Updated May 30, 2026
What sits beside the cochito and the pejelagarto. Frijoles negros perfumed with chipilín, plátano macho fried both verde and maduro, arroz blanco crowned with plátano, chaya guisada with tomate y cebolla, yuca frita y al rescoldo, plátanos asados al rescoldo on Chontal embers, calabaza criolla roasted at the Tzotzil milpa table, pastel de plátano horneado, and the picadillo de relleno navideño that fills the Chiapas Christmas turkey. Saber cocinar es saber vivir.
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Chef Lupita
Chiapas' everyday black beans, cooked with epazote and refried in manteca de cerdo until glossy, dense, and ready for cochito horneado, thick corn tortillas, and a table that knows the value of fat.
Chef Lupita
Tabasco's ripe plantain side, sliced thick and fried in manteca de cerdo until the edges caramelize dark, made to sit beside frijol negro, rice, and any salty guisado from the lowlands.
Chef Lupita
Chiapas black beans finished with fresh chipilin, onion, garlic, and manteca de cerdo, a budget pot with green fragrance in the broth and the plain authority of a southern home kitchen.
Chef Lupita
Tabasco's everyday white rice, cooked loose and clean with onion and garlic, then crowned with sweet fried ripe plantain from the lowland kitchen.
Chef Lupita
From the Tzotzil highlands of Chiapas, a whole milpa squash roasted in rescoldo embers, split open, glossed with chile Simojovel manteca, and finished with epazote and toasted pepita.
Chef Lupita
Tabasco's everyday black bean pot, loose and brothy, scented with epazote and finished at the table with radish, cilantro, lime, and the tiny green bite of chile amashito.
Chef Lupita
Tabasco's lowland cassava, boiled until creamy, dried on a tray, then fried in manteca de cerdo until the edges crackle, with chile amashito and lime doing the sharp work at the table.
Chef Lupita
Tabasco's daily Chontal green, chaya leaves boiled, chopped, then guisada in manteca with tomato, onion, and eggs until the pan smells like a lowland kitchen at breakfast.
Chef Lupita
Tabasco's Chontal lowland yuca, buried in clean wood ash and embers until the skin chars, the flesh opens creamy, and the table needs only chile amashito, lime, and salt.
Chef Lupita
Tabasco's lowland plantain side, twice-fried in manteca until the edges turn crisp, then served with black beans, lime, and chile amashito from the market.
Chef Lupita
Los Altos de Chiapas gives you tender calabacita, sweet elote, tomato, epazote, and a little chile Simojovel, cooked softly in manteca until the milpa tastes like itself.
Chef Lupita
Tabasco's lowland chayote halves, filled with their own tender flesh, sweet elote, chipilín, crema, and queso de poro, baked in clay until the edges turn gold.
Chef Lupita
Tabasco's lowland pot of black beans, salt pork, chicharron, epazote, and chile amashito, cooked until thick and dark enough to stain the spoon.
Chef Lupita
Tabasco's Chontal lowland plantains, roasted whole in embers until the peel goes black and the flesh turns sweet, dense, and spoon-soft, with chile amashito salt at the table.
Chef Lupita
Los Altos de Chiapas in a clay cazuela: rain-season mushrooms, hoja santa called momo, epazote, tomato, and chile simojovel cooked quickly in lard until the forest smell comes forward.
Chef Lupita
Tabasco's ripe plantain casserole, layered with pork and beef picadillo, fried jitomate salsa, chile amashito, and queso de poro, baked in a cazuela until the top blisters gold.
Chef Lupita
Tabasco's everyday red rice, long-grain grains fried in manteca, stained with tomato, and simmered in chicken broth until each grain stands separate.
Chef Lupita
Comitán's golden rice from the Chiapas highlands, gently fried first, then steamed with saffron threads, chicken broth, onion, and garlic until each grain stays separate.
Chef Lupita
Chiapas Christmas picadillo stuffing, built in lard with pork, chile ancho, raisins, almonds, aceitunas, plátano macho, apple, and pan molido, the sweet-savory filling that makes holiday turkey taste like the south.
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