Updated May 30, 2026
What sits beside the fish on the Gulf table. Black beans of the lowland cooked with epazote, plantain fried in every form and pressed into tostones, the malanga and yuca of the tropics, arroz blanco, and the palmito guisado of the Huasteca. La Tercera Raíz on the plate beside the huachinango.
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Chef Lupita
Veracruz black beans cooked with epazote and chile jalapeno, then mashed into pork lard until thick and glossy, the Gulf lowland side that belongs beside huevos tirados and platanos fritos.
Chef Lupita
Veracruz's black bean pot from the Gulf lowlands, simmered with epazote, finished in manteca with jitomate and chile chipotle meco, and served thick enough to hold a spoon.
Chef Lupita
Veracruz's black bean pot, slow-simmered with epazote, white onion, and garlic until the broth turns inky, earthy, and serious enough to anchor rice, plantains, yuca, or tortillas.
Chef Lupita
Veracruz's Gulf lowland plantains, sliced long and fried in manteca de cerdo until the edges caramelize, made to sit beside frijoles negros, crema, and queso fresco.
Chef Lupita
Veracruz's Sotavento malanga, peeled, sliced thin, and fried in manteca de cerdo until the edges crisp, the tropical lowland answer to the potato plate.
Chef Lupita
Veracruz's Los Tuxtlas yuca is boiled until the centers turn fluffy, then fried in manteca de cerdo until gold and served with salsa de chile seco beside Gulf fish and black beans.
Chef Lupita
Veracruz's Sotavento kitchen puts sweet platano macho around picadillo with olives, capers, raisins, tomato, and chile ancho, then fries it until the outside turns dark and crisp at the edges.
Chef Lupita
Veracruz's Gulf-side plantain croquettes, boiled ripe plátano macho mashed while warm, stuffed with queso de hebra, and fried in manteca until the outside turns gold.
Chef Lupita
Veracruz's Sotavento tostones are green plantain rounds fried twice in manteca de cerdo, salted hot, and served beside black beans, fish, or a sharp salsa macha.
Chef Lupita
Veracruz's Gulf-side chayotes rellenos, hollowed, stewed with ham and Mexican crema, returned to their shells, and finished under a blanket of melted queso manchego.
Chef Lupita
Veracruz's black beans and rice, carried through the port from the Caribbean and made jarocho with epazote, bay leaf, garlic, and the black bean that rules the Gulf kitchen.
Chef Lupita
Veracruz's Gulf-side white rice, toasted with garlic and onion, cooked until each grain stands apart, then crowned with ripe plátano macho fried in lard.
Chef Lupita
Veracruz's garden rice, white and loose, cooked with carrot, peas, garlic, onion, and perejil. The quiet side dish that knows how to stand beside fish.
Chef Lupita
Veracruz's Gulf lowland plantains, baked in the peel until their own sugars collapse, split open with melting queso Chihuahua, crema, and the quiet discipline of a Sotavento kitchen.
Chef Lupita
Veracruz's Los Tuxtlas yuca, boiled until tender and finished in a brothy chilpachole of chile ancho, jitomate, epazote, and lard from the Afromestiza Sotavento table.
Chef Lupita
Veracruz's Totonacapan dry-season guiso of cleaned flor de izote, tomato, chile jalapeño, epazote, and pork lard, bittersweet enough to remind you this plant came from the monte before the market.
Chef Lupita
Northern Veracruz palm hearts simmered in a red salsa of jitomate, chile serrano, garlic, and onion, the kind of Teenek mountain-side guiso that belongs beside black beans and corn tortillas.
Chef Lupita
Veracruz's tropical lowland calabaza guisada, squash stewed in manteca de cerdo with jitomate, onion, garlic, and epazote, served beside black beans and warm corn tortillas.
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