Chef Lupita
Picón de Poncitlán Jalisciense
Jalisco's western pan dulce from Poncitlán, built with harina de trigo, egg, anise, manteca de cerdo, and the Guadalajara pata that gives the crumb its old panadería character.
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Chef Lupita
Pan de Mujer Nayarita con Piloncillo
Nayarit's road bread, made without egg so it keeps, sweetened with piloncillo, worked with manteca de cerdo, and often filled with cheese, pumpkin, or guava.
Chef Lupita
Picones de Comala
Colima's Comala picones are conic pan dulce made with harina de trigo, pata, egg, anise, and manteca, finished with a thick hand-scored sugar crust.
Chef Lupita
Michoacan Whole-Wheat Buns (Semas de Trigo)
Michoacan's semas de trigo are firm whole-wheat buns sweetened with piloncillo, scented with anise, and built to soften when dipped into hot chocolate de metate.
Chef Lupita
Aguacatas de Tinguindin
Michoacan's Tinguindin aguacatas are flat, leaf-scored sweet breads made with harina de trigo, piloncillo, anise, and manteca de cerdo, shaped by hand for the wood oven.
Chef Lupita
Pan de Elote Jalisciense
Jalisco's pan de elote is a dense, moist quick bread built on fresh sweet corn, butter, and eggs, the kind sold warm by the slice in Guadalajara markets with morning coffee.
Chef Lupita
Guadalajara Torta Roll (Telera Tapatia)
Jalisco's everyday torta roll, flatter and softer than a bolillo, pressed with two grooves down its back and built for lonches de pierna in Guadalajara.
Chef Lupita
Bolillo Jalisciense de Diario
Jalisco's everyday bolillo is a crisp wheat roll with a soft white crumb, made for lonches, molletes, and the panaderia basket before the city has finished waking up.
Chef Lupita
Tierra Caliente Corn Bread (Pan de Vaqueta)
Guerrero's Tierra Caliente bread from Tlapehuala, built with harina de maiz, harina de trigo, piloncillo, manteca de cerdo, and an overnight ferment that gives capirotada its soul.
Chef Lupita
Guerrero Egg Sponge Bread (Marquesote de Chilapa)
Chilapa's marquesote is Guerrero's dry, airy egg sponge, lifted by whipped eggs alone and baked until sturdy enough to drink its chocolate without falling apart.
Chef Lupita
Pan de Animas Purepecha
Michoacan's Purepecha bread of souls from the Patzcuaro basin, anise and orange enriched loaves shaped like human figures and marked with a pink sugar heart for the graves.
Chef Lupita
Pan de Platano Nayarita
Nayarit's tropical coast turns ripe bananas into a dark, moist pan de platano with piloncillo, canela, and a tender crumb made for merienda with cafe de olla.
Chef Lupita
Guadalajara Sourdough Roll (Birote Salado)
Jalisco's birote salado is a sourdough roll built with beer-lime pata, a hard crust, and enough backbone to hold the chile bath of Guadalajara's torta ahogada.
Chef Lupita
Ajijic Wedding Bread (Pan Tachihual)
From Ajijic on Lake Chapala, Pan Tachihual is a lightly sweet wedding loaf built with harina de trigo, harina de maiz, piloncillo, manteca, anise, and the old Guadalajara pata.
Chef Lupita
Highland Sweet Gorditas de Horno
The Altos de Jalisco give you a baked sweet gordita, dry on purpose, fragrant with anise, and built for the morning cup of cafe de olla.
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