Caldo Xiki (Pescado Seco y Quelites, Keto Modificado)
Mayan Dry Fish and Wild Greens Soup (Keto Modified)
Yes, with a tweak: ensure no potato, carrot, yuca, plantain, or corn are added. About 6g net carbs per serving, lower than 7 in 10 Guatemalan dishes.
What it is
A traditional clear broth soup from the Mayan highlands, featuring rehydrated dried white fish cooked with a variety of local wild greens (quelites), such as chipilín, hierbamora, or bledo. The soup is simply seasoned, offering a rich umami flavor from the fish and earthy notes from the greens. Keto modification ensures no starchy thickeners or high-carb vegetables.
Key ingredients
Dried white fish (e.g., mojarra or similar), various quelites (wild greens like chipilín, hierbamora, bledo), garlic, onion, tomato, cilantro, chicken or fish broth (sugar-free), olive oil, salt, black pepper.
How to make it keto
Ensure no potato, carrot, yuca, plantain, or corn are added. No masa or corn-based thickeners should be used. Confirm broth is sugar-free.
Watch out for
Some wild greens can have slightly higher carb counts than typical leafy greens, but generally remain low. Ensure no starchy vegetables are hidden in the broth base.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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