Chef Lupita
Torta Ahogada Tomato Bath (Caldillo de Jitomate)
Guadalajara's caldillo de jitomate is the mild tomato bath that soaks a torta ahogada clean through, thin enough to flood the birote and seasoned with garlic, clove, and oregano.
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Chef Lupita
Birria Chile Adobo (Adobo para Birria)
Jalisco's birria begins with this chile adobo: guajillo, ancho, warm spices, vinegar, and manteca worked into a brick-red paste that turns goat or lamb into birria.
Chef Lupita
Guerrero Talla Chile Paste (Recado a la Talla)
Guerrero's Pacific coast recado for pescado a la talla, a fried red paste of guajillo, ancho, achiote, vinegar, and lard, with a bright green herb paste for the split fish.
Chef Lupita
Colima Coconut-Vinegar Adobo for Tatemado
Colima's pork tatemado begins with this sharp red adobo: guajillo chiles, a little ancho for depth, garlic, oregano, and vinagre de coco from the coast.
Chef Lupita
Nayarit Zarandeado Marinade (Adobo Zarandeado)
Nayarit's Pacific coast adobo, built from toasted guajillo, garlic, mustard, lime, and soy, made to cling to butterflied fish before it meets wood fire.
Chef Lupita
Verduras en Escabeche Jalisciences
Jalisco's table pickle of jalapeños, carrots, onion, garlic, bay, thyme, and Mexican oregano, simmered in vinegar and set beside birria like it belongs there.
Chef Lupita
Colima Pickled Yellow Chiles (Chiles Gueros)
Colima's pale yellow chiles gueros, blistered lightly and held in sharp vinegar with garlic, onion, bay leaf, and Mexican oregano, the coastal pickle that belongs beside ceviche.
Chef Lupita
Sour Orange Pickled Onions (Cebolla Curtida Jalisciense)
Guadalajara's pink onion cure for tortas ahogadas, red onion softened with naranja agria, Mexican oregano, and salt until it cuts clean through chile de arbol salsa.
Chef Lupita
Molcajete Salsa, Guadalajara Style
Jalisco's table salsa, built from Roma tomatoes and chile serrano charred on a dark comal, then crushed by hand in the molcajete until smoky, coarse, and alive.
Chef Lupita
Birriería Red Salsa with Sesame
Jalisco's table salsa for birria de chivo, made with toasted chile de arbol, golden sesame, garlic, and enough consomé to make it pourable without making it timid.
Chef Lupita
Michoacan Pasilla Chile Salsa (Salsa de Pasilla)
Michoacan's earthy pasilla salsa, ground in the molcajete with roasted garlic and tomatillo, then finished with Cotija cheese and crema de rancho for corundas, uchepos, and beans.
Chef Lupita
Colima Cascabel Chile Salsa
Colima's salsa de cascabel is built from rattling dried chiles, roasted jitomate, and garlic worked in the molcajete until it is rough, nutty, and ready for sopitos colimenses.
Chef Lupita
Salsa de Árbol para Torta Ahogada
Guadalajara's table sauce for torta ahogada, made with chile de árbol de Yahualica, garlic, vinegar, and salt. Clean heat, no tomato, no sweetness, no apology.
Chef Lupita
Tomatillo-Avocado Salsa Verde Jalisciense
Jalisco's creamy green taqueria salsa, built from cooked tomatillo, chile serrano, cilantro, and avocado, made to ride over carnitas, tacos dorados, eggs, and warm corn tortillas.
Chef Lupita
Michoacan Salsa Macha
Michoacan's spoonable chile oil, built from fried chile de arbol, garlic, peanuts, and sesame, ground coarse so every tortilla, bean pot, and carnitas taco gets its bite.
Chef Lupita
Consome de Birria Jalisciense
Jalisco's birria broth, pulled from a slow goat braise, stained red with toasted guajillo, ancho, and pasilla, finished with its own fat and served beside tacos for dipping.
Chef Lupita
Lime-Oregano Vinaigrette (Vinagreta de Oregano)
Los Altos de Jalisco's sharp table dressing, lime and vinegar beaten with oil and a heavy hand of Mexican oregano, made for nopales, grilled meats, and market salads.
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