Chef Lupita
Tortilla de Maíz Nuevo Tabasqueña
Tabasco's Chontalpa harvest tortilla, made when maíz nuevo is tender enough to grind fresh, pressed thick by hand and cooked on a dry comal until the sweet kernels show.
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Chef Lupita
Salvadillo Comiteco con Temperante
Chiapas's Meseta Comiteca gives you salvadillo: a firm daily panaderia roll made with wheat bran, manteca de cerdo, and temperante, the red cinnamon syrup that softens it at the table.
Chef Lupita
Tabasco Green Plantain Tortilla
Tabasco's thick tortilla de platano, made with green plantain and nixtamal masa, pressed by hand and browned on the comal for the Chontal kitchen table.
Chef Lupita
Tabasco Tortilla de Yuca
Tabasco's Chontalpa tortilla de yuca is grated cassava worked into nixtamal masa with manteca de cerdo, then cooked on a comal until soft, speckled, and faintly sweet.
Chef Lupita
Pan de Plátano Tabasqueño
Tabasco's merienda loaf, built from ripe plátano macho, wheat flour, manteca de cerdo, and canela, baked in a banana-leaf-lined pan until the crumb turns tender and golden.
Chef Lupita
Cazueleja de Queso Chiapaneca
Comitán's cazueleja is Chiapas pan dulce salado, half bread and half quesadilla, baked in clay over banana leaf with queso fresco softening through the tender wheat crumb.
Chef Lupita
Rosca de Reyes Chiapaneca
Chiapas' January 5 rosca from the highland panaderías, orange-scented and crowned with ate, figs, and legal acitrón, the bread that sends whoever finds the muñeco to host Candelaria.
Chef Lupita
Semita Comiteca
Chiapas gives Comitán this sweet daily bread: a round yeasted semita enriched with manteca, scored with the knife, baked until golden, and eaten with atole or coffee at merienda.
Chef Lupita
Animalitos de Yema Comitecos
Comitán's pan de yema shaped into little pigs, birds, and rabbits, a Chiapas bakery bread rich with egg yolks, manteca de cerdo, and anís, baked golden on hoja de plátano.
Chef Lupita
Totoposte Tabasqueño
Tabasco's thin corn wafer from the humid Gulf lowlands, kneaded with manteca and dried patiently on the comal until brittle enough to travel for weeks.
Chef Lupita
Frontera Braided Sweet Bread (Pan de Riñón)
Tabasco's pan de riñón from Frontera is an enriched wheat braid curved into a kidney shape, the sweet bread of Centla holidays, family visits, and coffee at the river table.
Chef Lupita
Comiteco Native Corn Tortillas
Chiapas highland tortillas pressed from raza Comiteco native corn, nixtamalized with cal, ground while still fragrant, and cooked until they puff with the quiet authority of real maiz.
Chef Lupita
Tabasco Yokot'an Pan de Muerto de Tamulté
Tamulté de las Sabanas gives Tabasco a Yokot'an pan de muerto shaped by hand into birds, turtles, fish, and little animals for the altar, with lard, canela, and hoja de plátano doing the work.
Chef Lupita
Tortillita Dulce Tabasqueña
Tabasco's market tortillita dulce is fresh nixtamal corn masa sweetened with piloncillo and canela, pressed small, then toasted on a comal until the edges brown and the sugar perfumes the kitchen.
Chef Lupita
Chiapas Painted Bread of the Dead (Pan Pintado)
Chiapa de Corzo's painted bread of the dead is a soft enriched pan dulce, brushed with lard, egg, and bright altar colors before it is offered to the departed.
Chef Lupita
Tortillas Comitecas con Asiento
Comitán's highland Chiapas tortilla, hand-pressed from fresh nixtamal masa and finished hot with asiento, the dark pork-lard sediment that melts into corn and makes weeknight food serious.
Chef Lupita
Ponzoquí Zoque de Yema
Chiapas's Zoque ceremonial bread, golden with egg yolks and perfumed with anís, baked for fiestas patronales in Tuxtla and carried by panaderías zoques for generations.
Chef Lupita
Waj Tabasqueño de Maíz Nixtamalizado
Tabasco's daily bread from the Yokot'an kitchen: a thick, hand-pressed nixtamal tortilla with puffed masa, toasted comal spots, and enough body to hold frijol, chaya, plantain, or pejelagarto.
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