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What: A traditional springtime soup made of baby squash, squash flowers, small arepa-like corn dumplings, whole corn kernels, vine shoots, and chepiche, an aromatic herb. Light, tasty, and filled with vegetables.
Where: We found sopa de guias on the menu at Casa de la Abuela (951-516-3544; Hidalgo 616, map) in the zócalo’s northwest corner. Though a bit touristy, the kitchen specializes in lots of regional specialties, and the big open windows in the breezy dining room provide a great perspective of the always-bustling zócalo. Try for a window table.
When: Daily, 1pm-10pm
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