Chef Lupita
Mole Tatemado con Becerro de Boda
Michoacán's Meseta P'urhépecha wedding mole, built in Zacán with becerro, tatemado chile ancho and guajillo, toasted seeds, and manteca until the sauce turns dark, glossy, and serious.
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Chef Lupita
Pollo Placero P'urhepecha
Michoacan plaza-style chicken fried in manteca de cerdo, set over guajillo-stained enchiladas placeras with papa, zanahoria, queso Cotija, and the plain authority of comida de mercado.
Chef Lupita
Chiles Capones Michoacanos
Queréndaro's chile poblano capones, roasted, peeled, and cleared of seeds and venas, filled with requesón, onion, and orégano de monte, then settled into a fried jitomate salsa.
Chef Lupita
Pescado Blanco al Mojo de Ajo de Pátzcuaro
Lake Pátzcuaro's whitefish, thin garlic, and manteca de cerdo cooked fast in a black-clay cazuela, the kind of kurucha plate a Janitzio cook serves before the tortillas cool.
Chef Lupita
Pato en Mole de la Ribera
Michoacan's ribera mole for duck, built with chile ancho, guajillo, masa from the milpa, and leña-fired patience, belongs to the Lake Patzcuaro cooks who kept the Cazonci's table alive.
Chef Lupita
Carnitas Estilo Quiroga
Quiroga's carnitas are Michoacán pork cooked in manteca de cerdo inside a copper cazo, worked patiently until the skin crackles, the edges darken, and the taco needs nothing but onion, cilantro, salsa, and lime.
Chef Lupita
Kurucha Urapiti Frito (Pescado Blanco de Pátzcuaro)
Michoacán's Lake Pátzcuaro white fish, cleaned whole, salted, dusted with flour, and fried over leña until the skin crisps while the flesh stays pearly, served with chile perón salsa and warm corn tortillas.
Chef Lupita
Mole de Queso de Sepelio
Michoacán's Meseta P'urhépecha funeral mole, thickened with maize from the milpa and served with queso de rancho when the mourning kitchen does not cook meat.
Chef Lupita
Corundas en Atápakua Roja
Michoacán's Meseta P'urhépecha corundas, triangular tamales of nixtamal masa wrapped in fresh corn leaves and bathed in a red atápakua thickened with masa, guajillo, ancho, and the patience of the fogón.
Chef Lupita
Mole Rojo con Borrego Ceremonial de Zacán
Michoacán's Meseta P'urhépecha mole rojo, lamb braised until tender in toasted ancho, guajillo, pasilla, sesame, and manteca, the fiesta pot Zacán's cocineras serve with rice and guacamole.
Chef Lupita
Mole de Pollo de Bautizo P'urhépecha
Michoacán's Meseta P'urhépecha baptism mole, chicken braised in guajillo, ancho, cacao, sesame, and lard, made for a crowded patio where cocineras measure ceremony by the cazuela.
Chef Lupita
Uchepos con Crema, Rajas y Queso Fresco
Michoacán's fresh-corn uchepos, tender from young elote and wrapped in their own husks, served warm with crema, rajas de poblano, and queso fresco from the market table.
Chef Lupita
Trucha de Zitácuaro con Salsa de Chile Perón
Michoacán's eastern highland trout, cooked whole over carbón and finished with lime, epazote, and salsa de chile perón, the mountain answer to the kurucha of Lake Pátzcuaro.
Chef Lupita
Atápakua de Pollo Plated
Michoacán's P'urhépecha chicken plate, built with guajillo, ancho, tomato, epazote, and fresh masa, served over rice the way cocineras in Cocucho and Uruapan set it down for supper.
Chef Lupita
Acúmara Tatemada al Comal
Michoacán's Lake Pátzcuaro acúmara, a whole kurucha from the lago tatemada on a comal de leña and served with chile perón atápakua, corn tortillas, and P'urhépecha discipline.
Chef Lupita
Kurucha Urapiti Capeado en Huevo
Michoacán's Lake Pátzcuaro white fish from Janitzio, dipped in a disciplined egg capeado, fried golden, and rested in a jitomate caldillo scented with epazote from the milpa edge.
Chef Lupita
Pescado Blanco al Carbón de Pátzcuaro
Michoacán's Lake Pátzcuaro fish, butterflied and salted with limón, epazote, and sal de grano, then grilled over hardwood carbón until the skin crisps and the flesh stays pearly.
Chef Lupita
Blanco de Patzcuaro con Chile Mulato
Michoacan's Lake Patzcuaro pescado blanco, called kurucha at the shore, bathed in toasted chile mulato, ajo, cominos, and raw cebolla before the cazuela goes to the oven.
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