2 collections / 25 recipes
Afro-Mexican coastal cooking runs through Veracruz and the Costa Chica with coconut, plantain, yuca, peanuts, sesame, seafood, and tichindas. The collections follow chilate, toritos, encacahuatados, mondongo, coastal frituras, and the dishes that preserve a long under-told lineage.
A cooking platform built around craft, culture, and the stories behind what we eat.
9 recipes
The one-pot grammar of the Afro-Mexican diaspora across both corridors. Mondongo jarocho and chilpacholes from Veracruz Sotavento, sopa de tichinda and caldo de res con plátano from Costa Chica, chilate de pollo and barbacoa from Guerrero. Plantain and yuca thicken the broth; tichinda and jaiba come straight from the lagoon. La tercera raíz no es nota al pie. Es plato principal.
16 recipes
The plated flagships of the Afro-Mexican corridors. Tamales de tichinda from Costa Chica Oaxaca, pescado a la talla from Guerrero coast, pollo encacahuatado jarocho, plátanos rellenos plated as the home plate, frijoles negros con plátano frito as the diasporic vegetarian main. Each plate carries the diasporic synthesis: lagoon mussel wrapped in masa, coconut wood under butterflied fish, peanut ground into chile sauce, plantain sweetening and thickening the table.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary ExplorerChef Lupita is a fictional culinary guide to Regional Mexican Cuisine, based on extensive culinary research.