Chef Lupita
Dulce de Coco Rallado Costeño Afromestizo
Guerrero's Costa Chica coconut candy, cooked slowly with piloncillo and canela until the grated fresh coconut turns glossy, chewy, and dark with coastal panela sweetness.
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Chef Lupita
Bollo de Plátano Costeño Afromestizo
Guerrero's Costa Chica bollo de plátano is a dense sweet bake of ripe plantain, piloncillo, fresh coconut, canela, and manteca, the kind made ahead for family tables in Cuajinicuilapa.
Chef Lupita
Flan de Yuca con Coco Costeño Afromestizo
Guerrero Costa Chica flan from the Cuajinicuilapa table, grated fresh yuca and coconut held in egg custard, finished with piloncillo syrup and baked firm enough to slice.
Chef Lupita
Chamacuero Costeño Afromestizo
Guerrero's Costa Chica chamacuero is a firm coconut milk caramel from Cuajinicuilapa, cooked with piloncillo, panela, and canela until the spoon leaves a path in the pot.
Chef Lupita
Plátanos al Horno de Cuajinicuilapa
Guerrero's Costa Chica plantain cake, baked dense with ripe plátano macho, piloncillo syrup, fresh coconut, eggs, flour, and manteca until the edges turn gold.
Chef Lupita
Pan de Coco Veracruzano Afro-Jarocho
Veracruz's Afro-Jarocho coconut bread from Sotavento and Coyolillo, dense with fresh coconut, piloncillo syrup, canela, and coconut milk squeezed by hand before the dough goes into the oven.
Chef Lupita
Dulce de Tamarindo Costeño Afromestizo
Guerrero Costa Chica tamarind candy cooked down with piloncillo, canela, sea salt, and chile costeño rojo until it pulls from the cazuela and can be rolled by hand.
Chef Lupita
Dulce de Yuca Costeño Afromestizo
Guerrero's Costa Chica sweet of tender yuca, dark piloncillo syrup, canela, and freshly grated coconut, cooked the way Afro-Mexican home kitchens around Cuajinicuilapa still recognize as their own.
Chef Lupita
Jamoncillo de Coco Costeño
Guerrero's Costa Chica jamoncillo turns fresh coconut, whole milk, piloncillo, and canela into firm brown-gold candy bars, the Afro-Mexican sweet pantry answering convent candy in its own voice.
Chef Lupita
Migado de Platano y Corozo de Copala
Guerrero's Costa Chica migado, claimed in Copala's Afromestizo kitchens, thickens ripe plantain, corozo palm fruit, milk, piloncillo, canela, and fresh coconut into a spoon dessert with coastal memory.
Chef Lupita
Atole de Coco Espeso Costeño
Guerrero's Costa Chica spoon-thick coconut atole, built from fresh grated coconut, nixtamal masa, piloncillo, and canela, the sweet pantry of Afro-Mexican kitchens in Cuajinicuilapa.
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