There are soups that feed and there are soups that comfort. The Mexican totopos soup does both at once and with an intensity of taste that few preparations achieve with ingredients so direct: corn, chili, tomato and time.
At 3 Soles Restaurant in Chia is one of three plates of the soups section, next to the ajiac and the Rib Roast. It’s not decorative and it’s there to complete the menu. It’s a soup with a history and with a climate that makes it even more relevant in the Seville’s Sabana.
What are totopes and why are they the soul of this soup
Totopo is the name given to the corn omelette in Mexico and baked or fried and crisped. In Oaxaca, totopo has a particular tradition: it’s made up of mud comals and has a different thickness and texture from the industrialised nachos Colombia knows best.
The difference between a handmade totopo and a nasho of bag and a newly made arepa and a package. The taste of maize is present, the texture has character and when it comes into contact with hot stock, it absorbs the taste without getting rid of it right away. That’s what’s making soup work.
In 3 Soles totopes are served in mud bowl with separate corn omelette. The photo shows them: real ingredients, honest presentation, with no artificiums.
What’s 3-Soles totopic soup look like?
The plate that arrives at the table has several layers. The base stock is tomato with chili, that pink-orange color that indicates something was cooked well and for quite a while. Above, bast chicken, corn grains, jalapeno, fresh cilantro. And to finish with, a cream quenelle and a lemon slice next to them.
The Red Salsa accompanying the plate is part of the set: made with a kitchen with tomato and chili and without the flat taste of bottle sauces. It’s used to tit the level of taste as each person’s taste.
The lemon isn’t optional. In Mexican cuisine lemon is an active condition, and it’s a decoration. A few drops on the stock change the plate’s profile and open it up in a way that isn’t achieved without it.
Why the totopos soup works especially well at Chia
The Seville’s Sabana has a climate that invites soups. Chia, at 2,600 metres high, has fresh afternoons even in the most sunny months. A hot bowl with intense broth, crispy totopes and bawling chicken is exactly what that climate wants.
The soup of totopos has something that the ajiac and the Rib Rod have have: the Mexican dimension. The chili in the broth, the corn in the form of totopo, the lemon at the end. It’s a Latin American soup that’s at 3 Soles menu and that’s with the other two traditions naturally.
For the biogotan who best know about Ajiac but wants to explore something different within the soup category, the totopes are the perfect entry point to Mexican cuisine from a family format.
How to recognize a good soup of totopos
Not all totopic soups are equal. Some indicators:
The broth. It’s got to have a color and a body. A pale or sharp bald indicates that tomato and chili did not work well. The intense pink-orange color is a sign of a well built base.
The totopes. They have to be crispy as they get there but they’re not fragile. The texture has to hold first contact with the broth without getting rid of them at once. If they get soft from the start, the process failed.
The chicken. Unbroken, but not in cubes. The frying allows the flesh to absorb the taste of the stock and to integrate itself into the plate rather than floating apart.
The lemon. His presence indicates authenticity. A soup of totopes with no lemon’s incomplete.
If you have little time, ask for this.
For a complete Mexican 3 Soles experience starting with soup:
Input:
- Nachos with sauces from the house or birdie apes
Soup:
- Potope soup with lemon and Red sauce next to them
Heavy plate:
- Fairy and other purpurpurpurpura
Drink:
- Horchata (with no alcohol, Mexican, complete well)
- Classic Margarita or Cantarito
Frequently Asked Questions
What’s totopic soup?
It’s a Mexican soup with tomato and chili broth with corn totopes, frying chicken and condors such as cilantro, cream and lemon. It’s a comforting and substantial plate of traditional Mexican cuisine.
What are the totopes?
They are corn tortillas cut into triangles and frits or baked to crisp. Unlike an industrialised nashus, the artisan totopo has a true corn flavour and a texture that resists the stock without getting rid of them at once.
That totopic soup’s hot?
It has chili in its broth, with a moderate taste and itching. The accompanying Red Salsa allows to tipple the level of spicy as each person likes.
Where to eat totopos soup at Chia?
3 Soles Restaurant has her at his soup menu next to the ajiac and the Rib Roast. It’s at the Chia-Cota variant, 25-40 minutes from the north of Bogotá.
Is that good for kids?
Yeah, with restraint about how much salsa. The base stock is tasty but not extremely hot. Children who enjoy the Ajiac usually also enjoy this soup.
Do you have vegetarian options in your soups?
The totopos soup’s with a frosted chicken. For vegetarian options, 3 Soles menu has tofu chaifa, Mexican vegetarian salad and tofu basket in other sections.
The soup of totopes is one of those plates that best understand them on a fresh day with time to enjoy them without an awesomeness. If you have a few questions before you come, write to us and we’ll be glad to have you.
