Sopa de Mariscos
We spent 3 years living in South Texas and became total connoiseurs of this Tex-Mex version of seafood chowder. Every restaurant had its own version thereof, varying in thickness (from delicate clear soups more like "caldos" to hearty true "sopas") and heat (from mild to fiery), as well as in myriad combinations of seafood and vegetables. Our two favorites from our years in Brownsville couldn't be more different: a hearty combination of fish and shrimp with potatoes and peppers in a slightly opaque broth, served at El Torito, and a delicate clear broth of shrimp and baby octopus (pulpo) served at El Tropical, the latter sopa slightly spicey. Most Americans have no idea about what Mexicans can do with seafood, and sopa de mariscos is but one example!
Now living in Utica, NY