Chef Lupita
Chiles Capones Michoacanos
Queréndaro's chile poblano capones, roasted, peeled, and cleared of seeds and venas, filled with requesón, onion, and orégano de monte, then settled into a fried jitomate salsa.
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.
1844 recipes
Culinary Explorer
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Recipes
Chef Lupita
Chiles en Nogada
Puebla's late-summer dish: poblanos stuffed with a fruit-and-pork picadillo, drowned in cold walnut cream, scattered with pomegranate. Green, white, red. The flag on a plate, and only when the season allows it.
Chef Lupita
Chiles Rellenos de Atún de Vigilia
Puebla's Lenten chiles rellenos, poblanos filled with tuna picadillo of potato, carrot, olives, capers, raisins, and almonds, then capeados and settled into a tomato caldillo built for the convent Friday table.
Chef Lupita
Chiles Rellenos de Mariscos a la Veracruzana
Veracruz's Gulf-coast chiles rellenos bring poblano chiles, sweet crab, shrimp, white fish, and a tomato sauce sharpened with olives, capers, and chile guero.
Chef Lupita
Chiles Rellenos de Queso
Puebla's roasted poblanos peeled by hand, stuffed with panela or quesillo, cloaked in airy egg batter, and bathed in a clean tomato broth. The dish that holds a city's reputation in six green chiles.
Chef Lupita
Chiles Rellenos Norteños con Anaheim
The northern Mexican chile relleno, made with the long green Anaheim instead of the poblano, stuffed with queso Chihuahua, battered light, fried golden, and bathed in a thin tomato caldillo.
Chef Lupita
Chiles Rellenos de Picadillo Vegetariano de Vigilia
Puebla's Lenten chile poblano, filled with vegetable picadillo, almonds, raisins, olives, and capers, capeado in egg, and settled into tomato caldillo the way convent kitchens engineered abstinence into abundance.
Chef Lupita
Chilorio Sinaloense de Mocorito
Sinaloa's three-hundred-year-old preserved pork from the town of Mocorito, slow-simmered then refried in a guajillo and pasilla adobo cut with vinegar. The original road food of the north.
Chef Dean
Chinese-Style Steamed Whole Fish
A whole Pacific rockfish steamed to silken perfection, then shocked with smoking-hot oil that sends ginger and scallions into an aromatic frenzy. This is the dish that proves simplicity requires courage.
Chef Takumi
Chirashizushi (ちらし寿司, scattered sushi)
The most welcoming sushi is not rolled at all: vinegared rice, a little sweet-salty simmering, and beautiful things scattered on top with care.
Chef Lupita
Chirmole de Gallina Tabasqueño
Tabasco's Chontal Maya hen stew, built from burned tortilla, chile amashito, ancho, roasted pumpkin seeds, and a slow broth that turns an older bird into a dark, serious family pot.
Chef Lupita
Chivo Tapeado de Peñamiller
Querétaro Sierra Gorda goat sealed in a clay olla with guajillo adobo, hierbas de monte, xoconostle, and a masa-wrapped lid that keeps every bit of flavor inside.
Chef Lupita
Chochos en Tomachile de Los Tuxtlas
Veracruz's Los Tuxtlas palm flower stew, built from foraged chochos, roasted jitomate de bola, chile chipotle seco, chile ancho, and acuyo, the red pot you eat with black beans and hot corn tortillas.
Chef Lupita
Chochoyotes en Mole Amarillo
Oaxaca's masa dumplings, each one thumb-pressed for the ombligo, simmered in a brick-orange mole amarillo built on chilhuacle amarillo, chile guajillo, and hierba santa.
Chef Fai
Choo Chee Fish Curry (Choo Chee Pla)
The kreung tam fried in cracked coconut cream until the oil bleeds red. That's the technique. Concentrated, semi-dry, spooned thick over crispy fish. This is what happens when the four pillars meet restraint.
Chef Lupita
Chow Mein Mexicalense
Mexicali's Cantonese-Mexican chow mein, wheat noodles toasted hard on one side and piled with cabbage, finished at the table with chiles toreados and a hard squeeze of lime.
Chef Takumi
Chūkadon (中華丼, Chinese-style stir-fry over rice)
Chūkadon looks crowded, but its lesson is simple: cut everything first, cook it in order, then let a clear dashi sauce turn glossy around pork, seafood, and vegetables.
Chef Graziella
Cima alla Genovese
Genoa's great stuffed veal, sewn shut and poached until the filling sets into a mosaic of eggs, peas, and pine nuts. Served cold, sliced thin, it rewards every moment of effort.
Chef Dean
Classic Beef Wellington
A magnificent whole beef tenderloin swaddled in earthy mushroom duxelles, wrapped in buttery puff pastry that shatters at the knife's touch. This is the centerpiece that silences a holiday table.
Chef Ally
Classic Bolognese
A patient, deeply flavored meat sauce from Bologna, built on good meat and honest tomatoes, simmered until the whole house smells of Sunday dinner and the flavors have become one.
Chef Dean
Classic Glazed Meatloaf
A golden-crusted meatloaf with a glossy tangy-sweet glaze, impossibly moist inside thanks to the old-world panade technique that transforms humble ground beef into something worthy of seconds.
Chef Dean
Classic Herb-Roasted Turkey
A magnificent bird with golden, crackling skin and herb butter melting beneath the surface, releasing fragrant juices that make your kitchen smell like a reason for gratitude.
Chef Ally
Classic Lasagna
A Sunday supper worth the slow simmer: layers of tender pasta, rich meat sauce made with good tomatoes and honest wine, three kinds of cheese, all baked until the top blisters and the edges bubble.
Chef Lupita
Cochinita Pibil
Yucatán's slow-roasted achiote pork, marinated overnight in recado rojo and sour orange, wrapped in banana leaves, and pulled from the oven shredding under its own weight. Sunday food in Mérida, served with pickled red onions and a habanero salsa that does not apologize.
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