Chef Lupita
Caldo de Res con Plátano de la Costa Chica Guerrerense
Guerrero's Costa Chica working-day caldo, beef shank simmered until tender with chile costeño, guajillo, yuca, ripe plátano macho, hoja santa, epazote, and masa chochoyotes.
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Chef Lupita
Costa Chica Beef Barbacoa
Guerrero's Costa Chica barbacoa is a wet celebratory stew from Cuajinicuilapa: beef wrapped in banana leaf, cooked in guajillo-ancho adobo with chile costeño, yuca, plantain, hoja santa, and chochoyotes.
Chef Lupita
Caldo de Pescado Costeño de Cuajinicuilapa
Guerrero's Costa Chica fisherman's caldo, built with whole local fish, chile costeño, yuca, plantain, hoja santa, epazote, and chochoyotes, the Pacific pot Cuajinicuilapa recognizes before anyone explains it.
Chef Lupita
Mondongo Jarocho (Veracruz Tripe Stew)
Veracruz Sotavento's mondongo carries the port's Atlantic slave-trade memory in a red broth of guajillo and costeño, with tripe, chickpeas, yuca, plátano macho, hoja santa, and chochoyotes.
Chef Lupita
Sotavento Shrimp Chilpachole
Veracruz Sotavento chilpachole, built from shrimp shells, charred tomato, chipotle, guajillo, chile costeño, and masa chochoyotes that thicken the red broth properly.
Chef Lupita
Asado de Res Costeño
Costa Chica's wet salt-beef stew, built from chile costeño, guajillo, tomato, manteca, yuca, plantain, and masa dumplings, the ranching pot of Cuajinicuilapa and Pinotepa.
Chef Lupita
Sotavento Crab Chilpachole (Chilpachole de Jaiba)
Veracruz Sotavento's blue-crab caldo, red with chipotle and tomato, thickened with masa and finished with epazote, hoja santa, yuca, plantain, and chochoyotes.
Chef Lupita
Sopa de Tichinda de Chacahua
Costa Chica Oaxaca's black-shell tichinda soup from Chacahua, a green broth of epazote, hoja santa, chile costeño, yuca, plátano macho, and masa chochoyotes, built for the table after a dawn mangrove pull.
Chef Lupita
Guerrero Chicken Chilate Stew (Chilate de Pollo)
Guerrero's Costa Chica chicken chilate is a red, masa-thickened stew of guajillo, chile costeño, epazote, yuca, plátano macho, and chochoyotes, the savory chilate of Cuajinicuilapa.
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