Across Latin American households in the United States, the steaming broth known as caldo remains a cherished summer staple, nourishing families while preserving cultural traditions.

When Patty Rodriguez, who grew up in southern California, hears the word caldo today, she fondly recalls home. As a child, she disliked eating the hot soup during summer, often questioning why it was served more frequently in the heat. Her mother and aunts would insist, “You don’t choose what you want to eat. You’re going to eat what we make.” As an adult, Rodriguez understands that caldo, which means broth in Spanish, was an affordable meal that could feed her Mexican American family for several days, providing essential nourishment and hydration during hot weather. She now eagerly drives her children to her mother’s house whenever caldo de pollo, a chicken-based version, is made, wanting them to share in the tradition.

Similarly, a skit by a first-generation Mexican American from San Bernardino, California, reflected childhood memories of caldo marked by “confusion and suffering,” as he did not enjoy eating the hot dish in summer.

At the San Juan restaurant Cocina al Fondo, chef Natalia Vallejo noted that caldo de gallina—a stew featuring hen meat, plantains, and herbs—is especially popular with diners during summer. Vallejo shared that the recipe is deeply connected to her childhood and inspired by a caldo her paternal grandfather used to prepare.

For many, food like caldo serves as a vital link to cultural identity. Trujillo, a first-generation Mexican and Honduran American, said, “A lot of the culture or the tradition that they had growing up you never really celebrated. Food was the only way that I was able to connect with my culture and feel more Mexican or to touch those roots.”

Caldo’s role as a nourishing, hydrating meal during summer months and as a cultural touchstone underscores its enduring significance in Latin American communities across the US.

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