Chef Lupita
Tatemado de Puerco Colimote
Colima's special-occasion pork stew, marinated overnight in chile guajillo, vinegar de tuba, laurel Colima, and oregano, then cooked in barro until the meat sinks into its own red broth.
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Chef Lupita
Jalisco Goat Birria Tatemada
Jalisco's birria de chivo tatemada is goat rubbed with chilacate, ancho, vinegar, and warm spices, sealed in the pot, oven-roasted until the meat pulls clean from the bone.
Chef Lupita
Mexcaltitán Shrimp Chowder (Tlaxtihuille)
Nayarit's island chowder from Mexcaltitán, built from dried Pacific shrimp ground into chile guajillo and pasilla, thickened with nixtamalized masa until it pours like a savory atole.
Chef Lupita
Pátzcuaro Bean Soup (Sopa Tarasca)
Michoacán's lake-country bean soup from Pátzcuaro, built from pinto beans, roasted tomato, chile pasilla, and tortillas fried crisp enough to stand up to the bowl.
Chef Lupita
Jalisco Charro Bean Stew (Frijoles Charros)
Jalisco's ranch pot of pinto beans, pork rib, bacon, chile guajillo, chile de arbol, and epazote, served brothy in deep bowls with corn tortillas at the table.
Chef Lupita
Atápakua Purépecha de Quelites y Pepita
Michoacán's Purépecha atápakua is a chile-red, masa-thickened stew from the Lake Pátzcuaro region, built with guajillo, pasilla, toasted pepita, and quelites until the broth turns sturdy and alive.
Chef Lupita
Nayarit Shrimp Pozole (Pozole de Camarón)
Nayarit's coastal pozole is hominy simmered in a broth of fresh and dried shrimp, guajillo, chile cola de rata, jitomate, and oregano, with pepino and tostadas waiting at the table.
Chef Lupita
Jalisco Red Menudo (Menudo Tapatío)
Guadalajara's Sunday bowl of red menudo, beef tripe and pata simmered until tender in a guajillo broth, served without hominy and torn into with birote salado.
Chef Lupita
Lake Chapala Fish Soup (Caldo Michi)
Jalisco's lakeshore caldo michi is a clear freshwater fish soup from Lake Chapala, built with carp or catfish, market vegetables, epazote, cilantro, and pickled chiles added at the table.
Chef Lupita
Pozole Verde Guerrerense
Guerrero's Thursday pozole, a deep green pot of pork, cacahuazintle hominy, toasted pepita, tomatillo, epazote and hoja santa, built for bowls lined with radish, onion, avocado and chicharron.
Chef Lupita
Caldo de Pescado Blanco de Pátzcuaro
Michoacán's lake-basin caldo, built with delicate pescado blanco, roasted tomato, epazote, and a whole chile perón, gives you Pátzcuaro's clean freshwater cooking in under an hour.
Chef Lupita
Jalisco Red Pozole (Pozole Rojo Tapatio)
Jalisco's red pozole is a Guadalajara pot of cacahuazintle corn, pork broth, chile guajillo, chile ancho, and table garnishes that turn one olla into a family meal.
Chef Lupita
Caldo de Chaca Colimense
Colima's river prawn soup from the warm valleys and coastal foothills, with chacales simmered in guajillo, jitomate, garlic, oregano, and a shell broth that tastes like the river it came from.
Chef Lupita
Purépecha Beef Stew (Churipo)
Michoacán's Purépecha celebration stew, beef shank simmered with chile guajillo, cabbage, chayote, and carrot, served with plain corundas that drink the red broth the way the Meseta serves it.
Chef Lupita
Costa Chica Fish Stew (Caldo Largo de Pescado)
Guerrero's Costa Chica caldo largo is a clean red pot of snapper, shrimp, toasted chile guajillo, tomato, and epazote, served with morisqueta rice because the coast knows how to eat.
Chef Lupita
Colima Chicken-Masa Stew (Cuachala)
Colima's cuachala is shredded hen in a guajillo and tomatillo broth thickened with corn masa, a practical clay-pot stew from the borderlands of Colima and southern Jalisco.
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