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
The market vegetariana from Oaxaca's Valles Centrales: a giant leathery tortilla spread with asiento and frijol negro cooked with hoja de aguacate, draped with quesillo, and piled with sautéed wild mushrooms and squash blossoms in epazote.
Chef Thomas
A toasted cheese sandwich, made properly in a hot pan with good cheddar and real butter, the kind of meal that asks almost nothing of you and gives back more than it should.
Chef Thomas
Ripe tomatoes cooked in butter until they go sweet and jammy and collapse onto thick toast, the kind of meal that only makes sense in late summer when tomatoes actually taste of something.
Chef Takumi
A tonkatsu sando is not a clever sandwich. It is one clean pork cutlet, soft shokupan, fine cabbage, and sauce used with restraint, cut small enough to eat without fuss.
Chef Freja
Thick slices of cold fried cod roe on dark rugbrod with Danish remoulade and chives. An old Copenhagen lunch counter classic from the deepest weeks of winter, when the fishing boats came in with roe sacks heavy as a fist.
Chef Lupita
Guadalajara's proud drowned torta, carnitas packed into birote salado, bathed in tomato sauce, then punished properly with chile de arbol salsa and lime-cured onion.
Chef Lupita
The composed torta from Juchitán's markets, layered with vinegar-pickled curtido, slow-simmered shredded beef, quesillo, and a chile pasilla oaxaqueño salsa that carries the acid and heat of the Isthmus in every bite.
Chef Lupita
Ciudad de Mexico's maximalist torta, built on a telera and stacked with milanesa, pierna, ham, salchicha, queso, fried egg, and avocado. Nothing Cuban about it. All chilango excess and proud of it.
Chef Lupita
Guanajuato's Bajio torta from Apaseo el Grande, built on a crusty bolillo, carnitas in manteca, cuerito, buche, raw onion, cilantro, and salsa de chile de arbol.
Chef Lupita
Guanajuato's Silao torta: bolillo pressed hard on the plancha, carnitas doradas tucked under queso ranchero fundido, with escabeche on the side like the Bajio intended.
Chef Lupita
Mérida's torta of slow-cooked pork belly fried into castacán, layered with melted queso de bola on pan francés, dressed with pink pickled onions and salsa xnipec that lights the tongue.
Chef Lupita
Oaxaca's chile-rubbed pork torta from the Valles Centrales, layered on bolillo spread with asiento, refried black beans, quesillo pulled into strings, and chicharrón crumbled by hand over the top. The market torta, built at home.
Chef Lupita
Ciudad de Mexico's stacked morning torta: a crusty telera packed with charred salsa verde chilaquiles, Mexican crema, queso fresco, and raw onion. The breakfast Condesa runs on.
Chef Lupita
Ocotlán's Friday market torta, pork shoulder braised in a thick guajillo and garlic chileajo paste, piled onto a toasted media torta spread with black bean paste. A Posadas tradition from the Valles Centrales of Oaxaca.
Chef Lupita
Yucatán's Sunday torta of achiote-marinated pork wrapped in banana leaf and slow-cooked until it falls apart, piled on a lard-toasted pan francés with pickled red onion and x'nipek salsa.
Chef Lupita
Tuxtla's torta de cochito is wood-oven pork in chile ancho and guajillo adobo, tucked into a small pan frances bolillo with cebolla curtida and salsa de árbol.
Chef Lupita
The Yucatecan Monday torta, built from the frijol con puerco pot that every Peninsula household cooks at the start of the week, mashed into pan frances and crowned with chiltomate, radish, and red onion.
Chef Lupita
Yucatán's roasted suckling pig piled into pan francés, the cuerito chopped in for crackle, cebolla morada and chile habanero cutting through the achiote-stained pork fat.
Chef Lupita
Ciudad de México's everyday torta: a hollowed telera toasted in manteca, packed with crisp breaded milanesa, refried black beans, avocado, crema, and pickled jalapeños. The lunch of office workers, students, taxistas, and anyone with twenty pesos and twenty minutes.
Chef Lupita
Oaxaca's tortería architecture: pork leg slow-braised in a three-chile adobo until it shreds under two forks, layered on a bolillo spread with asiento and black beans, draped with quesillo pulled into strings, and crowned with ripe avocado.
Chef Lupita
Sinaloa's torta de pierna, slow-roasted pork leg pulled into shreds and tucked into a toasted bolillo with avocado, crema, pickled chiles, and refried beans. The lunch counter classic of Culiacan.
Chef Lupita
Yucatán's dark torta of turkey shredded in charred-chile recado negro, a slice of egg-stuffed but, and a length of pan francés soaked deep in the black sauce.
Chef Lupita
Ejutla de Crespo's century-old smoked beef sausage, split and griddled until the crust darkens, built into a torta with Oaxacan quesillo, frijoles negros refritos with avocado leaf, and tangy chiles en escabeche on a toasted telera.
Chef Lupita
Oaxaca's market torta built on asiento-smeared bolillo, black bean paste, thin-cut tasajo grilled until the salt blooms, and hand-pulled quesillo that softens over the hot meat. Esto no es comida de un solo Mexico.
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