Chef Lupita
Frijoles Costeños con Epazote
Guerrero's Costa Chica black beans, simmered until thick and brothy with epazote, hoja de aguacate, onion, garlic, and manteca de cerdo.
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Chef Lupita
Frijoles Colados Oaxaqueños
Valles Centrales black beans, simmered with hoja de aguacate, strained until satin-smooth, then fried in asiento or pork lard so they spread cleanly across memelas, tlayudas, and enfrijoladas.
Chef Lupita
Yuca Frita Veracruzana
Veracruz's Los Tuxtlas yuca, parboiled with garlic and bay, fried in lard or coconut oil, then served with lime and a sharp achiote-garlic vinegar mojo.
Chef Lupita
Plátano Machuco de Tuxtepec
Oaxaca's Papaloapan plantain mash from Tuxtepec, green plátano macho pounded hot with manteca de cerdo and salt, built to sit beside black beans before the meat reaches the table.
Chef Lupita
Tostones de Plátano Macho Verde Veracruzanos
Veracruz's coastal tostones turn green plátano macho into crisp, salty rounds, twice-fried in manteca de cerdo and finished with a sharp ajo-vinegar mojo.
Chef Lupita
Plátano Macho Hervido Costeño
Guerrero's Costa Chica side of ripe plátano macho, boiled gently with salt until tender and sweet, then served beside beef caldo, barbacoa, or black beans.
Chef Lupita
Malanga Frita Veracruzana
Veracruz's jarocho coast fries malanga thin and crisp in manteca or coconut oil, then wakes it with achiote, garlic, and vinegar mojo from the Afro-Mexican kitchens of Coyolillo.
Chef Lupita
Plátano Macho Frito Maduro
Guerrero's Costa Chica side of ripe plátano macho, cut thick and fried in manteca de cerdo until the edges caramelize and the centers turn soft, sweet, and almost custardy.
Chef Lupita
Moros y Cristianos Veracruzanos
Veracruz's jarocho rice and black beans, darkened with bean broth, epazote, achiote, and pork lard, then sharpened with the Afro-Cuban garlic-vinegar mojo that came through the port.
Chef Lupita
Plátano Tatemado Jarocho
Veracruz's Sotavento plantain, tatemado whole on a blackened comal until the peel chars and the flesh turns syrupy, then served with crema de rancho, sal de grano, and sharp achiote garlic mojo.
Chef Lupita
Arroz con Plátano Jarocho
Veracruz's coastal rice, cooked white with onion, garlic, and broth, then finished with sweet plátano macho fried in manteca until the edges turn dark and caramelized.
Chef Lupita
Yuca Sancochada con Mojo de Ajo Veracruzano
Veracruz's coastal yuca, boiled until the fibers loosen, then tossed in a hot garlic, achiote, olive oil, and vinegar mojo that belongs beside fried mojarra or robalo.
Chef Lupita
Frijoles Negros Oaxaqueños con Hojas de Aguacate
Oaxaca's Costa Chica black beans, slow-simmered with toasted hojas de aguacate, epazote, chile costeño, and manteca de cerdo until the broth turns dark, fragrant, and serious.
Chef Lupita
Plátano Macho Asado al Comal
Veracruz's coastal plantain, roasted whole on the comal until the peel blackens and the flesh turns soft, caramel-dark, and ready for frijoles negros or fish.
Chef Lupita
Frijoles con Carne Oreada Cuajinicuilapense
Guerrero Costa Chica black beans simmered with carne oreada, epazote, hoja de aguacate, and chile costeño, the Afro-Mexican preserved-meat pot Cuajinicuilapa puts on the Sunday table.
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