Chef Lupita
Hojarascas Michoacanas
Michoacan's holiday shortbread, built from wheat flour, manteca de cerdo, and piloncillo syrup perfumed with canela, clove, and anise until each cookie breaks into tender crumbs.
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Chef Lupita
Colima Festival Empanadas (Empanadas de San Francisco)
Colima's October festival empanadas, filled with coconut or thick milk cream, baked until pale gold, then chapeadas with sugar for the feast of San Francisco de Asis.
Chef Lupita
Nayarit Oven Biscuits (Gorditas de Horno)
Nayarit's baked gorditas de horno are thick corn masa biscuits worked with fresh cuajada, piloncillo, and manteca, then baked on banana leaves until bronzed at the edges.
Chef Lupita
Nayarit Corn Biscuits (Bizcochitos de Maíz)
Nayarit's bizcochitos de maíz are tender little corn biscuits sweetened with piloncillo, scented with canela, and baked until the edges turn pale gold and the crumb stays tight.
Chef Lupita
Michoacan Squash Empanadas (Empanadas de Chilacayote)
Michoacan's Purépecha sweet empanadas, filled with stringy chilacayote cooked down in piloncillo and warm spices, then sealed in a lard dough that bakes crisp at the edge and tender inside.
Chef Lupita
Empanadas de Camote Guerrerenses
Guerrero's Chilapa market sweet, camote cooked down with piloncillo and canela, folded into an anise-scented dough, then fried until the edges blister and turn golden.
Chef Lupita
Colima Coconut Alfajores (Alfajores de Coco)
Colima's alfajor is not Argentina's cookie. It is fresh coconut cooked with sugar until thick and glossy, then pressed between two thin obleas by hands that know the exact point.
Chef Lupita
Palanquetas de Cacahuate Jalisciense
Jalisco's market palanqueta is whole roasted cacahuate locked into dark piloncillo caramel, cut into sturdy bars made for holidays, bus rides, school lunches, and hungry workers.
Chef Lupita
Guadalajara Buñuelos (Buñuelos Tapatíos)
Jalisco's Christmas buñuelos are stretched over the knee until almost transparent, fried crisp in hot oil, then drowned in piloncillo syrup perfumed with guava, cinnamon, and clove.
Chef Lupita
Encaladillas de Lo de Villa
Colima's corn cookie from Lo de Villa, built with piloncillo syrup, nixtamalized corn flour, cinnamon, and manteca de cerdo, the kind of bakery work that feeds a family for days.
Chef Lupita
Jalisco Piloncillo Ring Cookies (Coricos)
Jalisco's crisp corn ring cookie, sweetened with piloncillo, scented with anise, and shaped by hand for dunking in coffee without falling apart.
Chef Lupita
Morelia Cajeta Wafers (Morelianas de Cajeta)
Michoacán's Morelia wafers are thin wheat obleas pressed crisp, filled with slow goat-milk cajeta, and dusted with toasted nut, the kind of sweet sold in markets and carried home in paper.
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