Chef Lupita
Marquesote Oaxaqueño
Oaxaca's convent egg sponge, whipped airy with wheat and cornstarch and baked dry on purpose, built to soak up a tall mug of frothed Oaxacan chocolate at weddings, baptisms, and nine-day wakes.
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Chef Lupita
Palanquetas de Cacahuate
Oaxaca's dulceria classic, raw peanuts toasted dark on a comal and bound in piloncillo cooked to hard crack, poured onto a stone slab and broken into rough shards.
Chef Lupita
Alfeñiques de Día de Muertos
Oaxaca's Day of the Dead sugar figures, Spanish-Moorish sugar paste molded into lambs, calaveras, and miniature fruits to dress the ofrenda. Edible ancestors, named in royal icing, set out for the souls who come home in November.
Chef Lupita
Borrachitos Oaxaqueños con Mezcal
Oaxaca's drunken jellied confections, small pastel cubes spiked with mezcal espadin and dusted in powdered sugar. The dulceria tradition of the Centro Histórico in one bite.
Chef Lupita
Calabaza en Tacha
Oaxaca's Day of the Dead pumpkin, calabaza de Castilla simmered whole in heavy piloncillo syrup with canela, clove, and orange peel until the flesh turns amber and the syrup falls in slow dark ribbons.
Chef Lupita
Nenguanitos en Miel de Piloncillo
Oaxaca's after-mass sweet from the Valles Centrales: small fried wheat biscuits pressed into clusters and lacquered in a dark, spiced piloncillo syrup, sold from baskets outside the churches of the Centro Historico.
Chef Lupita
Alegrías de Amaranto
Oaxaca's pre-Columbian amaranth bar, popped on a hot comal and bound with piloncillo, honey, and the sacred Zapotec grain that the Spanish tried, and failed, to outlaw.
Chef Lupita
Cocadas Oaxaqueñas
Oaxaca's coconut confection from the Pacific coast and the Centro Histórico dulcerías. Fresh shredded coconut cooked down with milk and sugar by the convent method, finished with a cochineal-pink crown and baked until the edges brown.
Chef Lupita
Buñuelos Oaxaqueños con Miel de Piloncillo
Oaxaca's Christmas buñuelos, hand-stretched until you can almost see through them, fried to dark amber, and drowned in a piloncillo syrup spiced with canela, anise, and orange peel.
Chef Lupita
Gaznates de Etla
Villa de Etla's convent dessert from Oaxaca's Valles Centrales: fried wheat-paste cylinders, blistered and crackling, filled with stiff Italian meringue spiked with mezcal espadin.
Chef Lupita
Nieve de Leche Quemada con Tuna
Oaxaca's iconic nieve pairing, burnt-milk sorbet hand-churned in a salt-and-ice garrafa, served beside magenta prickly pear at the Jardín Sócrates stalls in the Centro Histórico.
Chef Lupita
Beso Oaxaqueño (Nieve)
Oaxaca's hometown nieve, hand-churned in the wooden garrafa with pineapple, shredded carrot, toasted coconut, and chopped pecans. The proud invention of the dulceras under the laurel trees of the Zocalo.
Chef Lupita
Nieve de Tejate
Oaxaca's tejate frozen in the wooden garrafa, with toasted maíz criollo, cacao blanco, mamey pit, and rosita de cacao. The drink of the gods, churned by hand into a nieve that tastes of the Valles Centrales.
Chef Lupita
Nieve de Pétalos de Rosa
Oaxaca's rose petal nieve, the kind they hand-churn in wooden garrafas under the laurel trees of Jardín Sócrates. Castilian rose petals steeped in milk, almond as a whisper, churned by hand until the texture turns soft and floral.
Chef Lupita
Nieve de Mezcal Oaxaqueño
Oaxaca's smoky agave nieve, hand-churned in a wooden garrafa packed with salt and ice. Mezcal espadín folded into a slow-cooked cream base, soft enough to scoop, sharp enough to know what you are eating.
Chef Lupita
Lechecilla Oaxaqueña
Oaxaca's convent vanilla custard, cooked slow with canela, real Papantla vanilla, and egg yolks until it pulls the wooden spoon. The fill that built a city's dulcería tradition.
Chef Lupita
Nicuátole de Maíz Criollo
Oaxaca's pre-Columbian corn pudding, set from maíz criollo simmered with milk, canela, and piloncillo, then crowned with a cochineal-pink syrup of fresh tunas rojas.
Chef Lupita
Dulce de Chilacayota
Oaxaca's slow-candied fig-leaf gourd, simmered for hours in piloncillo and Mexican canela until the strands turn amber and translucent. The dulceria classic of the Sierra Norte and the Valles Centrales.
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