When Patty Rodriguez hears the word caldo now, she thinks fondly of home. But as a child growing up in southern California, she despised eating the piping-hot soup-like meal during the summers. Rodriguez would swirl around the chunks of fish with her spoon and imagine that she was performing a magic trick where the dish disappeared. She would roll her eyes as she asked her family why they served the dish more often when it was hot outside. “This is not a hotel,” Rodriguez recalled her mother and aunts saying. “You don’t choose what you want to eat. You’re going to eat what we make.”
As an adult, Rodriguez realizes that caldo, which translates to broth in Spanish, was an inexpensive meal that could feed her Mexican American household for several days. It provided the nourishment and hydration needed during the hot summer months.
