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.
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
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.
Chef Juliana
Picanha no Sal Grosso
Everyone wants the picanha and nobody trusts themselves with it. Fat cap up, coarse salt, hot coals, and the discipline to leave space on the fire.
Chef Graziella
Pici
The thick, hand-rolled pasta of Siena, made from nothing but flour and water. Each strand pulled and rolled between the palms until it reaches the thickness of a pencil. Peasant genius in every rope.
Chef Graziella
Pici all'Aglione
Hand-rolled ropes of Tuscan eggless pasta with a sauce built on slowly cooked giant garlic, sweet and mild, married to tomatoes in the tradition of Siena and the Val di Chiana.
Chef Graziella
Pici Cacio e Pepe
Hand-rolled Tuscan pasta ropes, thick as a pencil and irregular as the hills around Siena, dressed in nothing but sheep's milk cheese and black pepper. Two ingredients. No margin for error.
Chef Lupita
Pierna Mechada Yucateca
Yucatán's Christmas pork leg, slit and stuffed with picadillo of pork, beef, olives, raisins, and almonds, then braised slowly in sour orange and recado until the bone slides free.
Chef Lupita
Piguas al Mojo de Ajo Tabasqueño
Tabasco's river piguas from the Grijalva lowlands, cooked whole in butter, olive oil, chile amashito, and garlic toasted slowly until the shells turn red and the sweet meat tastes like the river.
Chef Joost
Pik-in-het-Potje
The name means peck in the little pot: a Zeeland winter supper of potatoes, stored vegetables, and one egg per person, proving poverty fare can still set a table.
Chef Dean
Pineapple-Glazed Ham Steak
A thick slab of smoky ham lacquered in brown sugar and mustard glaze, crowned with caramelized pineapple rings and bright maraschino cherries. This is mid-century American cooking at its unapologetic best.
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