She learned about this soup from her Mexican co-workers. Many of whom work 80 hours a week.
She’s observed that those that try to fuel themselves on freely-available drinks from the bar can’t keep up the pace for long, but here’s the secret of the ones that can.
They use a higher octane fuel: bone broth.
Though legally entitled to breaks, the concept of legal entitlement isn’t overly relevant in the absence of all other legal status. Besides, it’s too busy for anyone to stop work, even to eat.
Which is how Mexi~Cali Kitchen soup was born (or, more likely, imported): Dip bone broth out of the bubbling pot into a bowl, add minced cilantro, a diced avocado, salt & a dash of lime juice. Some shreds of leftover meat.
Refill the bone broth pot with water, to cover your tracks.
Eat. Work 8 hours. Repeat.
Or do whatever it is you do that requires jet fuel!
MexiCali Kitchen Soup (AIP & WahlsPaleo+)
- 2 cups Bone Broth
- ¼ cup minced Cilantro
- 1 small Avocado, diced
- ½ teaspoon Himalayan Salt (or similar)
- ¼ cup leftover meat
- A dash of lime juice (optional)
Put the minced Cilantro in a bowl.
For authentic MexiCali~Kitchen style, scoop the bone broth straight out of the pot into a bowl. Otherwise, heat it to the boiling point & pour it in.
Add the remaining ingredients and stir.