Chef Lupita
Tabasco Charred Tomato Salsa (Chirmol Tabasqueño)
Tabasco's Chontal salsa, built from charred tomato, chile habanero, white onion, cilantro, and lime, ground rough in the molcajete until it tastes like smoke, acid, and lowland heat.
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Chef Lupita
Chiapas Cochito Adobo Paste
Chiapas' brick-red recado for cochito, built from toasted chile ancho, guajillo, achiote, vinegar, pimienta gorda, and thyme before it stains pork for the oven.
Chef Lupita
Nanchi Curtido Chiapaneco
Chiapas' nanchi curtido from the Comitán table: ripe golden nanche cured with cane aguardiente, sugar, and canela until the fruit turns sweet-sour, fragrant, and lightly boozy.
Chef Lupita
Pasta de Achiote Chiapaneca
Chiapas' brick-red paste of achiote seed, vinegar, garlic, pimienta gorda, and chile simojovel, ground thick for cochito horneado and the pork marinades of Chiapa de Corzo.
Chef Lupita
Chiapas Charred Breakfast Salsa (Chirmol Chiapaneco)
Chiapas highland chirmol, made with fire-blistered tomato, onion, garlic, and chile simojovel, the morning salsa for eggs, frijoles de la olla, and warm corn tortillas.
Chef Lupita
Chiapas Hoja Santa Green Salsa (Salsa de Momo Chiapaneca)
Los Altos de Chiapas gives this salsa its sharp tomatillo body, tiny chile amashito heat, and the anise-green perfume of momo, the leaf outsiders call hoja santa.
Chef Lupita
Comitán Dried Chile Recado (Recado de Chile Seco Chiapaneco)
Comitán's highland recado is a brick-red paste of toasted ancho, pasilla, and chile simojovel, sharpened with vinegar and cumin, ready to carry asado and butifarra the Chiapas way.
Chef Lupita
Tabasco Pejelagarto Stock (Caldo Base de Pejelagarto)
Tabasco's Chontal foundation broth, built from charred pejelagarto bones, epazote, onion, and tiny chile amashito, made ahead for chirmoles, empanadas, verdes, and the serious cooking of the river lowlands.
Chef Lupita
Pickled Simojovel Chiles (Chiles Simojovel en Vinagre)
Chiapas highland chile simojovel, smoke-dried and cured in vinegar with garlic, bay, carrot, onion, and oregano, made to sit on the table beside beans, eggs, and caldo.
Chef Lupita
Tabasco Chontal Achiote Paste (Pasta de Achiote Tabasqueña)
Tabasco's Chontal lowland achiote paste is a loose, citrus-leaning recado of annatto, sour orange, chile amashito, garlic, and warm spices, made for pejelagarto, mone tamales, and weeknight marinades.
Chef Lupita
Salsa de Pepita Chiapaneca
Chiapas' Central Depression gives this salsa its grammar: toasted pepita, peanut, sesame, and chile simojovel ground into a thick seed paste for totopos, not a show of chile heat.
Chef Lupita
Chiapas Simojovel Chile Paste (Salsa de Chile Simojovel)
Chiapas highland chile paste built from smoke-dried chile simojovel, toasted pepita, roasted garlic, and cane vinegar, ground thick in the molcajete until it bites clean and clings to a tortilla.
Chef Lupita
Salsa de Chicharron Chiapaneca
Chiapas' central valleys put chicharron to work in a simmered guajillo-tomato salsa, thickened by pork rind and finished with momo, the hoja santa of the south.
Chef Lupita
Tabasco Amashito Chile Salsa (Salsa de Chile Amashito)
Tabasco's lowland salsa of fresh chile amashito crushed in a molcajete with salt, lime, garlic, and charred tomato, sharp enough to wake up beans, pejelagarto, and grilled meat.
Chef Lupita
Salsa de Chaya Tabasqueña
Tabasco's lowland green salsa, made with cooked chaya leaves and tiny chile amashito, sharp with lime and built for rice, plantain, beans, and fried fish.
Chef Lupita
Salsa de Momo Tabasqueña
Tabasco's lowland salsa keeps momo bright and chile amashito sharp, a loose green spoonful made for grilled pejelagarto, white rice, and the humid river table.
Chef Lupita
Picles Comitecos
Chiapas highland picles from Comitán, a clean vinegar pickle of red onion, carrot, garlic, oregano, and bay that cuts through pan compuesto with discipline.
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