Chef Lupita
Relampagos de Cajeta
Guanajuato's relampagos take a French bakery shell and make it answer to Celaya cajeta: goat's-milk caramel, dark chocolate glaze, and choux baked until crisp.
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Chef Lupita
Polvorones Tricolor
Ciudad de Mexico's panaderia polvorones, crumbly rounds of manteca shortbread pressed in red, white, and green, the kind bought by the quarter kilo for merienda and Christmas tables.
Chef Lupita
Orejas Chilangas de Panaderia
Ciudad de Mexico's bakery orejas, folded from butter-laminated hojaldre and coarse sugar, bake into crisp caramelized ears you buy by the paper bag.
Chef Lupita
Banderillas de Hojaldre Capitalinas
Ciudad de Mexico's panaderia banderillas are long sticks of hojaldre pressed with sugar, baked until amber, and finished with a hard glaze for coffee at the kitchen table.
Chef Lupita
Campechanas Hidalguenses
Hidalgo's mining-town campechana is a brittle sheet of manteca pastry, rolled on a broomstick-thin palote and baked under sugar until the top turns to caramel glass.
Chef Lupita
Corbatas de Hojaldre Capitalinas
Ciudad de México's panadería corbatas are crisp strips of hojaldre twisted into bowties, pressed with sugar, and baked until the edges flake apart over the plate.
Chef Lupita
Tartaletas de Fruta estilo El Globo
Ciudad de México's Porfiriato bakery tartlet: a crisp French-style shell filled with crema pastelera and crowned with seasonal fruit glazed until it shines like the bakery window on Avenida Madero.
Chef Lupita
Empanadas de Calabaza de Día de Muertos
Hidalgo's Day of the Dead pumpkin empanadas fold calabaza en tacha into a tender lard pastry, baked until the edges brown and the piloncillo syrup stains the crumb.
Chef Lupita
Tortitas de Santa Clara Poblanas
Puebla's convent sweet, a pale wheat-and-manteca cookie filled with ground pepita and piloncillo glaze, made the way poblanas recognize from the dulcerias near the old convents.
Chef Lupita
Pay de Nuez de Castilla Poblano
Puebla's walnut pay, made with the same nuez de Castilla that gives chiles en nogada its soul, baked into a dense, dark filling inside a tender pastry shell.
Chef Lupita
Cochinitos de Piloncillo (Marranitos)
Tamaulipas's Huasteca pan dulce, pig-shaped and dark with piloncillo, canela, clavo, and manteca de cerdo, baked soft enough to dunk into café de olla without falling apart.
Chef Lupita
Buñuelos de Rodilla Poblanos
Puebla's Christmas buñuelo is a paper-thin wheat dough stretched over the knee, fried until crisp, then bathed with piloncillo syrup scented with anise, canela, and fresh guava.
Chef Lupita
Bisquets de Nata Hidalguenses
Hidalgo's bisquet de nata carries Pachuca's mining history into the breakfast table: a Cornish-style bread softened by Mexican nata, split warm and eaten with café de olla.
Chef Lupita
Churros con Chocolate Poblano
Puebla's churreria table: star-ridged dough fried until crisp, rolled in cinnamon sugar, and served with thick chocolate de mesa in talavera cups.
Chef Lupita
Pastes Dulces de Hidalgo (Arroz con Leche y Pina)
Hidalgo's sweet side of Real del Monte pastes, hand pies with a firm lard crust, braided edge, and fillings of cinnamon rice pudding or thick pineapple.
Chef Lupita
Repollos Rellenos de Crema de Puebla
Puebla's bakery repollos are crisp choux shells with cabbage-like folds, split only after cooling and filled with thick vanilla crema pastelera made to hold its shape.
Chef Lupita
Hojuelas Queretanas de Anis
Queretaro's leaf-thin Easter pastries, stretched until nearly translucent, fried in manteca until crisp, then brushed with piloncillo syrup perfumed with anise and canela.
Chef Lupita
Galletas de Grageas Tlaxcaltecas
Tlaxcala's feria cookie from San Juan Huactzinco, a tender polvoron built with fresh lard, vanilla, and a hard press into colored grageas before the tray goes to the oven.
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