Latin American and Caribbean Soups

Gathers the soups of Latin American and Caribbean culinary traditions, including Mexican pozole and menudo, Peruvian and Andean chupe chowders, and Caribbean callaloo and pepperpot soups, reflecting the region's mix of Indigenous, African and European soup-making traditions. The grouping reflects the region's own broth-building tradition, whether a light clear stock or a thick, spice-heavy pot, rather than the specific protein or vegetable simmered in it, since the same base stock often carries many different additions.