Chef Lupita
Garnachas Jarochas
Veracruz's Sotavento garnachas are small masa rounds set on the comal, fried in manteca de cerdo, then loaded with shredded beef, cebolla curtida, and toasted chile salsa roja.
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Chef Lupita
Frituras de Yuca de Coyolillo
Veracruz's Coyolillo frituras de yuca, grated cassava bound with ajo and egg, fried in pork lard until crisp at the edges and tender inside.
Chef Lupita
Empanadas de Camarón Seco de la Costa Chica
Guerrero and Oaxaca's Costa Chica empanadas fold fresh masa around dried shrimp, chile costeño, tomate, and epazote, then fry them until the edges turn crisp and golden.
Chef Lupita
Frituras de Malanga de Coyolillo
From Coyolillo, Actopan, Veracruz, these malanga fritters carry the Afro-Mexicano kitchen in grated tuber, ajo, egg, and manteca de cerdo, fried crisp for a weeknight table.
Chef Lupita
Tortitas de Flor de Cocuite
Veracruz's central-coast tortitas from Coyolillo, made with tender cocuite blossoms, egg, epazote, and manteca de cerdo for a Carnaval table that remembers 400 years.
Chef Lupita
Empanadas de Plátano Rellenas Veracruzanas
Central-coast Veracruz empanadas built from ripe plátano macho, folded around epazote black beans or jarochos picadillo, then fried until the edges turn dark and sweet.
Chef Lupita
Tichindas al Vapor de la Costa Chica
Oaxaca's Costa Chica botana of mangrove tichindas, cooked in their own briny liquor with chile costeño, epazote, garlic, and lime, eaten under a palapa with tortillas close by.
Chef Lupita
Bollo de Plátano Relleno de Camarón Seco
Guerrero's Costa Chica bollos, ripe plantain pounded into dough, filled with dried shrimp and chile costeño, then fried until the outside turns dark and sweet.
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