Recipe Archive
Sandwiches and wraps are practical food with plenty of room for craft: layered fillings, good bread, deliberate sauces, and formats that travel well.
543 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Lupita
Cuautla's market taco from Morelos, doubled corn tortillas armored with red rice and chicken tinga, crowned with crisp milanesa or a fried egg. A full meal that costs what a snack costs and feeds you like dinner.
Chef Lupita
Mexico City's signature taco: adobo-stained pork shaved off the spinning trompo, dressed with charred pineapple, raw white onion, and cilantro. The taquería at night, brought home to your kitchen.
Chef Lupita
Puebla's Lebanese-rooted taco: marinated pork shoulder seared dark, folded into thick pan árabe flatbread, dressed with smoky chipotle morita salsa. The grandfather of al pastor, and not a piece of pineapple in sight.
Chef Lupita
Mexico City's mixed taco off the comal: suadero confited in lard, longaniza crisped in its own fat, and chicharron prensado for the crunch. Doble tortilla, raw onion, cilantro, salsa. Order it con todo.
Chef Lupita
Hidalgo's weekend barbacoa: lamb wrapped in maguey leaves and slow-cooked until it falls apart, piled on tortillas with consome alongside and a fierce salsa borracha drunk on pulque.
Chef Lupita
Young goat from the Mixteca Oaxaqueña, rubbed in guajillo and ancho adobo, layered with avocado leaves and maguey pencas, and slow-cooked until the bone gives up the meat. The consomé underneath is half the reason you make it.
Chef Lupita
The everyday Mexico City taqueria taco: thin-sliced beef seared hard on the comal, chopped fine with a cleaver, doubled corn tortillas, raw onion, cilantro, salsa, lime. Con todo.
Chef Lupita
Mexico City's fritanga taco built on buche and nana simmered together, then crisped in lard until the edges turn amber. Two small tortillas, raw onion, cilantro, salsa de chile de arbol, lime.
Chef Lupita
Chiapas Highlands butifarra, browned on a comal until the edges glisten, tucked into hand-pressed corn tortillas with raw onion, cilantro, lime, and a sharp chile manzano salsa.
Chef Lupita
Mexico City's steamed cabeza tacos. Cachete, lengua, and maciza pulled from the vaporera onto doubled tortillas with charred salsa verde, raw onion, and cilantro. Ask for cachete.
Chef Lupita
Hermosillo's weekend taco. Beef cheek and tongue steamed for hours, chopped fine, and folded into paper-thin Sonoran flour tortillas with salsa verde, raw onion, cilantro, and lime.
Chef Lupita
Tijuana's breaded shrimp taco, the panko-crusted Pacific snack that runs the length of Avenida Revolucion. Chipotle crema, white cabbage, pickled red onion, and a warm corn tortilla. Beach food, eaten standing up.
Chef Lupita
Queretaro's Bajio basket tacos are corn tortillas filled with papa, adobo, or chicharron, brushed with chile-guajillo oil, packed tight, and left to sweat under cloth.
Chef Lupita
Sonora's gospel of grilled beef: diezmillo charred hard over mesquite, chopped fine on the board, eaten on small handmade flour tortillas with grilled cebollita, chile guero, salsa de chiltepin, and lime.
Chef Lupita
Mérida's tacos of slow-cooked then fried pork belly, chopped over warm corn tortillas and melted under salty queso de bola, dressed with pickled red onion and a habanero salsa cut with naranja agria.
Chef Lupita
From the Sotavento lowlands of southern Veracruz: dogfish shark poached and shredded, then stewed down with ripe jitomate, green olives, capers, and a fistful of epazote, and folded soft into hand-pressed corn tortillas.
Chef Lupita
Morelos's cecina from the town of Yecapixtla, beef salted and sun-dried into long mahogany sheets, seared hot on the comal and folded into corn tortillas with crema, queso fresco, and avocado.
Chef Lupita
Chiapa de Corzo's Fiesta Grande taco: pork liver, heart, and lung cooked slowly in chile pasilla, tomato, spices, and manteca, then spooned into warm corn tortillas.
Chef Lupita
The fonda guisado of central Mexico: real puffed chicharrón simmered tender in a charred tomatillo and serrano salsa verde, ladled from the cazuela onto warm corn tortillas with raw white onion and a squeeze of lime.
Chef Lupita
Oaxaca's darkest mole, the chichilo, built on charred tortillas and burned chile seeds, spooned over beef braised with hoja de aguacate and served in warm corn tortillas with ejotes cooked in the broth.
Chef Lupita
Pork braised in the Mixteca's thick chileajo paste of toasted guajillo, a fistful of garlic, cane vinegar, and oregano, pulled apart and piled onto hand-pressed tortillas the way they serve it in Huajuapan de Leon.
Chef Lupita
Sinaloa's chilorio, pork shoulder slow-simmered, shredded, and fried in lard with chile ancho and chile pasilla, folded into warm flour tortillas with raw white onion and a squeeze of lime.
Chef Lupita
Yucatán's Sunday-morning taco. Pork marinated in achiote and naranja agria, wrapped in banana leaf, slow-cooked until it falls apart, piled on a warm corn tortilla with cebolla morada and habanero.
Chef Lupita
Chiapas celebration tacos from Chiapa de Corzo, where pork shoulder roasts in a wood oven under chile ancho, guajillo, vinegar, and warm spices until the adobo turns glossy and the tortillas can barely hold it.
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