Updated May 22, 2026
Sopa de lima sharpened with lima agria, chocolomo from a fresh slaughter, puchero yucateco with three meats and root vegetables, relleno negro and blanco, and the slow pots that anchor the Peninsula's weekly home table from Mérida to Valladolid to Campeche.
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Chef Lupita
Yucatán's Sunday puchero of three meats, root vegetables, and ripe plantain, perfumed with saffron, hierbabuena, and canela. The slow Sunday pot of Mérida courtyard kitchens, finished at the table with salpicón and naranja agria.
Chef Lupita
Yucatan's everyday green soup, built on chaya leaves boiled clean of their bite, then blended into a chicken broth thickened with toasted pepita and finished with manteca, lima agria, and habanero at the table.
Chef Lupita
A Yucatecan weekday soup of elbow pasta toasted in lard and simmered in epazote-scented black bean broth, finished with crumbled queso sopero, a spoon of crema, and a squeeze of lima agria.
Chef Lupita
Yucatán's bright, citrus-driven fish soup, built on a fast fish broth, charred tomato, recado rojo bloomed in lard, and the perfume of a whole unbroken habanero floating in the pot.
Chef Lupita
Yucatán's Wednesday lentil stew, built on pork ribs, longaniza, achiote-stained broth, and the sweet jolt of fried black plantain. A peninsula dish that argues sweet and savory belong in the same bowl.
Chef Lupita
The Hanal Pixan waiting stew of the Yucatan Peninsula: beef shank simmered with corn, chayote, calabaza, and hierbabuena while the men tend the underground pib. Served with a bright salpicon of radish, red onion, and naranja agria.
Chef Lupita
Valladolid's vinegar-braised turkey or chicken, rubbed with recado de bistec and simmered with charred xkatik chiles, sweet red onion, and the perfume of a whole habanero. The festival dish of eastern Yucatán.
Chef Lupita
Tizimín's celebration stew from the cattle country of eastern Yucatán, beef loin and offal simmered in a broth of hierbabuena, recado rojo, and naranja agria, finished at the table with lima agria and habanero.
Chef Lupita
Yucatán's elegant white twin to relleno negro: turkey simmered with epazote and habanero, a pork meatball studded with almonds, raisins, olives, and capers, finished with the masa-thickened k'ool that gives this stew its name.
Chef Lupita
Campeche's chunky seafood chowder from the Gulf coast, built on toasted shrimp shells, charred tomato, recado rojo, and epazote, served family-style from a clay cazuela with lima agria and warm tortillas.
Chef Lupita
Valladolid's pride from the eastern highlands of Yucatán: diced pork loin slow-simmered in charred tomato, garlic, and naranja agria, finished with a heavy scatter of chopped hard-boiled egg the way the cocineras of the mercado have served it for generations.
Chef Lupita
Yucatán's signature soup: turkey broth scented with charred onion, allspice, and chile xkatik, finished with the juice of lima agria and topped with crisp fried tortilla strips.
Chef Lupita
Yucatán's elegant white-tablecloth soup, boiled chaya leaves blended with sweated onion, butter, and evaporated milk, finished with buttered croutons. The soup that opens weddings and feast days in Mérida.
Chef Lupita
Yucatán's black turkey stew built on chiles burned to charcoal, finished with a pork-and-egg but wrapped in banana leaf. The dish that owns weddings, funerals, and the most serious tables in Mérida.
Chef Lupita
Yucatan's mandatory Monday dish. Black beans and pork shoulder slow-simmered with epazote and a whole habanero, served over white rice with chiltomate, salpicon of radish and cilantro, naranja agria, and avocado.
Chef Lupita
Yucatán's Sunday beef stew, built on toasted pimienta gorda, charred tomatoes, naranja agria, and a slow-simmered pot of beef chuck and shank. The kind of olla that perfumes a Mérida courtyard all morning.
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