What it is
Yucatán's tourism ministry describes it as a broth made with chicken or turkey, served with fried tortilla, tomato and slices of lima. Mexico's culture ministry agrees: Yucatecan lima, chicken or turkey broth, vegetables and tortilla chips.
The traditional recipe
The tourism ministry's recipe serves six to eight and takes about two hours:
- Make a chicken broth seasoned with pepper, clove, oregano, garlic, onion and lard.
- Cook and shred a chicken breast.
- Sauté tomato, onion and bell pepper, then add the broth.
- Simmer half the lima slices with the broth and chicken; add the other half when serving.
- Finish with fried tortilla strips.
The recipe allows an optional splash of vinegar or beer.
Lima, the key ingredient
Yucatecan lima is a citrus distinct from the common lime, and its flavor gives the soup its identity. That's why the recipe adds it twice: some simmers with the broth and the rest goes in fresh at the table.
How it's served
- Piping hot, with the tortilla strips added last so they stay crisp.
- With habanero salsa on the side for anyone who wants heat.
Sopa de lima on a day trip
The buffet lunch in Kaua on Mary Tours' Chichén Itzá, Izamal and Valladolid trip includes sopa de lima among its Yucatecan dishes, along with cochinita and relleno negro. The trip leaves from the office on Calle 61 in downtown Mérida.
Fun facts
- Lima goes into the soup twice.
- It can be made with chicken or turkey.
- The tortilla strips go on last so they stay crunchy.
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Frequently asked questions
What is sopa de lima?
A chicken or turkey broth with Yucatecan lima, tomato and fried tortilla strips.
Is lima the same as a regular lime?
No; Yucatecan lima is a different citrus.
Is it spicy?
No; heat comes from habanero salsa on the side.
Where can I try it?
At restaurants and fondas across Yucatán; Mary Tours' Chichén Itzá trip includes it at its buffet lunch.
