Chef Lupita
Gualumbos Guisados Hidalguenses
Hidalgo's spring gualumbos come from the quiote of maguey pulquero, cleaned by hand, blanched, and fried in lard with tomato, serrano, onion, and epazote until the flowers turn tender.
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Chef Lupita
Chiles Toreados Sonorenses
Sonora's taqueria and carne asada side: whole chile serrano blistered until wrinkled, tossed with white onion and lime, and served in a clay cazuelita beside grilled meat.
Chef Lupita
Ayocotes en Adobo
Puebla and Tlaxcala's highland ayocotes, dense runner beans from cold milpa country, simmered with epazote and finished in a smoky adobo of guajillo, ancho, pasilla, and manteca.
Chef Lupita
Tortitas de Papa Poblanas en Caldillo de Jitomate
Valle de Puebla potato cakes for Cuaresma, mashed by hand with queso fresco, pan-fried until the edges crisp, then set into a tomato caldillo scented with one chile chipotle meco.
Chef Lupita
Cebollitas Asadas Sonorenses
Sonora's carne asada table is not complete without cambray onions blistered beside the beef, their bulbs sweet, their green tops crisp, and lime waiting at the table.
Chef Lupita
Chayotes Rellenos Gratinados Poblanos
Puebla's convent-style chayotes, scooped and filled with their own tender pulp, rajas de chile poblano, crema espesa, and cheese until the top turns golden.
Chef Lupita
Relleno Navideño de Pavo
Ciudad de Mexico's Christmas turkey relleno is bolillo bound with chorizo fat, chile ancho, sweet corn, apple, raisins, almonds, and broth, baked until the top goes crisp.
Chef Lupita
Calabacitas Gratinadas a la Mexicana
Puebla's central highland calabacitas layered with elote, chile poblano, jitomate, crema, and queso, baked in a cazuela until the top bronzes and the squash stays tender.
Chef Lupita
Elotes Asados con Totomoxtle Tlaxcaltecas
Tlaxcala's milpa corn roasted in its own totomoxtle over charcoal, then opened at the table and dressed with lime, salt, and, if the cook insists, a pinch of chile piquín.
Chef Lupita
Calabacitas con Elote y Rajas
Ciudad de Mexico's central highland calabacitas, cooked in manteca with sweet corn, roasted poblano rajas, jitomate, epazote, and queso fresco for the everyday comida corrida table.
Chef Lupita
Papas en Salsa Verde
Estado de México potatoes cooked in a sharp green tomatillo salsa, bright with chile serrano and cilantro, the kind of weeknight cazuela that stretches a few pesos into dinner.
Chef Lupita
Arroz Blanco Estilo Morelos
Morelos white rice is fried until pearly, then steamed with a whole serrano and parsley, a clean table rice that knows its job beside beans, guisados, and mole verde.
Chef Lupita
Frijoles de la Olla con Epazote
Ciudad de Mexico's everyday bean pot from the Valle de Mexico: frijol bayo simmered in clay with white onion, garlic, epazote, and a small spoon of manteca.
Chef Lupita
Plátanos Fritos con Crema Veracruzanos
Veracruz's Gulf-side plantains, fried until the edges turn dark gold, then covered with thick crema and queso fresco for the sweet-savory bite that belongs beside rice, beans, or fish.
Chef Lupita
Papas con Rajas Poblanas
Puebla's central highland potatoes, cooked in manteca with roasted chile poblano, white onion, corn, and crema until the pan smells like a fonda at midday.
Chef Lupita
Ejotes en Salsa Pasilla
Ciudad de México's market-kitchen green beans, simmered in a dark pasilla chile sauce until the ejotes stay tender but still remember the field.
Chef Lupita
Arroz con Huitlacoche
Estado de Mexico's central highlands rice, darkened by fresh huitlacoche from the milpa, toasted in manteca and cooked with onion, garlic, epazote, and chile serrano.
Chef Lupita
Habas Verdes con Xoconostle
Hidalgo's Valle del Mezquital pot of tender fresh fava beans and sour xoconostle, fried first in manteca, sharpened with chile serrano, and served in barro with warm corn tortillas.
Chef Lupita
Nopales Asados con Cebolla
Ciudad de México's southern nopal country gives you this comal side: whole cactus paddles blistered until tender, onions charred black at the edges, lime and salt doing honest work.
Chef Lupita
Quintoniles Guisados Tlaxcaltecas
Tlaxcala's quintoniles guisados are tender amaranth greens from the milpa, sweated in manteca with white onion, chile serrano, and epazote until they taste like the field they came from.
Chef Lupita
Hongos a la Mexicana del Valle de Toluca
Estado de Mexico's rainy-season mushrooms, sauteed hard in manteca with tomato, white onion, serrano, and epazote, the central highland cazuela that tastes like the forest after rain.
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