Chef Lupita
Chile Habanero Asado
The Yucatecan table salsa of whole habaneros charred black on a comal, dropped into a saucer with naranja agria and salt, and mashed by each diner to the heat they want.
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Chef Lupita
Caldo de Pavo Yucateco
Yucatán's foundational turkey broth, built on recado blanco, charred onion and garlic, chile xcatik, and a final lift of naranja agria. The base for escabeche oriental, sopa de lima, and relleno blanco.
Chef Lupita
Manteca de Achiote Yucateca
Yucatan's ruby-red rendered lard, slowly infused with achiote seeds, Mexican cinnamon, and the citrusy perfume of oregano yucateco. The brick-colored fat that bastes pibil pork and signals Peninsula cooking from across the room.
Chef Lupita
Chiles Habaneros en Escabeche
Yucatán's pickled habaneros, charred on the comal, packed with red onion, allspice, and oregano yucateco, the shelf-stable jar that sits on every cantina table from Mérida to Tizimín.
Chef Lupita
Sak K'óol (Maya White Gravy)
The white k'óol of Yucatán's Maya kitchen, chicken broth bound by strained masa and a recado blanco of toasted spices, charred garlic, and sour orange. Glossy, velvet, ancient, no achiote in sight.
Chef Lupita
Recado Rojo Yucateco
Yucatan's brick-red foundation paste, ground from achiote, allspice, clove, cumin, black pepper, garlic, and naranja agria. The recado that builds cochinita pibil and the architecture of Peninsula cooking.
Chef Lupita
Salsa de Naranja Agria Yucateca
Yucatan's table acid, sour orange juice sharpened with charred garlic, toasted oregano yucateco, and a whole habanero perfuming the bowl. The drizzle that finishes poc chuc, grilled fish, and every honest plate in Merida.
Chef Lupita
Cebolla Morada en Escabeche Yucateca
Yucatán's electric-pink pickled red onions, blanched briefly and steeped in naranja agria with charred habanero, allspice, and oregano yucateco. The pink garnish that finishes every panucho, salbute, and plate of cochinita pibil from Mérida to Valladolid.
Chef Lupita
K'óol Rojo (Maya Red Gravy)
Yucatán's k'óol rojo, the Maya red gravy thickened with strained masa, bloomed with recado rojo, charred xcatic and habanero, and finished with epazote. The sauce that fills the mukbilpollo for Hanal Pixán.
Chef Lupita
Vinagreta de Naranja Agria
Yucatan's sour orange dressing, built on naranja agria, charred garlic, and toasted oregano yucateco. The little bowl on every Merida table, the one that finishes poc chuc and dresses ensalada xek.
Chef Lupita
Salsa Verde Yucateca (Yucatecan Green Habanero Salsa)
The Yucatan's green habanero salsa, sharp and grassy and immediate, blended with sour orange and garlic. The salsa that lives on the table at every cochinita stand from Merida to Valladolid.
Chef Lupita
Chiles Xcatic en Escabeche
Yucatán's pale-yellow chile xcatic, blistered in lard and steeped warm in a vinegar brine of charred garlic, toasted allspice, and Yucatecan oregano. The chile that sits beside the pavo on every Mérida table that knows what it's doing.
Chef Lupita
Recado Negro Yucateco (Chilmole)
Yucatan's burnt-chile paste, built on chiles charred to carbon on a comal, ground with toasted spices and roasted garlic. The smoky black base of relleno negro and the sixth flavor of Maya cooking.
Chef Lupita
Chile Tamulado Yucateco
Yucatan's pure heat condiment: habaneros charred whole on the comal, then mashed in a molcajete with sea salt and the juice of naranja agria. Served alongside, never poured over.
Chef Lupita
Recado Blanco Yucateco
Yucatan's mild all-purpose recado, built on charred garlic, Yucatecan oregano, and warm spices ground into a paste. The marinade for poc chuc and the season for puchero, the recado every cook on the peninsula keeps in a jar.
Chef Lupita
Recado de Escabeche Yucateco
Yucatán's peppercorn-heavy spice paste of charred garlic, allspice, clove, cinnamon, and toasted xcatic chile. The grammar behind pavo en escabeche oriental from Valladolid.
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