Chef Lupita
Palmito en Escabeche Potosino
San Luis Potosí's Altiplano gives this escabeche its firm desert palmito, softened, pickled with chile cuaresmeño, carrot, bay leaf, and served cold for Semana Santa at the family table.
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Chef Lupita
Gorditas de Migajas Queretanas
Querétaro's Mercado Escobedo gordita, a thick corn masa pocket packed with carnitas migajas, browned in manteca de cerdo, then opened for nopalitos, queso fresco, and a chile de árbol salsa.
Chef Lupita
Chinicuiles del Maguey de Hidalgo
Hidalgo's Sierra Gorda chinicuiles, red maguey worms cleaned, toasted on the comal, then fried in manteca de cerdo with epazote and served with salsa de chile de árbol.
Chef Lupita
Salsa de Chile Quipín Queretano
Querétaro's Sierra Gorda quipín salsa is not a blended tomato dip. It is wild chile crushed raw with sal de grano and water, served carefully because this little chile does not negotiate.
Chef Lupita
Chicharrón Prensado en Salsa de Chile de Árbol
Guanajuato's Bajío market botana, built from pressed pork cracklings and a sharp chile de árbol salsa, spooned hot from the cazuela into tortillas or onto tostadas.
Chef Lupita
Cabuches en Escabeche del Altiplano Potosino
San Luis Potosí's spring cabuches, the unopened buds of the biznaga roja, blanched and settled in sharp vinegar with onion, carrot, serrano, bay, and oregano for Lent and the year after.
Chef Lupita
Gorditas de Queso Enchilado de Colón
Querétaro's Colón gorditas are thick hand-pressed corn pockets filled with chile-rubbed local cheese, finished with manteca on the comal, and served with salsa martajada and nopalitos.
Chef Lupita
Quiote de Maguey Asado
Guanajuato's northeastern desert gives this Chichimeca Jonaz dish its strength: young maguey flower stalk roasted whole over coals, peeled, sliced, and eaten with lime and salt.
Chef Lupita
Sopes Guanajuatenses de Chorizo, Papa y Frijoles
Guanajuato's Bajío sope is a thick masa round fried in manteca de cerdo, pinched high, and loaded with beans, chorizo, potato, salsa roja, and queso fresco. Mercado food with backbone.
Chef Lupita
Flautas con Milanesa de León
Guanajuato's León flauta, long corn tortillas wrapped around crisp beef milanesa, fried again in lard, then buried under lechuga romana, crema de rancho, queso fresco, and a sharp salsa roja.
Chef Lupita
Lolos de Santa Maria Magdalena
Santa Maria Magdalena's hidden Queretaro antojito, cracked corn masa wrapped around carnitas migajas and fried in pork lard until the outside grips under your teeth.
Chef Lupita
Tostada Borracha Potosina
San Luis Potosí's market tostada, a wide corn tortilla fried crisp, dragged through salsa borracha made with chile ancho, chile cascabel, and pulque, then covered with frijoles bayos and nopales.
Chef Lupita
Gusanos Blancos de Maguey al Comal
Querétaro's Sierra Gorda gives you this rare comal snack: white maguey worms toasted in manteca until crisp, folded into hot corn tortillas with molcajete salsa.
Chef Lupita
Garambullos Guisados de la Sierra Gorda
Querétaro's Sierra Gorda cactus fruit, cooked with chile serrano, morita, onion, and manteca until glossy and spreadable, is the semidesierto answering with a tortilla in its hand.
Chef Lupita
Gorditas de Calvillo
Aguascalientes gives Calvillo these thick corn gorditas, browned on the comal, opened while hot, and filled with guisos that belong to the market counter.
Chef Lupita
Bolas de Queso de León
Guanajuato's La Pulga snack: fresh cow's milk cheese sealed in nixtamalized masa, dipped in egg capeado, fried in manteca, and dragged through a roasted guajillo and chile de árbol salsa.
Chef Lupita
Pico de Gallo con Xoconostle de Don Francisco
Don Francisco's Guanajuato pico replaces lime with xoconostle, the sour cactus fruit of the semi-desert, chopped with tomato, avocado, chile serrano, white onion, and cilantro for the picnic table.
Chef Lupita
Gorditas de Maíz Quebrado de Tolimán
Querétaro's semidesert gordita from Tolimán, made with coarse nixtamal masa, cooked thick on a comal, and split open for frijoles con epazote, nopalitos in guajillo, and queso enchilado.
Chef Lupita
Tostadas de Arriero Queretanas
Querétaro's arriero tostadas are crisp corn tortillas spread with epazote-scented beans, chorizo browned with papa, and a guajillo-ancho salsa built for the road between the Bajío and the Sierra Gorda.
Chef Lupita
Esmeriles Aguascalentenses
Aguascalientes' feria bite: small nixtamal masa pockets sealed by hand, filled with chicharrón prensado in guajillo and ancho, then browned on the comal until the edges turn crisp.
Chef Lupita
Taquitos Dorados de Papa Guanajuatenses
Guanajuato's Bajio street-corner taquito: corn tortillas filled with seasoned mashed potato, rolled tight, fried until crisp, and finished with crema, lechuga, queso fresco, and salsa roja de guajillo.
Chef Lupita
La Larga de Salvatierra
Salvatierra, Guanajuato's long corn masa antojito, shaped like a narrow boat, filled with beans and chicharron prensado, then griddled until the edges crisp.
Chef Lupita
Salsa de Xoconostle del Bajio
Guanajuato's Bajio salsa, built in the molcajete with sour xoconostle cactus fruit, chile de arbol, chile morita, roasted garlic, and salt. Acidic, smoky, fierce, and perfect with chicharron.
Chef Lupita
Escamoles a la Mantequilla con Epazote
Hidalgo's spring escamoles, harvested from maguey roots in the Sierra Gorda and cooked gently in butter, manteca, chile serrano, and epazote for warm corn tortilla tacos.
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