Chef Lupita
Frijoles Chinos Estilo Guanajuato
Guanajuato's Bajio refried bayos, worked in manteca de cerdo until the beans turn satin-smooth and pull from the clay cazuela, with xoconostle acid and the quiet bite of chilcuague.
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Chef Lupita
Frijoles Bayos de la Olla Guanajuatenses con Epazote
Guanajuato's bayo beans cooked low in a clay olla with manteca de cerdo, epazote, xoconostle, and a careful touch of chilcuague from the Sierra Gorda.
Chef Lupita
Garbanzos en Amarillo de Tolimán (Querétaro Otomí)
Querétaro's semidesert chickpeas, colored with azafrán del país, sharpened by xoconostle, and finished with chilcuague, the Lenten clay-cazuela pot Tolimán families set beside fish, nopales, and warm corn tortillas.
Chef Lupita
Frijoles Charros del Bajío con Xoconostle
Guanajuato and Querétaro's Bajío charro pot, beige bayo beans with tocino, chorizo, xoconostle, and a pinch of chilcuague, brothy enough for the clay cazuela and sober enough to leave the beer out.
Chef Lupita
Frijoles Puercos Hidrocálidos
Aguascalientes bayos refried in manteca with chorizo de Calvillo, xoconostle, chilcuague, jalapeños en escabeche, and queso ranchero. The hidrocálido fiesta bean, not the Sinaloan one.
Chef Lupita
Lentejas con Xoconostle Queretanas
Querétaro's semidesierto lentil pot, built with tomato, chile ancho, garlic, and manteca, then sharpened with xoconostle the way Otomí cooks taught the Bajío to use cactus fruit.
Chef Lupita
Calabaza al Horno con Piloncillo Bajío
Guanajuato's Bajío harvest calabaza, baked whole in barro with piloncillo, canela, pulque, and xoconostle until the flesh softens and the syrup darkens against the clay.
Chef Lupita
Nopales Asados con Xoconostle, Sierra Gorda Otomí
Querétaro's Sierra Gorda Otomí side dish of thick nopal paddles charred on a dry comal, then covered with tart xoconostle, white onion, chile serrano, limón, and oregano de monte.
Chef Lupita
Cebollas Tatemadas del Bajio
Guanajuato's Bajio onions, blackened whole on a dark comal until the center turns sweet, then dressed with xoconostle, chilcuague, chile ancho, and hot manteca.
Chef Lupita
Chile Pasilla Asado Relleno de Queso Ranchero
Guanajuato's Bajío side dish of chile pasilla toasted on a dark comal, softened just enough to fill with queso ranchero, then served with xoconostle and chilcuague salsa instead of a tomato-heavy sauce.
Chef Lupita
Calabacitas con Queso Bajío
Guanajuato's Bajío calabacitas, sautéed in manteca with corn, jitomate, xoconostle, chile poblano, epazote, and queso ranchero, the rancho side dish that belongs beside frijoles bayos and warm corn tortillas.
Chef Lupita
Quelites del Bajío Salteados con Chiles Toreados
Guanajuato's rainy-season milpa greens, verdolagas and quelite cenizo, sautéed fast in manteca with garlic, xoconostle, chilcuague, and blistered chile serrano beside frijoles bayos.
Chef Lupita
Nopales a la Mexicana con Chilcuague
Guanajuato's nopalitos a la mexicana, cooked in manteca with tomato, onion, xoconostle, serrano, and chilcuague from the Sierra Gorda for that sharp Bajio tingle.
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