Chef Lupita
Chivo Tapeado de Peñamiller
Querétaro Sierra Gorda goat sealed in a clay olla with guajillo adobo, hierbas de monte, xoconostle, and a masa-wrapped lid that keeps every bit of flavor inside.
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Chef Lupita
Lomo en Xoconostle del Bajio Guanajuatense
Guanajuato's Bajio pork loin, browned in manteca de cerdo and braised with xoconostle, chile guajillo, and tomate verde until the sauce tastes sour, red, and serious.
Chef Lupita
Pollo San Marcos de Aguascalientes
Aguascalientes' Pollo San Marcos is feria chicken browned in lard, carried by chorizo, papas, zanahoria, and a tomato-serrano salsa that is savory, bright, and mild.
Chef Lupita
Aguascalentense Roasted Suckling Pig (Lechon al Horno)
Aguascalientes' hacienda celebration pig, painted with chile guajillo adobo, rested overnight, then roasted low until the meat loosens and the skin crackles under the knife.
Chef Lupita
Hidrocálido Pork Shank (Chamorro al Horno)
Aguascalientes chamorro al horno, pork shank marinated overnight in guajillo-pasilla adobo with naranja agria, then baked low until the skin crackles and the bone gives up clean.
Chef Lupita
Cabrito al Azafrán de la Sierra Gorda
Querétaro's Sierra Gorda cabrito, browned in manteca de cerdo and braised until the young goat turns tender in a guajillo, comino, and azafrán sauce meant for pan de rancho, tortillas calientes, and a crowded table.
Chef Lupita
Lerma River Pan-Fried Tilapia (Mojarras del Lerma al Ajo)
Guanajuato's Lerma corridor fish, scored to the bone, rubbed with garlic, serrano, and limón, then pan-fried whole until the fins turn crisp and the table smells like a Bajío river picnic.
Chef Lupita
Charales del Lerma Fritos
Guanajuato's Lerma basin fish plate: tiny charales dried well, dusted with nixtamalized corn, fried until crisp, and eaten with limon, chile piquin, salsa verde, and hot tortillas.
Chef Lupita
Pacholas Potosinas
San Luis Potosi's thin beef pacholas, worked with chile pasilla, comino, and clavo on the metate, then fried in manteca until the edges darken and the center stays tender.
Chef Lupita
Fiambre Potosino
San Luis Potosí's Día de la Asunción platter of cecina, lengua, poached chicken, fruit, and market vegetables, served cold over lettuce with a sharp vinaigrette that wakes up every layer.
Chef Lupita
Apaseo el Grande Carnitas (Carnitas Estilo Apaseo)
Guanajuato's Apaseo el Grande carnitas, pork shoulder and skin cooked slowly in manteca de cerdo with orange, salt, and milk, then torn and crisped on the comal for celebration tacos.
Chef Lupita
Sierra Gorda Pit Barbacoa (Barbacoa de Hoyo)
Querétaro's Sierra Gorda barbacoa is lamb salted, wrapped in roasted maguey pencas, sealed over carbón overnight, and served with garbanzo consomé from the clay olla catching every drop below.
Chef Lupita
Nopales en su Madre Queretanos con Camarón
Querétaro's semidesert nopal dish, whole cactus paddles layered with xoconostle pico de gallo, barely cooked shrimp, and queso ranchero, then browned in the hard heat of a stone oven.
Chef Lupita
Sierra Gorda Capones de Nopales con Xoconostle
Sierra Gorda de Guanajuato's capones are tender nopales stewed with sour xoconostle, chile pasilla, epazote, and cebolla, a milpa-and-monte pot finished with queso fresco and eaten with hot corn tortillas.
Chef Lupita
Pacholas Guanajuatenses
Guanajuato's Bajio beef pacholas are thin metate-worked ovals seasoned with chile ancho, bolillo, mint, parsley, and warm spices, then fried in manteca until the edges brown.
Chef Lupita
Nopal en Penca Queretano
Queretaro's Otomi rancho nopal, split and stuffed with queso ranchero, chorizo, ajo, cilantro, and a dark chile ancho salsa before the penca chars over carbon.
Chef Lupita
Nopales de Santo de Villa Progreso
Villa Progreso's Otomí feast-day nopales, tender cactus paddles simmered in a brick-red guajillo caldo with xoconostle and Mexican oregano, served from a clay cazuela with corn tortillas.
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