Chef Lupita
Caldo Michi de Yuriria
Guanajuato's lake-country caldo michi, built from bagre, jitomate, chile guajillo, xoconostle, and market vegetables from the Lerma basin, served the way Yuriria families know it.
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Chef Lupita
Aguascalientes Beef Tongue Pozole (Pozole de Lengua)
Aguascalientes' Bajio pozole de lengua, built with cacahuazintle hominy, tender beef tongue, chile ancho and guajillo, with xoconostle brightness and table garnishes.
Chef Lupita
Mole de Garambullo de la Sierra Gorda Queretana
Queretaro's semi-desert mole, built with white garambullo cactus flowers, chile guajillo, chilcuague, xoconostle, and rabbit or chicken simmered in a clay cazuela.
Chef Lupita
Bajío Sopa de Tortilla with Queso Ranchero
Guanajuato's Bajío tortilla soup is a pasilla-guajillo broth fried in manteca de cerdo, stacked with crisp corn strips, queso ranchero, crema from the dairy hacienda, aguacate criollo, and thin pasilla ribbons.
Chef Lupita
Bajío Mole de Olla with Chilcuague
Guanajuato's Bajío beef mole de olla, sharpened with xoconostle and the numbing bite of chilcuague from the Sierra Gorda, a clay cazuela pot that knows the Camino Real.
Chef Lupita
Salamanca Green Pozole
Guanajuato's controversial Salamanca pozole verde, born in 1960s community kitchens, with cacahuazintle, tomatillo, poblano, pork, tocino, jamon, salchicha, xoconostle, and a guajillo-chilcuague table salsa.
Chef Lupita
Sopa de Camote Novohispana Queretana
Queretaro's Bajio soup of beef broth and cooked camote, colored with chile guajillo, sharpened with xoconostle, and finished with the quiet bite of chilcuague.
Chef Lupita
Capón Guanajuatense con Xoconostle
Guanajuato's capón is a guajillo-red chicken broth sharpened with xoconostle, finished with cilantro and a careful touch of chilcuague, the kind of Bajío stew that wakes up the table without shouting.
Chef Lupita
Conejo al Pulque Queretano
Querétaro's Otomí-mestizo rabbit guiso, browned in manteca and simmered with pulque, ancho, guajillo, xoconostle, and the dry-land bite of chilcuague.
Chef Lupita
Bajio Green Pumpkin Seed Mole (Mole Verde de Pepita)
Guanajuato's Bajio mole verde thickens toasted pepitas with tomate verde, serrano, cilantro, and pork shoulder, a green cazuela that proves the Bajio has its own mole register.
Chef Lupita
Bajio Pork in Red Chile Adobo
Guanajuato's Bajio carne con chile colorado, pork browned in lard and simmered in a red adobo of guajillo, pasilla, jitomate, garlic, comino, and oregano.
Chef Lupita
Sopa de Fideo Bajio con Xoconostle
Queretaro's dry Bajio gives this fideo its sour backbone: xoconostle, toasted chile guajillo, tomato, cilantro, and vermicelli fried in manteca de cerdo until golden.
Chef Lupita
Bajio Cream of Squash Blossom (Crema de Flor de Calabaza)
Guanajuato and Queretaro's Bajio soup, where squash blossoms from the milpa meet roasted chile poblano, epazote, corn, and the thick crema of the dairy hacienda.
Chef Lupita
Caldo de Oso Pénjamense (Pénjamo Catfish Broth)
Guanajuato's Pénjamo caldo from the Lerma corridor, a tomato-red catfish broth enriched with butter and chile ancho, served from a clay cazuela with lime, cilantro, and warm corn tortillas.
Chef Lupita
Sopa de Nopales con Habas Queretana
Queretaro's semi-desert soup of nopales and habas, built with chile guajillo, epazote, xoconostle, and the patient thrift of Otomi kitchens in Toliman and the Sierra Gorda.
Chef Lupita
Querétaro Otomí Rabbit Mole (Mole de Conejo Otomí)
Querétaro's semi-desert mole de conejo, built with guajillo, pepita, almendra, xoconostle, and chilcuague, the kind of slow guiso that belongs to Tolimán's Otomí kitchens.
Chef Lupita
Aguascalientes Steamed Lamb Birria (Birria de Borrego al Vapor)
Aguascalientes' Feria de San Marcos birria: borrego sealed over chile-stained consomé and cooked through the night with guajillo, ancho, chilcuague, xoconostle, and a Bajío table of tortillas.
Chef Lupita
Manuel Doblado Xoconostle Broth (Caldo de Zorra)
Southwest Guanajuato's Caldo de Zorra is an acidic xoconostle broth from Manuel Doblado, built with guajillo, chilcuague, corn, vegetables, and the patience of Bajio home kitchens.
Chef Lupita
Sopa Queretana de Tortilla y Aguacate
Querétaro's mild tortilla soup from the Bajío, built with chicken broth, chile guajillo, fried corn strips, criollo avocado, queso ranchero, and thick crema from the old dairy haciendas.
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