Chef Lupita
Camote Poblano de Santa Clara
Puebla's Santa Clara candy turns cooked camote into a slow-stirred convent paste, scented with fruit essences, rolled in colored sugar, and wrapped like the dulces sold on Calle de los Dulces.
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Chef Lupita
Crema Reina de Puebla
Puebla's convent pudding of milk reduced for hours, thickened with yemas de huevo and almendra pelada, scented with canela, and finished with nutmeg on a talavera platter.
Chef Lupita
Yemitas Conventuales Poblanas
Puebla's convent yolk candies, made from hard-cooked yemas de huevo worked with sugar syrup, shaped by hand, and rolled in cinnamon sugar until each piece holds its quiet discipline.
Chef Lupita
Huevos Moles de Sor Juana
Ciudad de Mexico's conventual sweet from San Jeronimo, where yemas de huevo thicken in cinnamon almibar with almendra pelada and jerez until they become a glossy spoon dessert.
Chef Lupita
Cajeta Quemada de Celaya
Guanajuato's cajeta quemada is goat milk and sugar worked for hours in a copper cazo, the dark caramel inheritance of Celaya's dairies, convent kitchens, and patient hands.
Chef Lupita
Beso de Monja Poblano
Puebla's convent kiss pairs two small almond meringues around a slow-reduced milk and yema cream, a delicate dulce from the kitchens of Puebla de los Ángeles.
Chef Lupita
Macarrones de Santa Clara
Puebla's convent macarrones are soft fingers of reduced milk, cinnamon, yemas de huevo, and almendra pelada, cooked patiently until the paste can be rolled by hand.
Chef Lupita
Mazapán de Pepita Poblano
Puebla's convent sweet of toasted pepitas, ground fine with cane sugar almíbar and pressed into pale green rounds, the criollo answer to Spanish almond paste from Calle de los Dulces.
Chef Lupita
Ante de Coco Conventual
Campeche's colonial coconut ante, layered with syrup-soaked bizcocho, slow-thickened coconut milk, almendra pelada, yemas de huevo, and cinnamon, the tropical convent cousin of Sor Juana's old ante tradition.
Chef Lupita
Mazapán de Almendra Conventual
Puebla's conventual mazapan de almendra, inherited through the dulceria of Santa Clara: peeled almonds, clean almibar, patient grinding, and rounds wrapped like something passed through a convent grille.
Chef Lupita
Jamoncillo de Leche Poblano
Puebla's convent milk candy, reduced slowly until leche and sugar turn into a firm, creamy jamoncillo scented with canela and pressed into bars or wooden molds.
Chef Lupita
Ante de Mamey de Sor Juana
Ciudad de Mexico's conventual ante, tied to Sor Juana's San Jeronimo kitchen, layers syrup-soaked sponge cake with ripe mamey, almendra pelada, raisins, and cinnamon-scented almibar.
Chef Lupita
Leche Quemada Poblana
Puebla's convent milk sweet, cooked slowly until whole milk turns amber, bound with yemas de huevo, maicena, and almendra pelada, then chilled on talavera with nuez de Castilla and canela.
Chef Lupita
Tocino de Cielo Conventual Poblano
Puebla's conventual tocino de cielo sets yemas de huevo with cane-sugar almibar into a dense amber custard, served cold on talavera like a sweet passed through a convent grille.
Chef Lupita
Manjar Blanco Conventual Poblano
Puebla's convent pudding of reduced milk, almendra pelada, harina de arroz, yemas de huevo, and canela, stirred slowly until the spoon leaves a clean path and the white sweet holds its shape.
Chef Lupita
Huevos Reales de Sor Juana
Puebla's criollo-conventual sweet of whipped yemas de huevo baked into a tender sponge, cut into diamonds, and soaked in spiced almíbar with raisins and almendra pelada.
Chef Lupita
Suspiros de Monja Poblanos
Puebla's convent meringues, beaten from claras de huevo and cane sugar, dried low until the shells turn crisp and the centers go hollow.
Chef Lupita
Jericalla del Hospicio Cabañas
Jalisco's conventual custard from Guadalajara, baked in small clay cups until barely set, then scorched on top the way the kitchens of Hospicio Cabañas taught it.
Chef Lupita
Obleas con Cajeta de Celaya
Guanajuato's Celaya obleas hold slow-reduced goat-milk cajeta between thin wheat wafers, the mercado basket sweet that tastes of copper cazos, canela, and patient hands.
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