Best Tortilla Soup in Area

I'm coming down this Saturday to stay a week in Ajijic and I was wondering where the best tortilla soup is served. This has probably been asked before, but I just joined the forum. I've been reading this forum for several weeks and I have learned so much about where to eat, etc. Lots of great information!

Danny's on the Carretera (main highway/road) through Central Ajijic. They make Sopa Azteca. Hard-core foodies will tell you what the difference is between Tortilla Soup and Sopa Azteca, but it's so similar (and so delicious!) that it doesn't matter.

Danny's Sopa Azteca is great tasting, and an enormous value. In fact, I want some right now because it's kinda rainy and cool.

!Provecho!

The only diffference is whether or not they use epazote, a local and wild herb. The truth is, for me, they are all pretty damned good, and there is no "best". Some are more watery, some thicker, some more tomato-soupy tasting, some more marina-saucey. I prefer the thicker.

Sunrise has an excellent one. Nuevo Pasada, where I had my very first, has a dynamite one, and I use the chef's recipe, tweaked, at home. Yves makes a killer one, with the addition of pulled chicken. My personal all-time favourite is on the highway halfway between here and the airport at Los Tres Potrillos: thick, creamy, covered with with the right blend of avocado, onions, cheese and heavy cream.

The two best Tortilla soups that I have had here are at Super Burrito, just up the street from Donas Donuts and at La Nuevo Posada.

IMHO it's found at El Sarape.

I second the Nueva Posada, followed by the Hacienda Steak House. I always ask for extra cheese, and they're happy to oblige.

Yummy stuff to be sure.

E-raq wrote:I second the Nueva Posada, followed by the Hacienda Steak House. I always ask for extra cheese, and they're happy to oblige.

Yummy stuff to be sure.

Second the Nueva Posada soup. Had some on their special menu last week with the slice of quiche.....also good.

I have never had two bowels of Tortilla or Azteca soup that ever
tasted the same. It is like mole. It is everywhere and never tastes
the same. For you folks who have not tried it. It is a food worth
pursuing in my opinion. Funny I tasted the exact same soup in
Oregon as I had down here. Went home to visit my old mexican
resturant and told him and he laughed and we found out he was
from Chapala. Now I know why the soup tasted the same here and
Oregon. I should have known as the resturant was called El Tapatio
in Oregon which I believe is a small chain.

Z

I'd edit that first sentence if I was you, Zed...

Zedinmexico wrote:I have never had two bowels

Jajajaja.........classic!!!!

CanuckBob wrote:

Zedinmexico wrote:I have never had two bowels

Jajajaja.........classic!!!!

Sopa Azteca? ni yo, tampoco...en el mismo día pasas de ciruela...quizás

David wrote:IMHO it's found at El Sarape.

I like his albóndigas soup too.

HelperGuy wrote:I'd edit that first sentence if I was you, Zed...

May I suggest you never get a wireless keyboard. Sometimes it has a mind
of its own like today. LOL

Z

Did you have the soup at El Tapatio in Milwaukie or Corvallis?

Smartalex wrote:

David wrote:IMHO it's found at El Sarape.

I like his albóndigas soup too.

OMG, if you can eat that crapola at any restaurant, you can eat anything. Worst soup I ever had in my life.

Thanks for all the replies! Yves and Nueva Posada were already on my list. Soup from any of the restaurants down there will be way better than what we get up here.

dixiechick wrote:Thanks for all the replies! Yves and Nueva Posada were already on my list. Soup from any of the restaurants down there will be way better than what we get up here.

Don't count on it. Most of the soups here are not good. Some are way too watered down. The cream soups that should be creamy are not as good as some Campbell's soups. We like the Poblano and the Mushroom at Roberto's. Azteca at Super Burrito and La Nueva Posada. Black bean or Gazpacho soup at Ninette. Rikki's has an excellent Miso Soup. Many restaurants are more into salads than soups here.

John, you always have such nice things to say.

David wrote:John, you always have such nice things to say.

Just giving my opinion like everyone else on the forum.

HelperGuy wrote:I'd edit that first sentence if I was you, Zed...

No scheisse! Zed that was either really cool, or as the kids say now, sick, which is also cool. Go figure.

HelperGuy wrote:The only diffference is whether or not they use epazote, a local and wild herb. The truth is, for me, they are all pretty damned good, and there is no "best". Some are more watery, some thicker, some more tomato-soupy tasting, some more marina-saucey. I prefer the thicker.

Sunrise has an excellent one. Nuevo Pasada, where I had my very first, has a dynamite one, and I use the chef's recipe, tweaked, at home. Yves makes a killer one, with the addition of pulled chicken. My personal all-time favourite is on the highway halfway between here and the airport at Los Tres Potrillos: thick, creamy, covered with with the right blend of avocado, onions, cheese and heavy cream.

Ahhh, what I wouldn't give for a bowel of sopa azteca right now...

I recently made Azteca Soup for the whole fam-damly using your recipe from La Nueva Posada, HelperGuy...It was really very good. Instead of roasting a chile myself, I used some Chile de arbol already prepared that I buy from a restaurant in the plaza, gave it a nice bang. Other than that I stuck to the recipe.
I was wondering...If I wanted to use epazote , at what point should I add it?

johninajijic wrote:

Smartalex wrote:

David wrote:IMHO it's found at El Sarape.

I like his albóndigas soup too.

OMG, if you can eat that crapola at any restaurant, you can eat anything. Worst soup I ever had in my life.

Such nice comments. You have a special way with the language. Obviously you're a kind and gentle soul.

Ms.Thang wrote:I recently made Azteca Soup for the whole fam-damly using your recipe from La Nueva Posada, HelperGuy...It was really very good. Instead of roasting a chile myself, I used some Chile de arbol already prepared that I buy from a restaurant in the plaza, gave it a nice bang. Other than that I stuck to the recipe.
I was wondering...If I wanted to use epazote , at what point should I add it?

I do the same, concering the chilis. Just easier. And four leaves of epazote in the blender with the tomatos and chilis, or an equivalent amount of crushed (whatever that is...!) into the broth at the beginning. Glad the recipe worked for you.

David wrote:Did you have the soup at El Tapatio in Milwaukie or Corvallis?

They kinda of split off. The El Tapatio in Corvallis became Sol of Mexico or something
like that but Rafael's mole taste just like some of it down here.

Z