Chef Lupita
Empanadas de Cajeta del Bajío
Guanajuato's Bajío pastry of lard-flaked wheat dough folded around thick Celaya cajeta, baked until golden, then rolled in canela sugar for the merienda table beside café de olla.
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Chef Lupita
Polvorones de Naranja Aguascalentenses
Aguascalientes' panadería polvorones, crumbly orange-scented cookies made with manteca de cerdo, wheat flour, and fresh ralladura, the kind hidrocálido families keep ready for café during holidays.
Chef Lupita
Campechanas de Santa María del Río
Santa María del Río's brittle glazed campechanas, built from wheat dough, manteca de cerdo, patient folds, and a sugar crust that cracks under your teeth.
Chef Lupita
Marquesote Potosino de Mercado
San Luis Potosi's mercado marquesote is a dry, fragile sponge bread made from whipped eggs, wheat flour, and sugar, baked until pale gold and meant to soften in chocolate caliente.
Chef Lupita
Galletas de Nuez Sierra Gorda
Querétaro's Sierra Gorda galleta de nuez, built on toasted pecans, butter, and patient hands, rolled warm through powdered sugar until each fragile ball melts into coffee.
Chef Lupita
Ojo de Pancha Potosino
San Luis Potosi's Ojo de Pancha is a flaky lard pastry round with a dark caramelized sugar crown, the kind of panaderia cookie that survives because people keep buying it by the dozen.
Chef Lupita
Churros Bajio con Piloncillo
Guanajuato and Aguascalientes feria churros, piped fresh into hot manteca, crisp at the ridges, tender inside, and finished with piloncillo and Mexican canela.
Chef Lupita
Buñuelos Bajío con Miel de Piloncillo
Guanajuato's holiday buñuelos, thin wheat dough rested with tomatillo husks and canela milk, fried crisp and finished with a dark miel de piloncillo.
Chef Lupita
Empanadas de Leche de Aguascalientes
Aguascalientes empanadas de leche are tender galletas made with manteca de cerdo, sealed around thick milk custard, scented with canela and Mexican vanilla, then sugared warm.
Chef Lupita
Polvorones de Cajeta Bajío
Guanajuato's Bajío bakery cookie, a pale shortbread triangle made with manteca vegetal and vanilla, sandwiched with Celaya goat-milk cajeta until the crumb drinks in the caramel.
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