Chef Lupita
Pepita con Tasajo de Chiapa de Corzo
Chiapa de Corzo's ceremonial Fiesta Grande beef, salt-cured tasajo folded into a thick pepita sauce with toasted rice, achiote, and lard, built for January tables and served from clay.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Ally
Perfect Roast Chicken with Pan Gravy
A well-raised chicken, simply seasoned with salt and good butter, roasted until the skin shatters and the meat stays impossibly juicy, with a pan gravy made from what the bird leaves behind.
Chef Juliana
Pernil Assado de Natal
You don't need courage for pernil. You need salt, garlic, time, and the discipline to let the oven work while you solve the rice, beans, and couve.
Chef Juliana
Perohê de Batata e Queijo
You can make dumplings. Flour, water, potato, cheese, and the patience to seal one pocket at a time. Boil until they float, finish in butter and onion, and dinner is solved.
Chef Juliana
Peru de Natal Assado
You think the Christmas turkey is isso não é pra mim. It isn't. Salt water, soften butter, keep the oven calm, and the bird stays juicy enough for a Brazilian Christmas table.
Chef Lupita
Pescado a la Talla Afromestizo
Guerrero and Oaxaca's Costa Chica opens a whole snapper like a book, paints it with an adobo of chile costeño, guajillo, and achiote, and grills it over coconut wood. The Afromestizo beach fire's centerpiece.
Chef Lupita
Pescado a la Talla de Barra Vieja
Guerrero's whole grilled fish from Barra Vieja, butterflied open, painted with chile guajillo and ancho adobo, and cooked over coals until the skin crisps and the flesh stays juicy.
Chef Lupita
Pescado a la Talla de la Costa Oaxaqueña
Oaxaca's Pacific coast signature: a whole snapper butterflied open, slathered in a smoky guajillo and costeño adobo, and grilled over wood until the chile paste blackens into a crust and the flesh pulls clean off the bone.
Chef Lupita
Pescado al Horno con Mayonesa Sinaloense
Sinaloa's coastal home bake, a whole snapper smothered in a salsa of mayonnaise, mustard, garlic, and lime, baked in a clay cazuela until the top is golden and the flesh pulls clean from the bone.
Chef Lupita
Pescado Blanco al Carbón de Pátzcuaro
Michoacán's Lake Pátzcuaro fish, butterflied and salted with limón, epazote, and sal de grano, then grilled over hardwood carbón until the skin crisps and the flesh stays pearly.
Chef Lupita
Pescado Blanco al Mojo de Ajo de Pátzcuaro
Lake Pátzcuaro's whitefish, thin garlic, and manteca de cerdo cooked fast in a black-clay cazuela, the kind of kurucha plate a Janitzio cook serves before the tortillas cool.
Chef Lupita
Pescado Embarazado Sudcaliforniano
Baja California Sur's whole huachinango stuffed with shrimp, octopus, olives, and capers, sealed in foil and grilled slowly over mesquite coals until the relleno perfumes the flesh from the inside out.
Chef Lupita
Pescado en Almendrado Conventual
Puebla's Holy Week fish, held in a smooth almond sauce of chile ancho, sesame, cumin, cinnamon, olives, and capers, the sober luxury of the convent kitchen when meat left the table.
Chef Lupita
Pescado en Salsa de Chiltepin Comca'ac
Sonora's Comca'ac coastal main: fresh snapper poached in a salsa of tomato, garlic, and wild-harvested chiltepin from the brush along the Gulf of California. Indigenous cooking from the edge of the desert.
Chef Lupita
Nayarit Whole Grilled Fish (Pescado Zarandeado Entero)
Nayarit's coastal whole fish, opened flat, painted with guajillo and ancho adobo, clamped in a zaranda, and grilled until the skin chars and the flesh stays juicy.
Chef Lupita
Pescado Zarandeado Sinaloense
Sinaloa's signature whole snapper, butterflied and grilled over mangrove wood with a chile-citrus-mayo marinade. The original Pacific beach cookout, eaten with tortillas, lime, and salsa at the table.
Chef Graziella
Pesce Spada alla Ghiotta
Swordfish braised in the robust sauce of Messina, where tomatoes, capers, olives, and celery create the unmistakable flavor of Sicilian coastal cooking. The Strait of Messina on your plate.
Chef Klaus
Pfälzer Leberknödel
The Palatinate liver dumpling is cheap pork, stale bread, onion, and marjoram made respectable by texture: poached gently, never boiled hard, then set on kraut and mash.
Chef Klaus
Pfälzer Saumagen
The Pfalz shows its thrift in one casing: pork shoulder, fresh bratwurst meat, and firm potato packed loose in a clean stomach, gently poached, then sliced and crisped in the pan.
Chef Klaus
Pfälzer Spießbraten
Pork neck, raw onion, and a patient fire: the Rhineland-Palatinate roast that sits between the Hunsrück spit and the Saarland Schwenker, sliced thick with its own onions.
Chef Klaus
Pfefferpotthast
Westphalia's pepper pot lives on onions, patient beef, and dark rye crumbs, not jarred sauce. The pepper is real, the simmer is low, and the spoon should stand in it.
Chef Fai
Dry Curry with Long Beans (Phat Prik Khing)
Strip away the coconut milk. Strip away the broth. What's left is the kreung tam, naked and exposed. This is the driest curry in the Thai system, and your paste has nowhere to hide.
Chef Fai
Stink Bean Shrimp Curry (Phat Sato Goong)
Southern Thailand's kreung tam is turmeric-gold and loaded with dried chili, pounded hard and stir-fried with sataw beans so pungent they announce themselves from across the market. This is the ingredient that separates the south from everywhere else.
Chef Juliana
Picadinho à Brasileira
You don't need a tender cut. You need small dice, a hot pan, and the patience to let the molho do its quiet work.
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