Chef Lupita
Sopa de Habas Conventual de Vigilia
Puebla's conventual vigilia soup, built from dried habas cooked until they collapse, strained smooth, sharpened with garlic and epazote, and served quietly in Talavera with fried bread.
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Chef Lupita
Olla Podrida Novohispana
Puebla's baroque convent stew, built in a cazuela de barro with pork, beef, chorizo, garbanzos, red beans, chile ancho, saffron, almonds, and the patience of a refectorio kitchen.
Chef Lupita
Lentejas de Convento Poblanas
Puebla's Lenten convent lentils from the Santa Rosa refectorio, thickened with almendras de Castilla and wheat bread, scented with clavo, and finished with chayote, ejotes, elote, chile poblano, and epazote.
Chef Lupita
Sopa de Cuaresma de las Clarisas
Puebla's Poor Clare soup for vigilia, built from potato, onion, garlic, and olive oil, shows how the convent kitchen made discipline taste complete without meat broth, lard, or noise.
Chef Lupita
Carnero Verde Conventual
Puebla's convent mutton stew, green with cilantro, yerbabuena and chile poblano, slow-simmered with chayote, elote and ejotes in the patient discipline of the refectorio kitchen.
Chef Lupita
Sopa de Almendras de Santa Rosa
Puebla's Santa Rosa almond soup, built from blanched almonds, fried bolillo, saffron, jitomate, chile poblano, and clear chicken broth, a convent dish made for feast days, not a hurried Tuesday pot.
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