Afro-Mexican Coasts

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8 recipes
Antojitos Afromestizos: Garnachas, Empanadas de Camarón & Frituras
The port-and-coast antojito of the Afro-Mexican diaspora. Garnachas jarochas from Veracruz Sotavento, Cuajinicuilapa's bollos de plátano relleno de camarón seco, the Coyolillo Carnaval trio (tortitas de flor de cocuite, frituras de yuca, frituras de malanga), and Costa Chica empanadas de camarón seco. The frying habit and the diasporic starches at small-plate scale: plátano, yuca, malanga, camarón seco, tichinda. La tercera raíz no es nota al pie; es plato principal.
9 recipes
Caldos del Mar, Mondongo & Chilate de Pollo
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.
14 recipes
Chilate, Toritos Jarochos & Café Lechero
The three pillars of the Afro-Mexican beverage register. Chilate, the Costa Chica Guerrero ceremonial cacao-rice-cinnamon drink served ice-cold with buñuelos. Toritos jarochos, the Veracruz Sotavento cane spirits whipped with condensed milk and tropical fruit at the cantinas of Boca del Río. Café lechero, the port-city ritual of strong coffee and tableside milk at La Parroquia. Plus champurrado de coco, atole de coco, tepache de piña, Putla's Carnival curados, and the Huajintepec aguardientes of the Costa Chica Afromexicano Festival. La tercera raíz en la jarra.
11 recipes
Dulces de Coco, Plátano & Yuca
The Afro-Mexican sweet pantry: coconut, plantain, and yuca bound by piloncillo and dairy. Chamacuero and jamoncillo de coco from the Costa Chica Guerrero, flan de yuca con coco of Cuajinicuilapa, atole de coco espeso, migado de plátano y corozo de Copala, bollo de plátano, and pan de coco of the Afro-jarocho Veracruz coast. The diasporic sweet ecology distinct from the criollo-conventual almendra-y-yema register. The criollo-conventual nun ground almonds; the Afro-Mexican abuela grated coconut.
13 recipes
Encacahuatados, Moles Costeños & Salsas de Ajonjolí
The Afro-Mexican mother-sauce architecture across the jarocho Veracruz corridor and the Pacific Costa Chica. Encacahuatado (mafé in Mexican translation), mole costeño, mole verde con cacahuate, mole de plátano, pipián de ajonjolí, salsa macha jarocha, chileajo costeño, adobo costeño for pescado a la talla. The sauce isolated from its plate so the diasporic grammar can be taught on its own terms.
15 recipes
Plátano & Yuca: Acompañamientos Afrodescendientes
The diasporic starch trio of the Afro-Mexican plate: plátano macho, yuca, and frijol negro, paired with arroz jarocho or arroz prieto. The sides that mark the Afro-Mexican table before the protein arrives, drawn from the Veracruz jarocho coast and the Costa Chica corridor of Guerrero and Oaxaca.
16 recipes
Tichindas, Pescados a la Talla & Encacahuatados
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.

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Discover Culinary Explorer

Culinary Explorer

Antojitos Afromestizos: Garnachas, Empanadas de Camarón & Frituras

Caldos del Mar, Mondongo & Chilate de Pollo

Chilate, Toritos Jarochos & Café Lechero

Dulces de Coco, Plátano & Yuca

Encacahuatados, Moles Costeños & Salsas de Ajonjolí

Plátano & Yuca: Acompañamientos Afrodescendientes

Tichindas, Pescados a la Talla & Encacahuatados

Where cooking meets culture.