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.
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.
590 recipes
Culinary Explorer
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Recipes
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.
Chef Lupita
Ensalada de Nochebuena
Central Mexico's Christmas Eve centerpiece, layered not tossed. Beet, jicama, orange, apple, tejocote, and Spanish peanuts over romaine, crowned with pomegranate arils and a whisper of canela.
Chef Lupita
Ensalada de Nopales
The highland salad of the central plateau, nopales asados on a comal with tomato, white onion, cilantro, and serrano, dressed in lime and crowned with queso panela. The salad Mexico eats when the rest of the world eats lettuce.
Chef Lupita
Ensalada de Papa de Fonda
The cold potato salad that sits in a glass bowl on every fonda counter in central Mexico, dressed in crema, mayonnaise, and the brine from a can of pickled jalapeños. The plate next to the milanesa.
Chef Lupita
Ensalada de Papa Jalisciense
Jalisco's cold fiesta potato salad, folded with crema, mayonnaise, peas, carrot, and chile jalapeno en escabeche, the bowl that sits beside barbacoa and disappears before the tortillas run out.
Chef Lupita
Ensalada de Papas Menonita
Cuauhtemoc, Chihuahua's Mennonite potato salad: cold-folded with sweet pickles, mustard, mayo, and crema. The German-heritage sweet-tang you will not find anywhere else in Mexico.
Chef Lupita
Ensalada de Pollo
The chilango chicken salad of every fonda lunch counter in Ciudad de México: shredded poached chicken, potato, carrot, and peas bound in crema and mayonnaise, sharpened with the brine from a can of pickled jalapeños.
Chef Lupita
Ensalada de Pollo Yucateca
Yucatán's birthday-table chicken salad: poached pollo with papa, zanahoria, chícharo, manzana, pasitas, and nuez de Castilla, bound in mayonesa brightened with naranja agria and mustaza. Served cold from the courtyard table.
Chef Lupita
Ensalada de Remolacha Yucateca
Yucatán's cantina beet salad, cubed betabel folded with cebolla morada macerated in naranja agria, fresh habanero, cilantro, and oregano yucateco. The pink dish that arrives with the cold beer.
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