Chef Lupita
Mondongo Veracruzano
Veracruz's Gulf-coast mondongo is a long-simmered tripe stew with guajillo, tomato, chorizo, ham, garbanzos, and herbs, heavier than northern menudo and sweeter at the edge.
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Chef Lupita
Puerco con Calabaza Afro-Veracruzano
Veracruz's Sotavento stew of pork shoulder, calabaza de Castilla, chile ancho, and ground peanut, dense and sweet enough to sit over rice without apologizing to anyone.
Chef Lupita
Veracruz Fish and Shrimp Caldo
Veracruz's Gulf coast caldo, built from shrimp shells, fish bones, tomato, chile chipotle, oregano, bay, and white fish, finished with lime the way a coastal kitchen expects.
Chef Lupita
Veracruz Tesmole with Chochoyones
Central Veracruz's masa-thickened stew, built with bone-in chicken, toasted chile ancho, tomatillo, hoja santa, and thumb-marked chochoyones that give the broth its body.
Chef Lupita
Veracruz Black Beans with Chochoyotes
Veracruz's Gulf-coast black bean stew, built with chile de arbol, epazote, manteca de cerdo, and thumb-pinched masa chochoyotes that thicken the pot as they cook.
Chef Lupita
Huachinango a la Veracruzana
Veracruz's Gulf Coast red snapper, simmered whole in tomato, olives, capers, garlic, herbs, and pickled jalapenos, where Spanish pantry and Mexican fish market meet in one cazuela.
Chef Lupita
Tlacotalpan Crab Stew (Chilpachole de Jaiba)
Veracruz's Sotavento crab stew, built with whole blue crabs, toasted guajillo and ancho, corn masa for body, and epazote for the river-and-Gulf flavor that belongs to Tlacotalpan.
Chef Lupita
Caldo de Mariscos Jarocho
Veracruz's Gulf coast caldo, built from fish bones, shrimp shells, jaiba, tomato, chile guajillo, chile ancho, and epazote, the kind of pot that belongs to Lent, family tables, and port kitchens.
Chef Lupita
Veracruz Shrimp Chilpachole (Chilpachole de Camaron)
Veracruz's Gulf coast shrimp stew, built with toasted camaron seco, chile ancho, chile guajillo, tomato, fresh shrimp, and masa for the body a proper chilpachole needs.
Chef Lupita
Caldo Largo de Alvarado
Veracruz's Sotavento broth from Alvarado, clear and direct, whole fish simmered with tomato, chile jalapeño, epazote, cilantro, and lime until the sea and river taste like themselves.
Chef Lupita
Huasteca Shrimp Masa Caldo (Huatape de Camarón)
Veracruz's Huasteca shrimp caldo, thickened with fresh corn masa and sharpened with tomatillo, chile cascabel, and epazote, the kind of pot that tastes like river markets and old comales.
Chef Lupita
Arroz a la Tumbada Veracruzano
Veracruz's Gulf coast rice from Alvarado, built with seafood stock, tomato, chile chipotle, epazote, shrimp, fish, jaiba, and pulpo, served loose and brothy in a clay cazuela.
Chef Lupita
Veracruz Dried Shrimp Caldo
Veracruz's Gulf coast caldo de camarón seco is a red, salty, chile-built broth for Lent, cantina mornings, and kitchens that know dried shrimp is pantry strength.
Chef Lupita
Veracruz Black Beans with Plantain
Veracruz's jarocho black-bean caldo, simmered with epazote and finished with ripe plátano macho fried in manteca, queso fresco, and corn tortillas for a pot that feeds well without showing off.
Chef Lupita
Bacalao a la Veracruzana
Veracruz's Christmas cod stew, built from salt cod soaked back to life, tomato, olive oil, capers, almonds, potatoes, and pickled chile guero from the Gulf port kitchen.
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