Chef Lupita
Quelites Guisados con Epazote (Shakuá)
Michoacán's Meseta P'urhépecha side dish of wild milpa greens, wilted in pork lard with epazote, serrano, garlic, and onion on a comal de leña, never dressed raw.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Lupita
Quelites con Frijoles (Shakua con Frijoles)
Michoacan's Meseta Purhepecha bowl of cooked quelites, pinto beans, epazote, onion, and chile, the home plate that appears when the milpa gives greens before it gives corn.
Chef Lupita
Nopales en Chilke Rojo Estilo Cherán
Michoacán's Meseta P'urhépecha gives these nopales their character: clean cactus bite, dry-toasted guajillo and pasilla chilke rojo, epazote, and manteca de cerdo in a barro cazuela.
Chef Lupita
Pashakua Guisada con Yerbabuena
Michoacán's Meseta P'urhépecha rainy-season pashakua, known locally as trompa de puerco, quickly guisada in manteca with yerbabuena and chile perón on a wood-fired clay comal.
Chef Lupita
Hongo de Ocote con Epazote (Iarini Terekua)
Michoacán's Meseta P'urhépecha rainy-season mushrooms, hongo de ocote called iarini terekua, browned in pork lard on a wood comal with epazote, serrano, and corn tortillas beside the cazuela.
Chef Lupita
Hongos Amarillos al Chile Guajillo
Michoacán's Meseta P'urhépecha rainy-season plate: yellow-capped terekuecha sauteed in manteca with toasted guajillo, onion, and cooked epazote, served from a Capula barro cazuela with corn tortillas.
Chef Lupita
Frijoles Ayocotes Purépechas Guisados
Michoacán's P'urhépecha ayocotes, grown beside corn in the milpa, cooked in a clay olla, then guisados in pork lard with Cherán K'eri style chilke rojo and cooked quelites.
Chef Lupita
Pata de Pajaro Guisada (Terekua Kuin Jatsiri)
Michoacan's Meseta P'urhepecha rainy-season pata de pajaro mushrooms, guisados in manteca with guajillo, pasilla, onion, epazote, and chile poncho peron.
Chef Lupita
Pachacuas Guisadas en Chile Rojo
Michoacán's Meseta P'urhépecha rainy-season pachacuas, foraged near Cocucho and guisadas in red guajillo-pasilla chile with manteca de cerdo, epazote, and warm corn tortillas from the comal de leña.
Chef Lupita
Frijoles P'urhépechas de Olla con Epazote
Michoacán's Meseta P'urhépecha bean pot, black or pinto beans cooked low in clay with epazote, onion, salt, and a spoon of manteca until the broth turns dark and clean.
Chef Lupita
Trompa de Puerco al Ajo (Charamakua)
Michocan's rainy-season charamakua, trompa de puerco mushroom from the Meseta Purhepecha, cooked on a comal de lena with garlic, chile, epazote, and manteca de cerdo.
Chef Lupita
Verdolagas en Salsa Verde P'urhépecha
Michoacán's Meseta P'urhépecha side of wild purslane, charámakua, cooked in manteca with tomatillo, chile serrano, epazote, and a little masa to sit beside churipo or atápakua.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer