Entree: Mexico – Zacatecas, Bajio Mexico – Caldo de Rata

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 20 min

Total 1 hr 55 min

Ingredients

- 3 whole wild rats, cleaned, approx. 10 oz (280 g) each (approx. 1.9 lb / 850 g total)
- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, halved and sliced (about 8 oz / 225 g)
- 4 cloves garlic, smashed (about 0.4 oz / 12 g)
- 2 dried ancho chiles, stemmed and seeded
- 2 Roma tomatoes (or 1 large plum tomato), roasted (about 6 oz / 170 g)
- 10 cups (2.4 L) water
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1 1/2 tsp (9 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 medium carrots, peeled and sliced (about 6 oz / 170 g)
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 1 medium chayote, peeled and diced (about 8 oz / 225 g)
- 2 tbsp (8 g) chopped fresh epazote (optional but traditional)
- 1/2 cup (15 g) chopped fresh cilantro, divided
- 4 limes, quartered (for serving)
- 8 small corn tortillas, warmed (for serving)
- Optional garnishes: diced raw onion, sliced radishes, extra chopped cilantro

Instructions

Short Description:
A hearty, rustic soup from Zacatecas made with wild rat meat simmered with vegetables, chiles, and regional herbs to produce a flavorful broth served with tortillas and lime. This version emphasizes Bajio aromatics like epazote and Mexican oregano alongside potatoes and chayote for a complete main-course meal.

Regional Notes:
Caldo de Rata from Zacatecas reflects Bajio cooking by pairing game meat with mild dried chiles, epazote, and root vegetables rather than the seafood or coastal flavors of other regions. The use of potatoes and chayote (a local starchy squash) and simple toasted ancho chiles gives it the earthy, warming profile typical of highland central Mexico soups.

1. Prepare the rats safely: if using whole wild-caught animals, skin and remove entrails, singe and scrape away any remaining hair over a flame, and rinse thoroughly under cold running water. Pat dry and cut each into serving pieces (legs, back, ribs). Wear gloves and work on a sanitized surface.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the rat pieces in a single layer and brown on all sides, 8–10 minutes, working in batches if necessary. Transfer browned pieces to a plate.
3. In the same pot, add the sliced onion and smashed garlic and sauté 3–4 minutes until translucent and fragrant, scraping up brown bits from the meat for flavor.
4. While the onion cooks, toast the ancho chiles briefly in a dry skillet over medium heat until fragrant (about 30–45 seconds each), then soak them in 1 cup (240 ml) hot water for 10 minutes to soften. Roast the tomatoes on a hot griddle or under a broiler until blackened in spots.
5. Drain the softened chiles and transfer them with the roasted tomatoes and 1/4 cup (60 ml) of the soaking liquid to a blender. Purée until smooth and set aside.
6. Return the browned rat pieces to the pot. Pour in the 10 cups (2.4 L) water, add the bay leaves, dried oregano, ground cumin, and the chile-tomato purée. Bring to a boil, then reduce heat to low and simmer, partially covered, until the meat is very tender, 45–60 minutes. Skim any foam or excess fat from the surface as needed.
7. Add the carrots, potatoes, and chayote to the pot. Continue simmering until the vegetables are tender, about 15–20 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
8. Stir in the chopped epazote (if using) and half of the chopped cilantro, simmer 1–2 minutes more to release the herb aromas. Remove and discard bay leaves.
9. Serve the caldo de rata hot in deep bowls with lime wedges, warmed corn tortillas, and optional garnishes of diced raw onion, sliced radishes, and remaining cilantro. Squeeze lime into the soup to brighten the broth before eating.
10. Store leftovers in the refrigerator up to 2 days; reheat thoroughly until steaming before serving.