. Spoon in some of the sides, taking bites of warm tortillas. Repeat. Now I need to make another batch! I hope you enjoy.

Nacho Pot Pie

It’s starting to ramp up to comfort food season. Not like that has stopped me year round to make most any type of comfort food, but this fall season in particular has already yielded a variety of soups and casseroles. This is one of those recipes. While thinking of a warm recipe for a cool day, I thought of what my wife and kids would eat, and eat well. Nachos! But how could I turn a simple, or complex plate of nachos into something warm and comforting?

I looked around to check on my inventory, and granted I was looking at pie dough and thinking of chicken pot pie, a thought I had to quickly shake out of my mind, and then again back to the nacho thought. How about a riff on chicken pot pie but go nacho style? How about a nacho pot pie?!

Nacho pot pie it was, and not only super easy to throw together, but everything you love about nachos in a luxurious pot pie style, sans the pie crust.

Nacho Pot Pie Recipe
Nacho Pot Pie Recipe

Granted this is not the prettiest of all dishes, but again what pot pie is when you plate it? This is forkalicious delicious.

Let’s get started.


  • 1 lb ground beef, or chuck, cooked and fat removed
  • 1 cup onion, diced
  • 15 oz can diced green chilies
  • 2 cloves of garlic, minced
  • 1/4 cup of taco seasoning
  • 1/3 cup water
  • 6 tbsp unsalted butter
  • 4 tbsp all purpose flour
  • 1/2 cup of milk
  • 2 cups of water or stock
  • 1 cup of canned black beans, drained
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black
  • 1 bag of tortilla chips
  • 2 cups of shredded cheddar cheese
  • 1 head of iceberg lettuce, shredded
  • sour cream, optional
  • hot sauce, optional
  • salsa, optional
  • black olives, optional
  • any other favorite nacho toppings

Think nachos. Think pie. Good, let’s go.

Preheat your oven to 350 degrees.

Get a large skillet on your burner over medium-high heat. Add the ground meat and cook until browned. Drain any fat, and then add the taco seasoning, green chilies, onion, garlic, and 1/3 cup of water. Give a good stir, and cook until the onions are softened, about 5-7 minutes.

Place the meat mixture into a casserole dish and return the skillet to the heat.

Add the butter and let it completely melt. Once melted, add the flour and stir (and keep stirring) until all of the flour is incorporated. Cook this through for a few minutes.

Slowy stir in the milk, and use a whisk if you want to ensure that the mixture gets nice and smooth. No clumps needed here.

Once smooth, add in the remaining water or stock, and stir again. Season with salt and pepper, and let the mixture come to a boil, stirring frequently. The goal here is to make a thicker sauce.

Nacho Pot Pie Ingredients
Nacho Pot Pie Ingredients

Once the sauce thickens, add in the black beans, and return the meat back into the skillet. Stir well and cook for another 5-7 minutes.

Add shredded cheese to the top, then crumble a generous amount of tortilla chips over the top.

Place the skillet (if it is oven safe, otherwise put everything in the skillet before adding the cheese and chips) into the oven and bake for about 15-20 minutes.

Now you are ready to serve.

Nacho Pot Pie Recipe
Nacho Pot Pie Recipe

Scoop out your desired amount onto your plate and top with your favorite toppings. In my case it was black olives, shredded lettuce, avocado slices, sour cream, and hot sauce. Feel free to have a bowl of chips on standby for any additional scooping!

The result is spectacular. It is so comforting and everything we loved about a pie or a plate of nachos, all bundled together! Hope you enjoy!

Smothered Burritos with Bombero Sauce

Often times I am thinking about making a great Mexican style sauce. The taqueria I often visit has a small array of sauces that I am totally addicted to, whether that be dipping chips into or spooning all over my tacos. By default I lean on more spicy sauces, probably more spicy than most can typically handle, and this bombero sauce is right up my alley. This is a great sauce on its own as it is smokey and packs a punch, but when ladled onto a cooked burrito, well it just gets elevated to a whole other level.

Smothered Burrito with Bombero Sauce
Smothered Burrito with Bombero Sauce

Let’s get started.

For the Bombero Sauce:

  • 20 dried chile arbol, stems removed
  • Water to cover the chilies, about 2 1/2 cups
  • 4 chipotle peppers in adobo sauce
  • 1/2 red onion, roughly chopped
  • 1 clove of garlic
  • 3 roma tomatoes, quartered
  • 1/2 tsp ground cumin
  • 1/2 tbsp salt, to taste

For the burritos:

  • Cooked and shredded chicken
  • Large flour tortillas, slightly warmed
  • Mexican Queso quesadilla, shredded, to your liking
  • Mexican Crema, to your liking

Start by making the sauce.

To a sauce pan, add the arbol chilies, and the water, and bring to a boil. Remove from the heat, cover, and let the chilies steep for about 30 minutes. During this time prepare the rest of the sauce ingredients.

After 30 minutes, remove the chilies with a slotted spoon and place them into a blender or food processor. Reserve the chile water.

Add the remaining sauce ingredients into the blender or food processor, along with about 1 cup of the chili water, and 2 cups of fresh water and blend until smooth.

Pour the mixture through a fine mesh strainer and use a spoon to mash the mixture through the strainer. This will filter any seeds or thicker stuff that you can discard.

Now you have your bombero sauce. Taste and season with any additional sauce.Yep, packs a little punch, but don’t worry, my wife and kids loved this sauce and everyone devoured the smothered burritos.

Now add that sauce to a sauce pot and bring to a simmer, cooking for about 10-15 minutes. Let cool and store in your refrigerator until you are ready to use. I couldn’t wait. I was the dude sweating in the kitchen, repeating the tortilla chip dunk into the sauce. It’s addicting.


Bombero Sauce Recipe
Bombero Sauce Recipe

Now onto the burrito. Preheat your oven to 400 degrees. Warm a large flour tortilla so it is pliable, then add in shredded chicken, and about 1/2 cup of the quesadilla cheese. Roll and fold the burrito, and place onto a baking sheet and bake for about 10 minutes. The goal is to get a slightly crunchy outside of the burrito. Repeat with as many burritos as you would like to make.

During this time, warm up the bombero sauce on the stove, and bring to a low boil.

After 10 minutes, remove the burritos, and get ready to sauce them. I ladle sauce over the top of mine, top with more cheese, and place back into the oven until the cheese is melted. I let the wife and kids ladle as much as they want and add cheese if desired. After the cheese has melted, remove and drizzle Mexican crema over the top.

Dig in.

Not only do you get this great, almost baked chimichanga, burrito, but the spiciness balanced with the cheese and crema just made this a meal so liked that I think we all wanted more the following day. It’s that good. Feel free to use that sauce to your liking. Think enchiladas, drizzle over tacos, you name it. It’s a winner. I hope you enjoy!