Chef Lupita
Pan Torcido Tijuanense
Tijuana's twisted crusty roll, kneaded with manteca and a splash of lime, baked dark and hollow-sounding. The bread that holds a carne asada torta without surrendering to the juices.
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Chef Lupita
Pan Rústico de Valle de Guadalupe
Baja California's wine country sourdough, built on a hundred-year-old Molokan tradition, Yaqui Valley wheat, and the long slow ferment that gives Valle de Guadalupe its honest bread.
Chef Lupita
Birote Salado Norteño
The Noroeste sourdough roll from Sonora and Sinaloa, built on pata starter laced with Mexican lager and lime, with a dark crackling crust and a dense sour crumb that drinks capirotada syrup without falling apart.
Chef Lupita
Pan de Elote a la Sonorense
Sonora's quick corn bread, dense and custard-like, built on fresh elote blended with condensed milk and butter. The merienda bread of ranch kitchens in Hermosillo and Ures, served warm with crema fresca and a cup of cafe de talega.
Chef Lupita
Pan de Plátano Sinaloense
Sinaloa's tropical banana loaf, built on near-black platanos, melted manteca, grated piloncillo, and a generous half-cup of Mexican crema that keeps the crumb tender for days.
Chef Lupita
Pan Ruso Molokan del Valle de Guadalupe
Baja California's hundred-year-old Russian Molokan bread from Francisco Zarco, dense and tender with a blistered mahogany crust, baked the way the Spiritual Christian colonists have done it since 1905.
Chef Lupita
Hogaza Ensenadense de Trigo Mexicano
Ensenada's long-fermented artisan loaf, built on Mexican wheat and Valle de Guadalupe masa madre, with a blistered mahogany crust and an open, lactic crumb finished with San Quintin sea salt.
Chef Lupita
Bolillos Norteños
The crusty white roll of northern Mexico, baked from a lard-enriched dough with a thin crackling shell and an open airy crumb. The vessel that carries every torta from Hermosillo to Mazatlan.
Chef Lupita
Tortillas de Harina Sonorenses
Sonora's daily bread, paper-thin wheat tortillas blistered on a hot comal with manteca de cerdo and hot water. The flour tortilla is the bread of the north, not corn but trigo.
Chef Lupita
Tortillas Sobaqueras de Sonora
Sonora's hand-stretched flour tortillas, pulled translucent across the cook's forearm until they measure a meter wide. The bread of the north, made the way the senoras of Caborca and Hermosillo still make it.
Chef Lupita
Tortillas de Harina con Requesón Sudcalifornianas
Baja California Sur's enriched flour tortilla, thicker than Sonora's and biscuit-soft, the dough worked with fresh requeson and manteca de cerdo the way they do it on the ranches outside La Paz and Todos Santos.
Chef Lupita
Coyotas de Villa de Seris
Sonora's signature sweet bread from the old neighborhood of Villa de Seris in Hermosillo. Two thin wheat discs pressed around a piloncillo filling, sealed with a fork, and baked until the sugar caramelizes through.
Chef Lupita
Semitas Sonorenses con Piloncillo
Sonora's bran-flecked whole wheat round, sweetened with dark piloncillo and enriched with manteca de cerdo. The rancher's bread, denser than central pan dulce, made for long mornings and longer roads.
Chef Lupita
Pan de Mujer Sinaloense
Sinaloa's egg-free sweet bread from Guasave and Mocorito. Yeasted dough sweetened with piloncillo, perfumed with toasted anise, dark from the wood oven, brushed with honey from the Sierra Madre while still hot from the bake.
Chef Lupita
Pan de Datil de Loreto
Loreto and San Ignacio's mission-palm date loaf from Baja California Sur. Dense, dark, sweetened with piloncillo and bound with manteca, brushed with mission honey and eaten with cafe de olla.
Chef Lupita
Pan de Huevo de Todos Santos
Baja California Sur's golden morning roll from the brick ovens of Todos Santos. Enriched with eggs and lard, faintly sweet, with the whisper of orange that the panaderias of the south have baked into their bread for a hundred years.
Chef Lupita
Pan de Rancho Sudcaliforniano
Baja California Sur's ranch bread from the Sierra de la Giganta, a piloncillo-sweetened round loaf built on manteca, anise, and the slow heat of an horno de barro. Vaquero bread, made to keep for days in a saddlebag.
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