The beef and chicken are trimmed and scrubbed early in the day and set to simmer in large pots to start the caldo. Tomatoes and potatoes are added. Whole chickens go in. When fully cooked the meats are removed. The tomatoes and potatoes are removed when done.
Preparation continues with the addition of spices and herbs.
The caldo is kept hot and stirred from this point on. It is served in small bowls and diners can spoon or pour it onto their food. Except when making tostadas, the beef and chicken are briefly marinated in salt, vinegar and pepper and saut ed in pure clear lards just before serving. Vegetables are added and the plates with caldo on the side are carried to the tables. The pork is removed when it is done.