Chef Lupita
Tacos de Lechón Tostado
Campeche's tacos of slow-roasted suckling pig crisped on the comal, piled into warm corn tortillas with white onion, radish-cilantro salpicón, and a hard squeeze of naranja agria.
Recipe Archive
Sandwiches & Wraps
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
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Tacos de Longaniza de Valladolid
Yucatán's smoked achiote-vinegar pork sausage from the colonial town of Valladolid, crisped on the comal and rolled into warm corn tortillas with charred chiltomate and pickled red onion.
Chef Lupita
Tacos de Longaniza
Central Mexico's longaniza taco: spiced pork sausage crisped on the comal in its own red fat, doubled up on hand-pressed tortillas with raw onion, cilantro, salsa roja, and lime.
Chef Lupita
Tacos de Machaca Sonorense
Sonora's pounded dried beef, sauteed with onion, tomato, and chile colorado, folded into paper-thin flour tortillas. The portable desert lunch the vaqueros carried in their saddlebags long before anyone called it a taco.
Chef Lupita
Tacos de Marlin Ahumado
La Paz's smoked marlin taco, the fish shredded by hand and sauteed with onion, tomato, chile guero, olives, and capers, served warm in thin sudcaliforniana flour tortillas.
Chef Lupita
Alvarado Day-After Fish Tacos (Tacos de Minilla)
Tacos de minilla from the port of Alvarado: yesterday's fish hashed with tomato, green olive, caper, and pickled jalapeño, then rolled into warm corn tortillas. The Spanish hand on Gulf seafood, and proof nothing on this coast is wasted.
Chef Lupita
Tacos de Mole Verde con Pollo
Oaxaca's green mole built on toasted pepitas, hoja santa, and tomatillos, thickened with fresh masa and ladled over slow-poached shredded chicken on warm corn tortillas with radish for crunch.
Chef Lupita
Tacos de Pejelagarto Asado Tabasqueño
Tabasco's river fish, roasted whole over charcoal the Chontal way, pulled from its armored skin, and tucked into hand-pressed corn tortillas with chile amashito and lima.
Chef Lupita
Tacos de Pescado a la Talla de la Costa Oaxaqueña
Whole snapper butterflied and rubbed with a paste of toasted guajillo, ancho, pasilla oaxaqueño, and achiote, charcoal-grilled on the Oaxacan coast, pulled into warm corn tortillas with lime-dressed cabbage and pickled red onion.
Chef Lupita
Tacos de Pescado Estilo Ensenada
Baja California's Ensenada fish taco: Pacific cod fried in a cold-beer batter, piled with shredded cabbage, crema-mayo, and lime on a warm corn tortilla. The taco that built a port city's reputation.
Chef Lupita
Tacos de Poc Chuc
Yucatán's quick-grilled pork taco: thin pork steaks marinated in naranja agria, charred over wood until the edges curl, then folded into warm corn tortillas with chiltomate and bright magenta pickled onion.
Chef Lupita
Tacos de Queso de Bola de Ocosingo
From Chiapas, the Ocosingo taco is hand-pressed corn, a slab of double-cream cheese softened on the comal, and chile simojovel salsa that cuts the richness cleanly.
Chef Lupita
Tacos de Relleno Negro
Yucatán's tacos of shredded turkey braised in recado negro, the charred-chile black sauce, finished with a slice of but, the egg-stuffed meatball, and a heap of pickled red onion.
Chef Lupita
Tacos de Suadero
Mexico City's late-night taco, thin beef confited in its own fat on the concave comal, chopped fine, crisped to order, served on two tortillas with raw onion, cilantro, lime, and salsa. Con todo.
Chef Lupita
Tacos de Tasajo del Pasillo de Humo
Oaxaca's Pasillo de Humo brought home: thin-cut salted beef grilled fast over charcoal, tucked into hand-pressed corn tortillas with a molcajete salsa of smoked chile pasilla oaxaqueño, charred spring onions, and lime.
Chef Lupita
Tacos de Tichinda de la Costa Chica
Mangrove-root mussels from the lagoons of Oaxaca's Costa Chica, opened over heat, sautéed al ajillo with whole garlic and fresh epazote, spooned onto corn tortillas with a roasted chile costeño salsa that carries the heat of the Pacific coast.
Chef Lupita
Tacos de Tikinxic
Quintana Roo's coastal tacos. Whole fish rubbed in recado rojo and naranja agria, wrapped in banana leaf, grilled over charcoal until the leaf chars black, then flaked into warm tortillas with pickled red onion and habanero.
Chef Lupita
Tacos Dorados de Atún Veracruzanos
From the port of Veracruz, a Lent and Carnaval staple: fresh tuna simmered with jitomate, green olive, and caper in the a la veracruzana style, rolled into corn tortillas and fried until they crackle gold.
Chef Lupita
Tacos Dorados de Papa Jarochos
Veracruz's tacos dorados de papa: seasoned mashed potato rolled into corn tortillas and fried in lard until the shells go hard and golden, then buried under cabbage, crema, crumbled queso fresco, and a green salsa sharp with chiltepín.
Chef Lupita
Tacos Gobernador Sinaloenses
Sinaloa's signature taco from Mazatlan: garlic shrimp and charred poblano folded into a flour tortilla with melting queso Chihuahua, toasted golden on the comal and eaten the moment it leaves the heat.
Chef Lupita
Tacos Placeros de Toluca
Toluca's market taco from the State of Mexico, built on a big hand-pressed tortilla layered with cecina enchilada, chicharron, queso Oaxaca, avocado, and nopales. The plaza taco you finish at the table.
Chef Lupita
Tacos Sudados de Canasta (Surtidos)
Mexico City's bicycle-borne basket tacos, pre-filled with papa, frijol, and chicharron prensado, bathed in hot chile oil and sweated soft inside a woven canasta. Sold by nine in the morning, gone by noon.
Chef Takumi
Tamago Sando (たまごサンド, Japanese egg sandwich)
A tamago sando asks for no cleverness: eggs cooked just enough to stay moist, Japanese mayo used with restraint, soft shokupan, and one clean cut that leaves the filling proud.
Chef Remy
Tasso Ham and Pimento Cheese Sandwich
Spicy Cajun tasso ham layered with homemade pimento cheese, griddled until the bread turns golden and the cheese goes molten, a marriage of Louisiana smoke and Southern comfort between two slices of heaven.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer