Frijoles are available, sprinkled with queso cotija . Raspados are served to diners and for take out. Beer and other alcoholic drinks are seldom found in cenadurias. 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.