Sonora Style Hangover Soup (or Caguamanta Soup)


  • 1 Tablespoon All Purpose Flour
  • 1 Tablespoon lard
  • 6 cloves peeled and chopped garlic
  • 3 medium tomatoes, coarsely chopped
  • 2 cubes shrimp bullion or 2 cups shrimp stock
  • 2 dashes of hot sauce (Tabasco)
  • 1 Tablespoon dried oregano
  • 2 teaspoon ground cumin
  • 2 ounces green chili salsa
  • 2 stalks of celery, diced
  • 3 medium carrots, diced
  • 6 ounces fresh green beans, diced
  • 6 pounds Chesapeake Ray Fillet cut into medium pieces


Heat the lard in a stock pot and fry the chopped garlic.  Add the flour and make a light brown roux (cook the flour/lard mixture, stirring constantly, until it is a paste resembling the texture and color of peanut butter).  Reconstitute the shrimp bullion and add to the pot, stirring well.  Add the tomatoes, the oregano, the cumin, and the  green Chile salsa.  Bring the mixture to a boil and reduce to a simmer.  Cook for about 10 minutes.  Add the celery and carrot and cook until the carrot is just tender.  Add the green beans and simmer for about ten more minutes.  Add the Chesapeake Ray pieces and cook for about 5 minutes.  Serve very hot.

Recipe Details

Yield/Servings: Serves 24

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