Chef Lupita
Carnitas estilo CDMX
Mexico City taqueria-style carnitas, pork shoulder and belly confited slow in their own lard with orange, milk, and a splash of Mexican cola, then chopped to order on a wooden board for the tacos.
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.
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Culinary Explorer
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Recipes
Chef Lupita
Carnitas Estilo Quiroga
Quiroga's carnitas are Michoacán pork cooked in manteca de cerdo inside a copper cazo, worked patiently until the skin crackles, the edges darken, and the taco needs nothing but onion, cilantro, salsa, and lime.
Chef Dean
Carolina Mustard-Glazed Pulled Pork Sandwiches
Tender, smoke-kissed pork shoulder pulled into rough shreds and dressed in South Carolina's signature mustard sauce—tangy, sweet, with a vinegar bite that cuts through the richness. Piled onto soft buns with cool, creamy slaw.
Chef Makoa
Carpaccio de Atún Kahi (Rapa Nui Tuna Carpaccio)
Rapa Nui's kahi, tuna from the far eastern corner of the Triangle, sliced thin and dressed with lemon, olive oil, and capers. Same ocean fish, this island's modern bowl.
Chef Juliana
Carreteiro Vegetariano com Abóbora
You don't need charque to resolver o jantar. Brown the pumpkin, build a smoky refogado, leave the rice alone, and this one pot gives you a Brazilian table without fuss.
Chef Isabel
Carrilleras al Vino Tinto Castellanas
Carrilleras al vino tinto are Castilla y Leon's kind of patience: beef cheeks, red wine, and a slow sofrito cooked down until the sauce turns glossy and the meat gives to a spoon.
Chef Graziella
Casoncelli alla Bergamasca
The stuffed pasta of Bergamo's valleys, where crushed amaretti in the meat filling creates a sweet-savory balance that exists nowhere else in Italy. Dressed simply in browned butter and sage.
Chef Margarida
Cataplana de Marisco
The copper pot that holds the soul of the Algarve, where shellfish, fish, and chouriço steam together in a tradition the Moors left behind and Portuguese grandmothers perfected.
Chef Remy
Catfish Court-Bouillon
Tender catfish fillets swimming in a brick-red tomato gravy built on a dark roux and the holy trinity, spooned generously over steaming white rice, the kind of soul-warming bowl that proves simple ingredients cooked right can move mountains.
Chef Thomas
Cauliflower Cheese
A whole cauliflower blanketed in strong, mustardy cheese sauce, baked until the top blisters gold and the kitchen smells like the kind of evening where nothing else needs doing.
Chef Ally
Cauliflower Steaks with Chimichurri
Thick slabs of cauliflower roasted until golden and caramelized at the edges, dressed with a verdant, garlicky chimichurri that sings of parsley and oregano. A vegetable that refuses to be a side dish.
Chef Graziella
Cavatelli
The little hollowed shells of Puglia and Molise, shaped with nothing more than two fingers and a wooden board. The motion takes practice. The result catches sauce like nothing else.
Chef Graziella
Cavatelli con Cozze e Fagioli
Where the Adriatic meets the wheat fields of Puglia: briny mussels, creamy cannellini, and chewy cavatelli dressed in nothing but good olive oil and the juice the shellfish surrender.
Chef Lupita
Cazuela de Machaca con Chile Verde Sonorense
Sonora's ranchero cazuela of pounded dried beef simmered with roasted Anaheim chile, potatoes, tomato, and onion. Drought-era ingenuity, now the everyday plate of the north.
Chef Lupita
Cecina Enchilada con Frijoles y Plátano Macho
Oaxaca's adobo-rubbed thin pork seared hot and quick on the comal, served the way the Valles Centrales serves it: with black beans from the olla, fried plátano macho, avocado, queso fresco, and warm tortillas on the side.
Chef Lupita
Guerrero Grilled Cecina (Cecina Guerrerense)
Guerrero's Tierra Caliente cecina is thin beef salted, dried until the surface tightens, then grilled over coals and served the way the region knows it: with crema, enchiladas, avocado, and rice.
Chef Ally
Cedar Plank Salmon
Wild salmon kissed with cedar smoke, cooked gently on a charred plank until the flesh turns silky and flakes at the touch of a fork. Simple seasoning, perfect fish, the kind of meal that makes a backyard feel like the Pacific Northwest.
Chef Dean
Cedar-Planked Wild Salmon
Wild Pacific salmon roasted on fragrant cedar, honoring the Coast Salish traditions that shaped this region's cooking for thousands of years. The wood smolders, the fish turns silky, and your backyard becomes sacred ground.
Chef Makoa
Ceviche de Atún Rapa Nui (Rapa Nui Tuna Ceviche with Kumara)
Fresh kahi from Rapa Nui, turned bright in lemon with onion, chili, and cilantro, then served with sweet kumara. A Chilean overlay, yes, but eaten in the island's own hand.
Chef Jeong-sun
Chadolbagi-gui (Grilled Thin-Sliced Brisket)
Brisket point shaved paper-thin, grilled bare until the fat curls and turns nutty, then eaten immediately with sesame-salt, scallion salad, lettuce, and rice.
Chef Lupita
Chanfaina Conventual Poblana
Puebla's convent chanfaina, built from lamb heart, liver, and kidney in a chile ancho broth with almonds, raisins, olives, capers, and the discipline of the cloister kitchen.
Chef Margarida
Chanfana
The mountain braise of Beira, where old goats meet robust wine and black clay pots, cooked for hours until the meat surrenders. Convent cooking, peasant wisdom, patience rewarded.
Chef Makoa
Chao Men (Tahitian Chow Mein)
Tahiti's chao men is Hakka chow mein made fully local: glossy egg noodles, pork, cabbage, carrot, and green onion, fast from the wok and generous enough for the table.
Chef Lupita
Charales del Lerma Fritos
Guanajuato's Lerma basin fish plate: tiny charales dried well, dusted with nixtamalized corn, fried until crisp, and eaten with limon, chile piquin, salsa verde, and hot tortillas.
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