Chef Lupita
Picón Poblano-Tlaxcalteca
Puebla and Tlaxcala's highland feast loaf, enriched with butter, egg, anise, and orange blossom water, baked under a crisp sugar cap for patronal celebrations and thick slices of afternoon chocolate.
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Chef Lupita
Marquesote Conventual
Puebla and Oaxaca's convent sponge bread, built from eggs, sugar, wheat flour, and patience, beaten until pale and porous enough to drink chocolate like a proper altar bread.
Chef Lupita
Pan de Pulque Tlaxcalteca
Tlaxcala's pulque bread is a slow-fermented wheat loaf from the maguey country, enriched with piloncillo, eggs, cinnamon, anise, and manteca de cerdo.
Chef Lupita
Rosca Conventual de Reyes
Puebla's convent rosca, with a Querétaro Bajío echo, wraps orange blossom dough around the January table, crowned with higo, legal acitrón de chilacayote, candied citrus, and sugar paste.
Chef Lupita
Pan de la Vida Conventual
Puebla's eighteenth-century Conceptionist bread, tender with eggs and manteca de cerdo, scented with anise and orange blossom, made for daily convent life rather than display.
Chef Lupita
Hojaldras Conventuales de Santa Rosa
Puebla's convent hojaldras are lard-rich pan de muerto from the city of angels, shaped with crossed bones, scented with azahar, and baked for the November table.
Chef Lupita
Pan de Fiesta Tlaxcalteca
Tlaxcala's patronal feast bread, a golden enriched loaf from San Juan Totolac and San Juan Huactzinco, scented with walnut essence and baked for families who know celebration takes work.
Chef Lupita
Cocol de Anís de Tlaxcala e Hidalgo
Tlaxcala and Hidalgo's sturdy rhomboid pan dulce, sweetened with piloncillo and perfumed with anise seed, baked dense enough to last the week.
Chef Lupita
Semita Conventual Poblana
Puebla's convent bread, descended from pan de acemite, with a tight wheat crumb, sesame crust, piloncillo warmth, and the firm structure that later carried the cemita poblana.
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