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.
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 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 Isabel
Chuletillas al Sarmiento
La Rioja's little lamb chops are grilled over burning vine cuttings, sarmientos, where the quick fierce fire and clean smoke do the seasoning before salt finishes the job.
Chef Isabel
Chuletón de Vaca Vieja
Chuletón de vaca vieja is Basque asador cooking at its plainest: an old-cow rib chop, hard-seared over coals, carved from the bone, and served rare with coarse salt.
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 Isabel
Cochifrito Navarro
Cochifrito Navarro is lamb cut small, cooked through, then fried crisp-edged in lard with garlic, pimentón, and lemon. The lemon is not decoration; it keeps the richness honest.
Chef Isabel
Cochinillo Asado de Segovia
Cochinillo Asado de Segovia is Castilian celebration food: a milk-fed piglet, salt, lard, water, and patient roasting until the skin is crisp enough to cut with a plate.
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.
Chef Lupita
Cochito Horneado de Chiapa de Corzo
Chiapas' celebration pork from Chiapa de Corzo, a suckling pig stained with chile ancho, achiote, vinegar, and warm spices, roasted slowly until the skin turns mahogany and the adobo clings to every cut.
Chef Remy
Cochon de Lait
A whole suckling pig rubbed with Cajun spices and slow-roasted over hours until the meat surrenders to the slightest touch and the skin shatters like glass, the kind of feast that turns any backyard into a Louisiana celebration.
Chef Thomas
Cod in Parsley Sauce with Boiled Potatoes
Poached cod in a sauce thick with parsley, made from the milk the fish cooked in, served with plain boiled potatoes. The kind of meal that asks for nothing except a cold evening and someone to feed.
Chef Graziella
Coda di Rospo in Umido
The ugly fish that cooks like veal, braised in tomatoes until the firm white flesh absorbs the briny sweetness of olives and capers. Fishermen's wives along the Adriatic knew its worth before restaurants discovered it.
Chef Lupita
Colachi Sonorense
Sonora's calabacitas, a weeknight pot of diced Mexican squash, fresh corn, tomato, and fire-roasted chile Anaheim, finished with whole milk and crumbled queso fresco. The vegetable dish that anchors a northern table.
Chef Lupita
Colima Pork and Rice Stew (Chilayo)
Colima's chilayo is pork backbone and ribs simmered in guajillo broth, sharpened with cumin and vinegar, then thickened with ground rice and served over white morisqueta.
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