Chef Lupita
Nogada de Santa Monica
Puebla's convent walnut sauce, pale and rich from fresh nuez de Castilla, goat cheese, milk, sherry, and canela, made in August when the walnuts still peel clean.
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Chef Lupita
Verduras en Escabeche Conventuales
Puebla's convent pantry escabeche, carrots, cauliflower, ejotes, onion, and chiles güeros held in olive oil, jerez vinegar, canela, clavo, and herbs until the jar tastes like Lent and feast day together.
Chef Lupita
Mole Manchamanteles Conventual
Puebla's convent fruit mole, carried into Oaxaca's seven-mole language, stains the tablecloth with ancho, plantain, pineapple, apple, almonds, sherry, and chile-dark lard.
Chef Lupita
Mole Poblano de Santa Rosa
Puebla's convent mole from Santa Rosa, built with ancho, mulato, pasilla, chocolate, almonds, raisins, sesame, canela, clavo, jerez, lard, and hours of patient grinding.
Chef Lupita
Pipián Verde de Convento
Puebla's convent green pipián, a toasted pepita sauce from the talavera kitchens, sharpened with tomatillo and jalapeño, perfumed with hoja santa, and finished in lard and jerez.
Chef Lupita
Adobo Conventual para Asado de Boda Zacatecano
Zacatecas' wedding-table adobo, built from toasted guajillo and ancho, piloncillo, sour orange, chocolate, canela, clavo, almonds, sesame, and lard.
Chef Lupita
Chiles en Vinagre Conventuales
Puebla's convent escabeche of whole chiles, sealed in glass jars with vinegar, olive oil, garlic, laurel, comino, and the patience of women who preserved food before refrigeration.
Chef Lupita
Adobo Conventual Poblano para Lomo Mechado
Puebla's convent kitchens built this adobo with ancho, guajillo, jerez, almonds, raisins, clove, and lard, a baroque marinade that stains pork loin and finishes as the sauce.
Chef Lupita
Mole Amarillo Conventual Oaxaqueño
Oaxaca's conventual yellow mole is built from chilhuacle amarillo, hoja santa, masa, almonds, sesame, and jerez, a refectory sauce ground on the metate and simmered until it shines.
Chef Lupita
Recado Conventual para Pavo Relleno
Puebla's convent recado for holiday stuffed turkey, ground from toasted ancho, almonds, raisins, canela, clavo, pimienta gorda, ajonjoli, manteca, and jerez into a baroque paste.
Chef Lupita
Almendrado de Santa Clara
Puebla's Santa Clara almendrado is a conventual almond sauce built on ancho chile, toasted nuts, milk, spices, lard, and metate work.
Chef Lupita
Recado Conventual para Estofado
Puebla's conventual recado for celebration stews, a metate-ground paste of ancho chile, almonds, sesame, saffron, clove, cinnamon, peppercorn, and jerez that needs two days to settle.
Chef Lupita
Pipián Rojo Conventual de Almendra
Puebla's convent pipián rojo, built from ancho, guajillo, pepita roja, almond, sesame, canela, and jerez, a mother sauce from the tiled kitchens where nuns made architecture in clay cazuelas.
Chef Lupita
Mole Coloradito Conventual
Oaxaca's Valles Centrales coloradito from the Santa Catalina convent register, a brick-red mole of chilhuacle rojo, ancho, almonds, sesame, canela, clove, raisins, jerez, and lard.
Chef Lupita
Adobo Conventual de Vigilia
Puebla's Lenten convent adobo, a brick-red vinegar chile paste of ancho, guajillo, garlic, oregano, and comino made to dress fish for the meatless calendar.
Chef Lupita
Mole Negro de Santa Catalina
Oaxaca's darkest conventual mole, built from chilhuacle negro, toasted seeds, almonds, chocolate, jerez, and lard, then simmered until the sauce turns black, glossy, and serious.
Chef Lupita
Escabeche Poblano Conventual
Puebla's convent escabeche for roasted chiles poblanos, built with olive oil, vinegar, white onion, garlic, bay, thyme, marjoram, and peppercorns for the holiday table.
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