Chef Lupita
Rosca de Reyes del Centro de Mexico
Central Mexico's Epiphany bread, orange-scented and enriched with butter, crowned with ate, candied fig, and sugar paste, then cut at the table to decide who hosts the tamales.
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Chef Lupita
Pan de Muerto del Valle de México
CDMX and Estado de México's Día de Muertos bread, an orange-blossom egg loaf shaped with crossed bones, brushed with butter, and buried in sugar for the family altar.
Chef Lupita
Tortillas de Trigo de la Sierra Hidalguense
Hidalgo's Sierra Alta wheat tortilla is not a northern import. Pulque, manteca de cerdo, and a clay comal give it the tender chew that belongs beside barbacoa de hoyo.
Chef Lupita
Tortillas de Maíz Blanco Chalqueño
Estado de México's central-highland tortilla, made from white Chalqueño corn nixtamalized with cal, ground fresh, pressed thin, and cooked on a comal until it puffs.
Chef Lupita
Tortillas de Maíz Azul Cónico
Central highland blue corn tortillas made from Cónico landrace maize, cooked with cal, ground to fresh masa, pressed by hand, and puffed on a hot clay comal.
Chef Lupita
Tlaxcales Tlaxcaltecas
Tlaxcala's corn cakes, ground from maíz sazón with piloncillo and canela, pressed into triangles, and toasted slowly on a clay comal until the edges smell like a highland market.
Chef Lupita
Gorditas de Nata Hidalguenses
Hidalgo's sweet comal cakes, built from fresh nata de leche and wheat flour, cooked low and patient until the outside turns golden and the center stays soft.
Chef Lupita
Cocol de Anís Hidalguense
Atotonilco el Grande's dark rhomboid roll, sweetened with piloncillo and loud with anise, baked until the sesame catches color and eaten with café de olla, atole, or thick nata.
Chef Lupita
Conchas de Vainilla y Chocolate
Ciudad de Mexico's panaderia bun, enriched with egg and butter, covered with vanilla and chocolate sugar paste, then scored like a shell before baking soft and golden.
Chef Lupita
Telera Poblana
Puebla's central-highland telera is a soft, flat wheat roll marked into three sections, built to hold a real torta without tearing, collapsing, or pretending to be a bolillo.
Chef Lupita
Bolillo Capitalino
Ciudad de Mexico's everyday pan de sal, shaped like a small football, slashed once, baked crisp outside and airy inside for molletes, tortas, and the first bread of the morning.
Chef Lupita
Pan de Burro de Tehuacan
Puebla's Tehuacan valley bread, built from wheat flour, piloncillo, manteca de cerdo, and masa madre, stamped with a donkey so it can travel from San Jose Miahuatlan to the mercado.
Chef Lupita
Pan de Pulque de Tlaxcala
Tlaxcala's fiesta bread from San Juan Totolac, raised by fresh pulque and its xaxtle, sweetened with piloncillo, seeded with sesame, and baked dark in a wood-fired horno.
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