Chef Isabel
Ensalada Campera Andaluza
Ensalada campera is Andalucía's summer potato salad, loose and bright with tomato, pepper, onion, egg, tuna, olive oil, and vinegar. It is not bound in mayonnaise, and that matters.
Recipe Archive
Salads
Salads here are treated as complete dishes, from bright greens and grain bowls to composed plates where dressing, texture, and balance carry the recipe.
502 recipes
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Recipes
Chef Isabel
Ensalada Catalana con Embutits
Ensalada Catalana is Catalonia's green salad made a meal: crisp lettuce, ripe tomato, onion, olives, and sliced embutits, dressed plainly with olive oil, vinegar, and salt.
Chef Lupita
Ensalada Cesar Original de Tijuana
Tijuana's 1924 original from Caesar Cardini, whole romaine hearts dressed tableside with coddled egg, Mexican lime, Worcestershire, garlic, and Parmigiano. No anchovies. Eaten with the hands, leaf by leaf.
Chef Lupita
Ensalada César Yucateca
Mérida's regional Caesar, dressed with naranja agria where the lemon would go, queso de bola where the parmesan would go, and codzitos fried in lard where the croutons would go.
Chef Lupita
Ensalada China Mexicalense
Mexicali's Chinese-Mexican slaw from a century of border kitchens. Crisp shredded cabbage and carrot in a sweet-sour rice vinegar and soy dressing, served cold with blistered chiles toreados.
Chef Lupita
Ensalada de Aguacate con Cotija
Michoacán's avocado country meets Cotija's sharp mountain cheese in a fast table salad dressed with lime, white onion, serrano, and Mexican oregano.
Chef Lupita
Ensalada de Atún a la Mexicana
The weeknight and Lenten ensalada de central Mexican kitchens, flaked tuna folded with corn, carrot, peas, pickled jalapeño, and just enough mayonnaise to bind. Cold, bright, and ready in half an hour.
Chef Lupita
Ensalada de Atún Sinaloense
Sinaloa's pantry salad of canned tuna, peas, white onion, and tomato bound with mayonnaise and the brine from a jar of pickled jalapeños. Eaten on saltines or stuffed into a bolillo, the way the coast has done it for generations.
Chef Lupita
Ensalada de Atún Yucateca
Yucatán's cantina tuna salad, built on naranja agria, minced habanero, celery, and hierbabuena. Eaten cold on saltines with a slice of habanero on top and a Montejo beer in the other hand.
Chef Lupita
Ensalada de Betabel, Jicama y Naranja
The everyday composed plate of the central highlands: cooked beet, crisp jicama, and orange segments with grated carrot, dressed only in lime, salt, and chile piquin. Recetas probadas y garantizadas, and the kind of plate that puts color on a weeknight table without asking for much.
Chef Lupita
Ensalada de Bodas Sonorense
Sonora's wedding-table slaw of cabbage soaked translucent, radish, serrano, and a rice-vinegar vinaigrette that traces the Chinese fingerprint on Noroeste cooking. Cold, sharp, family-style.
Chef Lupita
Ensalada de Chaya con Pepita
Yucatán's milpa salad of blanched chaya, toasted pepita, naranja agria, and habanero, finished with shaved queso de bola and pickled red onion. The green of the gods, treated with the respect it demands.
Chef Lupita
Jalisco Macaroni Salad (Ensalada de Coditos)
Guadalajara's party-table coditos, cold elbow macaroni bound with crema and mayonnaise, folded with ham, carrot, corn, and sharpened by chile jalapeño en escabeche.
Chef Lupita
Ensalada de Coditos
The cold, creamy elbow pasta salad that sits on every central Mexican Christmas table, bound in crema and mayonesa, sharpened with pickled jalapeño brine, and built to feed a crowd from December 24th to January 6th.
Chef Lupita
Ensalada de Coditos Sonorense
Sonora's mandatory carne asada side: elbow macaroni folded into a smoky orange dressing of chipotle, mayonnaise, and crema, studded with ham, corn, and celery, and chilled until the flavors marry.
Chef Lupita
Ensalada de Col Cremosa Nayarita
Nayarit's cabbage slaw is the cold, creamy side that belongs beside fried Pacific fish, birria, and tostadas, with carrot, pineapple, lime, and crema doing quiet work.
Chef Lupita
Ensalada de Frijol Negro con Pepita
Yucatán's cool cantina botana of black beans, sliced rabanito, cebolla morada softened in naranja agria, fresh cilantro, and a fistful of toasted pepita scattered across the top.
Chef Lupita
Ensalada de Garbanzo con Nopalitos Norteña
Coahuila and Chihuahua's Lenten plate of garbanzo Norteño chickpeas, fresh nopalitos, apple cider vinegar, and crumbled queso Chihuahua. The cold dish that anchors a Friday in Cuaresma across the North.
Chef Lupita
Ensalada de Garbanzos con Cueritos
Guadalajara's market botana of tender garbanzos, vinegar-cured cueritos, cucumber, white onion, oregano, lime, and chile de arbol piled high on a crisp corn tostada.
Chef Lupita
Ensalada de Ibes Yucateca
Yucatan's Maya milpa salad: tender ibes cured with naranja agria and pink onion, sharpened by habanero and radish, the way a senora in Merida or Tizimin would put it on the courtyard table.
Chef Lupita
Ensalada de Jaiba a la Vinagreta Mazatleca
Mazatlan's Pacific crab salad in the lighter vinagreta style, shredded jaiba dressed in lime, olive oil, cilantro, cucumber and red onion. Cold, bracing, and built for a hot afternoon by the sea.
Chef Lupita
Ensalada de Lentejas Chilanga
A cold lentil salad from the comida corrida kitchens of Ciudad de Mexico, sharpened with white vinegar and lime, dressed in chile serrano, raw onion, tomato, and cilantro. Honest weekday food.
Chef Lupita
Ensalada de Manzana Navideña
The cold Christmas salad of central Mexican tables, diced apple and plumped raisins folded into crema and condensed milk with pineapple and nuez de Castilla, finished with pomegranate seeds for the colors of the season.
Chef Lupita
Ensalada de Mariscos Sinaloense
Sinaloa's marisqueria mixed seafood salad. Shrimp, octopus, and scallops cured in Mexican lime and dressed in Salsa Negra of soy, Worcestershire, and chiltepín. Served on tostadas with cold Pacifico.
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