Chef Lupita
Mojo de Yuca Jarocho
Veracruz's Sotavento-style yuca mojo, built with sour orange, garlic, dried Mexican oregano, and oil poured warm over cassava until every piece drinks the dressing.
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Chef Lupita
Pipián Costeño con Ajonjolí
Guerrero's Costa Chica pipián, built on toasted ajonjolí and chile costeño, a deep red-brown sauce from the Afro-Mexican fish kitchens between Marquelia and Cuajinicuilapa.
Chef Lupita
Recado de Chilate Guerrerense
Guerrero's Costa Chica recado, dark with cacao and chile costeño, ground with sesame, rice, and toasted canela into a paste for cold chilate or adobo for the comal.
Chef Lupita
Adobo Costeño para Pescado a la Talla
Guerrero's coast gives this adobo its authority: guajillo, pasilla mexicano, morita, chile costeño, garlic, vinegar, and fire, ground into the paste that belongs on butterflied fish.
Chef Lupita
Mole Costeño Afromestizo
Oaxaca's Costa Chica mole costeño is a Pacific Afromestizo mother sauce of chile costeño, guajillo, toasted ajonjolí, clove, and lard, built without chocolate and meant to rest before it feeds the table.
Chef Lupita
Salsa Macha Jarocha
Veracruz's Sotavento salsa macha is chile de árbol, garlic, cacahuate, and ajonjolí fried low in oil, a jar condiment for beans, grilled fish, eggs, and anything off the comal.
Chef Lupita
Chileajo Costeño de Guerrero
Guerrero's Costa Chica chileajo is a rough garlic-chile relish, guajillo for body, chile costeño for coastal heat, vinegar for bite, made to wake up fried fish and pulled pork.
Chef Lupita
Mole Rojo Guerrerense (Sauce)
Guerrero's Sierra Madre del Sur mole rojo is a lean red sauce of chile pasilla, ancho, sesame, and anís, fried in manteca until glossy and serious.
Chef Lupita
Mole de Plátano Jarocho
Veracruz's sweet-dark plantain mole from the Sotavento, built with chile ancho, pasilla mexicano, chile costeño, peanuts, sesame, and ripe plátano macho fried in manteca.
Chef Lupita
Encacahuatado Afromestizo Jarocho
Veracruz's Sotavento peanut mole, built from toasted cacahuates, chile ancho, chipotle, sesame, and manteca de cerdo, with the African peanut-sauce grammar that coastal cooks made jarocha.
Chef Lupita
Mole Verde con Cacahuate Guerrerense
Guerrero's Costa Chica mole verde uses toasted cacahuate instead of pepita, with tomatillo, hoja santa, and serrano blended into a green sauce built for chicken, pork, or vegetables.
Chef Lupita
Salsa Borracha Costeña de Guerrero
Guerrero's Costa Chica salsa borracha, built from comal-charred serranos, garlic, lime, and mezcal de cupreata, crushed by hand so grilled meat tastes brighter, not buried.
Chef Lupita
Salsa de Cacahuate Guerrerense
Guerrero's Costa Chica peanut salsa, rough-ground with chile de arbol, chile costeno, garlic, sesame, and oil, made for grilled meat, tacos, and a table that expects heat with memory.
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