Chef Lupita
Michoacan Carnitas Tacos (Tacos de Carnitas)
Michoacan's carnitas from the copper cazo, pork shoulder, belly, rib, and cuerito cooked slowly in lard, chopped hot, and folded into corn tortillas with salsa de chile de arbol.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Lupita
Torta Ahogada Jalisciense
Guadalajara's proud drowned torta, carnitas packed into birote salado, bathed in tomato sauce, then punished properly with chile de arbol salsa and lime-cured onion.
Chef Lupita
Morelia Potato Tacos (Tacos Dorados de Papa)
Michoacan's plaza tacos, rolled with buttery potato, fried until crisp in manteca de cerdo, and finished with crema, Cotija cheese, lechuga orejona, and a sharp salsa roja.
Chef Lupita
Pressed Chicharron Quesadillas from Guadalajara
Jalisco's market quesadilla, built with chicharron prensado softened in salsa de chile de arbol from Yahualica, queso adobera, and corn tortillas pressed fresh on the comal.
Chef Lupita
Guadalajara Roast Pork Lonche (Lonche de Pierna)
Jalisco's lonche de pierna is slow-roasted pork leg tucked into birote salado with avocado, tomato, and pickled jalapeños, the weeknight sandwich Guadalajara knows by name.
Chef Lupita
Birria Tacos with Consome
Jalisco's goat birria, born around Cocula and carried into Guadalajara's markets, slow-braised in ancho, guajillo, cascabel, and chile de arbol, then tucked into corn tortillas crisped in its own red fat.
Chef Lupita
Acapulco Fried Fish Turnovers (Pescadillas)
Guerrero's beach-side pescadillas fold white fish into corn tortillas, seal the edges by hand, fry them crisp, and finish them with the green salsa every Acapulco palapa keeps ready.
Chef Lupita
Nayarit Grilled Fish Tacos (Pescado Zarandeado)
Nayarit's pescado zarandeado, born on the Pacific coast and grilled split open over smoky coals, becomes serious tacos with corn tortillas, salsa huevona, lime, and charred fish skin.
Chef Lupita
Nayarit Breaded Shrimp Tacos
Nayarit's Pacific coast taco, built with golden breaded shrimp, corn tortillas, shredded cabbage, chipotle crema, chile de arbol salsa, and enough lime to taste the beach.
Chef Lupita
Michoacán Carnitas Torta
Michoacán's market torta, built with pork cooked in a copper cazo, crisp-edged carnitas, ripe avocado, raw onion, cilantro, and tomatillo salsa verde on a warm bolillo.
Chef Lupita
Guadalajara Copper-Cazo Tacos
Jalisco's tacos de cazo are buche, nana, and maciza cooked in manteca de cerdo, chopped together, and folded into corn tortillas with salsa de chile de arbol.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer