Chef Lupita
Pemoles Huastecos de Veracruz
Veracruz's Huasteca pemoles are hand-shaped corn cookies made from toasted pinole, piloncillo, lard, and anise, baked until sandy and golden for cafe lechero or the Xantolo altar.
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Chef Lupita
Western Veracruz Piloncillo Pig (Marranito Jarocho)
Western Veracruz's marranito jarocho is a soft pig-shaped pan dulce built from piloncillo syrup, cinnamon, egg, flour, and manteca, the kind of cookie that belongs beside café lechero.
Chef Lupita
Veracruz Cream-Filled Banderillas
Veracruz's long sugar-dusted hojaldre strips, baked crisp and split open for Papantla vanilla pastry cream, belong beside a tall glass of cafe lechero in the afternoon.
Chef Lupita
Polvorones Jarochos de Xico
Veracruz mountain shortbread from Xico, worked with manteca de cerdo until sandy, baked pale, then dusted with cinnamon sugar and wrapped in colored paper for the romeria.
Chef Lupita
Tintines Totonacos de Maiz y Piloncillo
Veracruz's Totonacapan corn cookies, sweetened with piloncillo, scented with Papantla vanilla, shaped by hand, and cooked on a comal the way home cooks make them for coffee and feast days.
Chef Lupita
Churros de Coatepec
Veracruz's coffee-town churros, piped into long ridges, fried until crisp outside and tender within, then rolled in canela sugar and served with thick chocolate from the highland table.
Chef Lupita
Port of Veracruz Crab Vol-au-Vents (Volovanes de Jaiba)
Veracruz port breakfast pastry, laminated hojaldre baked tall around jaiba guisada with tomato, chile jalapeño, olives, capers, and epazote, the kind sold from wicker baskets before the city is fully awake.
Chef Lupita
Galletas de Xico La Duquesita
Veracruz's mountain-town cookie from Xico, built with manteca, butter, sugar, flour, and Papantla vanilla into a firm golden crumb made for dunking in Coatepec coffee.
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