Chef Lupita
Borrachitos de la Dulceria de Celaya
Guanajuato's Bajio candy, soft pectin jellies perfumed with real licor and rolled in sugar, the kind of borrachito a dulcero would pack in paper by the dozen.
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Chef Lupita
Camote en Piloncillo del Bajío Guanajuatense
Guanajuato's Bajío camote, slow-simmered in dark piloncillo with canela until the flesh turns glossy and dense, served in clay tazones the way mercado cooks sell it by the spoon.
Chef Lupita
Macarrón de Leche de San Marcos
Aguascalientes fairground macarrón de leche, cooked in a copper cazo until whole milk and sugar turn into pale bars with a soft bite and a fine sandy crumb.
Chef Lupita
Torrejas de Pinole de la Feria de San Marcos
Aguascalientes's Feria de San Marcos torrejas, made with day-old pan, pinole de maiz tostado, leche de cabra, egg, and piloncillo syrup scented with canela.
Chef Lupita
Queso de Tuna Potosino (Tuna Cardona)
San Luis Potosi's dense, ruby-black queso de tuna, made only from tuna cardona cooked down slowly until the fruit sets firm enough to slice like cheese.
Chef Lupita
Charamuscas Guanajuatenses (Momias de Piloncillo)
Guanajuato's market candy of piloncillo cooked to hard crack, pulled by hand until satin, then shaped into mummies, Quijotes, and skulls for feria tables and callejones.
Chef Lupita
Chancaquilla Potosina de Pepita y Piloncillo
San Luis Potosí's market candy, toasted pepita locked in dark piloncillo syrup, cut into rectangles for holidays, feria tables, and the kilo sales at Mercado Hidalgo.
Chef Lupita
Cajeta de Camote de Guanajuato para Día de Muertos
Guanajuato's cajeta de muerto, a dense Bajío paste of camote, guayaba, piloncillo, and canela, cooked until the spoon leaves a clean path in the cazo.
Chef Lupita
Capirotada Bajio Secular de Cuaresma
Guanajuato's market-style Lent capirotada, layered with bolillo, piloncillo miel, queso ranchero, raisins, peanuts, plantain, and ate de guayaba, built for a family table, not a convent register.
Chef Lupita
Alegrías Queretanas de Amaranto y Piloncillo
Querétaro's mercado candy of popped amaranto pressed with dark piloncillo syrup, pepitas, pecans, and cacahuate, a Bajío sweet that respects the seed before it decorates the table.
Chef Lupita
Dulce de Garambullo de la Sierra Gorda
Querétaro's Sierra Gorda turns the tiny purple fruit of the garambullo cactus into a piloncillo preserve, a mountain dulce made from wild harvest, patience, and a careful pot.
Chef Lupita
Arroz con Leche Bajio con Piloncillo
Guanajuato's Bajio rice pudding, slow-cooked with piloncillo, leche de cabra, canela, and orange peel until the milk thickens into something dark, practical, and unmistakably regional.
Chef Lupita
Ponteduro Potosino de Maíz Tostado y Piloncillo
San Luis Potosí's market candy of toasted criollo corn and dark piloncillo, cooked to the hard-ball point and pressed into rough clusters for ferias, holidays, and lean kitchens.
Chef Lupita
Cajeta de Celaya, Registro Hacienda
Guanajuato's Bajío cajeta is goat milk, piloncillo, canela, and copper heat reduced slowly until the spoon leaves a clean trail, the dulcería de Celaya in one jar.
Chef Lupita
Rollo de Guayaba de Calvillo
Aguascalientes guava country gives you this feria dulce: Calvillo guava ate rolled around cajeta de leche de cabra and toasted nuez pecanera until every slice shows the Bajio.
Chef Lupita
Jamoncillo de Nuez Potosino (Mercado Hidalgo)
San Luis Potosí's Mercado Hidalgo jamoncillo is goat milk cooked to a matte fudge, beaten with nuez pecanera from the Zona Media, and cut into bars for fiestas and posadas.
Chef Lupita
Natilla Queretana
Querétaro's market custard of whole cow's milk, egg yolks, Mexican canela, and orange peel, stirred low until it turns glossy enough to serve warm or cold in clay tazones.
Chef Lupita
Alfeñiques de Guanajuato
Guanajuato's Day of the Dead alfeñiques are cane-sugar figures pressed in dry molds, finished with bright icing, and set on Talavera guanajuatense platones for the altar.
Chef Lupita
Glorias Bajio de Cajeta y Nuez
Guanajuato and Queretaro's cajeta glorias, cooked from leche de cabra in a copper cazo, folded with nuez pecana, and wrapped like the dulces de feria of the Bajio.
Chef Lupita
Dulce de Leche con Piloncillo del Bajío
Guanajuato's Bajío market dulce de leche, whole leche de vaca and piloncillo reduced in a copper cazo until the spoon leaves a path, thick enough for bolillo and sold by the kilo.
Chef Lupita
Palanqueta de Cacahuate Bajío
Guanajuato's Bajío palanqueta is roasted cacahuate held in a thin piloncillo caramel, the kind of candy sold from wicker baskets in León before the paper turns sticky.
Chef Lupita
Ate de Guayaba de Calvillo
Aguascalientes's Calvillo guava paste, cooked in a copper cazo until the fruit and cane sugar tighten into a firm slab, then sliced thick beside queso fresco de rancho.
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