Chef Lupita
Chanfaina Chiapacorceña
Chiapa de Corzo's feast-day stew of beef vísceras, jitomate, canela, clavo, and pan molido, simmered in manteca de cerdo until the broth turns dark enough for January celebrations.
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Chef Lupita
Caldo de Shuti Zoque de Chiapas
Chiapas' Zoque river broth of shuti, chile de Simojovel, chile amashito, momo, chipilin, and masa, a spring pot that tastes of mountain streams and the women who clean every shell by hand.
Chef Lupita
Tabasco Shrimp Chilpachole
Tabasco's shrimp chilpachole sits between caldo and atole, a masa-thickened lowland broth built with chile ancho, ripe jitomate, epazote, and shrimp pulled from river country.
Chef Lupita
Chontal White Mole Stew (Uliche Tabasqueño)
Tabasco's Chontal Maya uliche is a white mole stew from the lowlands, built with turkey broth, masa de maíz, achiote, momo, and chile amashito, served for the dead and the living.
Chef Lupita
Tabasco Gar in Green Sauce (Pejelagarto en Verde)
Tabasco's pejelagarto en verde turns the armored river fish of the Grijalva into a herbaceous caldo thickened with masa, chaya, chipilin, momo, and chile amashito.
Chef Lupita
Sopa de Chipilin con Bolitas de Masa
Chiapas highland soup built from fresh chipilin, tomato, elote, and lard-kneaded masa bolitas, a bitter green broth that tastes like the market before noon.
Chef Lupita
Crema de Chaya Tabasqueña
Tabasco's lowland chaya soup, built on cooked Maya spinach, white onion, milk, and manteca de cerdo, finished with lime and chile amashito only if the table asks for it.
Chef Lupita
Tapachula Beef Cocido (Cocido Chiapaneco)
Chiapas's Soconusco beef cocido, a generous Tapachula pot of beef shank, elote, chayote, yuca, calabaza, plátano macho, cilantro, and chile amashito at the table.
Chef Lupita
Sopa de Pan Coleta
Chiapas highland bread soup from San Cristóbal, built with day-old pan francés, ripe plátano macho, raisins, egg, canela, and a chicken broth that tastes of the colonial market.
Chef Lupita
Puchero Tabasqueño de Res y Plátano Macho
Tabasco's lowland beef puchero, built with marrow bones, plátano macho, yuca, macal, chayote, calabaza, elote, herbs, and a spoon of arroz frito stirred into the bowl.
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