Chef Lupita
Xoconostle Molido para Carnes Asadas
Querétaro's Sierra Gorda turns sour xoconostle into a coarse molcajete salsa with chile de árbol, roasted garlic, and sal de grano, built to cut through arrachera, cabrito asado, and charred nopales.
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Chef Lupita
Chiles en Escabeche Estilo San Marcos
Aguascalientes' San Marcos escabeche is a sharp jar of whole jalapeños, carrot, onion, garlic, laurel, and thyme, built to crown pollo San Marcos, tortas, and any table that respects vinegar.
Chef Lupita
Salsa de Jitomate y Jalapeño para Enchiladas Potosinas
San Luis Potosí's weeknight salsa of ripe jitomate guaje and fresh jalapeño, cooked down in manteca until glossy enough to crown the red masa of enchiladas potosinas.
Chef Lupita
Salsa para Enchiladas Mineras (Guajillo en Manteca)
Guanajuato's guajillo salsa for enchiladas mineras, thin enough to coat a tortilla and deep enough from manteca to taste like the Bajio mining towns that built it.
Chef Lupita
Adobo para Asado de Boda Potosino de Hacienda
San Luis Potosí's hacienda wedding adobo, built from ancho, mulato, pasilla, clove, laurel, and a little chocolate, turns browned pork into the dark red asado served when a family means ceremony.
Chef Lupita
Adobo de Carnitas estilo Apaseo el Grande
Guanajuato's Bajío adobo for carnitas, built with guajillo, ancho, naranja agria, laurel, and garlic before the pork goes into manteca de cerdo.
Chef Lupita
Marinada de Pulque para Conejo Queretano
Querétaro's hacienda-country marinade of fresh pulque, chile pasilla, ajo, tomillo, and oregano, made to rest with lean rabbit overnight before the meat meets manteca and a clay cazuela.
Chef Lupita
Xoconostles en Almíbar del Bajío
Guanajuato's Bajío preserve of sour xoconostles cooked slowly in piloncillo, canela, and clavo until the fruit turns amber, firm, and ready for queso ranchero or pan de feria.
Chef Lupita
Salsa de Chile Ancho y Leche para Enchiladas Queretanas
Querétaro's creamy enchilada salsa, chile ancho softened in milk, blended with egg, and fried in manteca until it coats warm corn tortillas in a quiet red sauce.
Chef Lupita
Recado para Birria Aguascalentense
Aguascalientes' dry recado for cordero birria, built from toasted guajillo, ancho, jengibre, clavo, oregano, and salt before the meat is wrapped and steamed slowly.
Chef Lupita
Cebollas en Escabeche del Bajío
Guanajuato's Bajío table pickle, thin red onion softened in hot vinegar with orégano mexicano, cumin, bay leaf, and serrano, the sharp pink bite beside carnitas from Apaseo.
Chef Lupita
Salsa Cruda Bajio de Molcajete
Guanajuato's raw Bajio table salsa, crushed in volcanic stone with ripe jitomate, chile serrano, white onion, cilantro, lime, and sal de grano for anything coming off the comal.
Chef Lupita
Salsa de Chilcuague de la Sierra Gorda
Guanajuato's Sierra Gorda salsa uses the golden Otomi root, roasted chile serrano, tomatillo, and sal de grano, ground in a molcajete until the heat tingles before it burns.
Chef Lupita
Garambullos en Conserva de la Sierra Gorda
Querétaro's Sierra Gorda preserve of wild garambullos, simmered slowly with piloncillo, orange peel, canela, and lime until the cactus berries shine like purple beads in thick syrup.
Chef Lupita
Salsa para Enchiladas Queretanas (Guajillo y Comino)
Queretaro's lighter red enchilada sauce, built from toasted chile guajillo, roasted garlic, comino, and Mexican oregano, then fried until the color turns brick-red and the oil shines at the edge.
Chef Lupita
Salsa de Chile de Arbol para Guacamaya de Leon
Guanajuato's sharp red salsa for the guacamaya of Leon, built from toasted chile de arbol, garlic, salt, and vinegar, hot enough to wake up the chicharron inside the bolillo.
Chef Lupita
Vinagreta para Fiambre Potosino
San Luis Potosí's sharp mustard and herb vinagreta, built with apple vinegar and dried mountain herbs, made to soak fiambre potosino overnight until every vegetable and meat tastes seasoned through.
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