Chef Lupita
Panuchos Tabasqueños
Tabasco's panucho is a fried corn tortilla split and filled with black beans, then topped with shredded pork or charcoal-roasted pejelagarto, lettuce, and chile dulce salsa.
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Chef Lupita
Tacos de Chanfaina Chiapacorceña
Chiapa de Corzo's Fiesta Grande taco: pork liver, heart, and lung cooked slowly in chile pasilla, tomato, spices, and manteca, then spooned into warm corn tortillas.
Chef Lupita
Tacos de Butifarra Chiapaneca
Chiapas Highlands butifarra, browned on a comal until the edges glisten, tucked into hand-pressed corn tortillas with raw onion, cilantro, lime, and a sharp chile manzano salsa.
Chef Lupita
Mone Zoque-Chol de Hoja Santa
Chiapas' Zoque-Chol leaf wrap, pork or charcoal-roasted pejelagarto folded with tomate, chile simojovel or amashito, plátano macho, and hoja santa, then slow-steamed until the leaf perfumes every bite.
Chef Lupita
Pan Compuesto Coleto de Comitán
Chiapas highland pan francés, small and sturdy, filled the Comitán cenaduría way with frijol colorado, pierna deshebrada, queso añejo, mayo, and sharp pickled carrot on a warm comal.
Chef Lupita
Tostadas de Salpicon de Pejelagarto
Tabasco's Sunday salpicon: pejelagarto roasted over charcoal on a stick, pulled apart by hand, sharpened with lima and chile amashito, then piled onto crisp fried corn tostadas.
Chef Lupita
Tostada Chiapaneca Zoque
Chiapas's Central Valley tostada, built on a crisp corn tortilla with black beans, shredded beef, queso doble crema, curtido, and the sharp heat of chile simojovel.
Chef Lupita
Torta de Cochito Chiapaneco
Tuxtla's torta de cochito is wood-oven pork in chile ancho and guajillo adobo, tucked into a small pan frances bolillo with cebolla curtida and salsa de árbol.
Chef Lupita
Sandwichón Tabasqueño de Mello
Villahermosa's party sandwichón, layered with pan de caja, chicken salad, black beans scented with epazote and chile amashito, then frosted with crema like the birthday cake it pretends not to be.
Chef Lupita
Pishul de Tapijulapa
Tabasco's Sierra opens this giant slow-toasted totoposte with frijol negro, cerdo guisado, queso fresco, and chile amashito salsa, a Tapijulapa antojito that does not need permission from Oaxaca.
Chef Lupita
Tacos de Cochito Horneado de Chiapa de Corzo
Chiapas celebration tacos from Chiapa de Corzo, where pork shoulder roasts in a wood oven under chile ancho, guajillo, vinegar, and warm spices until the adobo turns glossy and the tortillas can barely hold it.
Chef Lupita
Tacos de Pejelagarto Asado Tabasqueño
Tabasco's river fish, roasted whole over charcoal the Chontal way, pulled from its armored skin, and tucked into hand-pressed corn tortillas with chile amashito and lima.
Chef Lupita
Tacos de Queso de Bola de Ocosingo
From Chiapas, the Ocosingo taco is hand-pressed corn, a slab of double-cream cheese softened on the comal, and chile simojovel salsa that cuts the richness cleanly.
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