By Marissa Gencarelli
TheKitchn.coam
The Yucatán Peninsula is a magical region in Southeast Mexico that’s rich in Mayan history and surrounded by beautiful waterfronts and jungles. In the towns, you will find colonial haciendas that are often lined with citrus trees and a very particular one called lima agria. From the outside, it resembles a large lime, though when you try it, it tastes more like a very sweet key lime. This citrus fruit is used in marinades, ceviches, aguas frescas, salsas, and, of course, this classic sopa de lima. The traditional way to make it is with ocellated turkey (a tropical relative of the typical turkey that can only be found in this region), though I prefer using chicken thighs, which gives the soup a rich flavor and has the added bonus of cooking up much faster.
