Corn Field Soup

01 / ABOUT THE DISH

About the dish

Sopa de milpa is a traditional vegetable soup originating from Mexico City and Tlaxcala. The soup is usually made with a combination of onions, garlic, zucchini, mushrooms, epazote, chicken stock, salt, pepper, and corn oil. The corn oil is heated in a saucepan, and the onions, garlic, corn, and mushrooms are first lightly sautéed before the stock is added along with epazote and zucchini. The soup is seasoned with salt and pepper, and it's simmered until everything is tender. Sopa de milpa is then served while still hot, often with warm corn tortillas on the side.