Recipe Archive
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
710 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Graziella
The woodsy, earthy sauce of Piedmont, where dried porcini surrender their concentrated essence to butter and cream. A foundation preparation that elevates fresh tagliatelle or soft polenta to something memorable.
Chef Lupita
Michoacán's Meseta P'urhépecha gives this atápakua its wild mushrooms, floral chile perón, and masa-thickened body, a rainy-season sauce for pescado, chayote, eggs, or warm tortillas.
Chef Lupita
Michoacán's Meseta P'urhépecha sauce of milpa quelites, roasted chile perón, tomatillo, and masa de maíz, ground in a molcajete and served over chicken, eggs, beans, or warm corundas.
Chef Lupita
Guerrero's Costa Chica salsa borracha, built from comal-charred serranos, garlic, lime, and mezcal de cupreata, crushed by hand so grilled meat tastes brighter, not buried.
Chef Lupita
Oaxaca's salsa borracha built on smoke-dried pasilla mixe rehydrated and ground with mezcal joven, charred garlic, and orange juice. The salsa that lives next to barbacoa de chivo and on the table at every mezcal-pairing meal worth attending.
Chef Lupita
Veracruz's Gulf table sauce, a sharp bottle of vinegar, chile de arbol, garlic, bay, thyme, oregano, and spices left to infuse until it wakes up seafood.
Chef Lupita
Guanajuato's raw Bajio table salsa, crushed in volcanic stone with ripe jitomate, chile serrano, white onion, cilantro, lime, and sal de grano for anything coming off the comal.
Chef Lupita
Guadalajara's table sauce for torta ahogada, made with chile de árbol de Yahualica, garlic, vinegar, and salt. Clean heat, no tomato, no sweetness, no apology.
Chef Lupita
Guerrero's Costa Chica peanut salsa, rough-ground with chile de arbol, chile costeno, garlic, sesame, and oil, made for grilled meat, tacos, and a table that expects heat with memory.
Chef Lupita
Tabasco's lowland green salsa, made with cooked chaya leaves and tiny chile amashito, sharp with lime and built for rice, plantain, beans, and fried fish.
Chef Lupita
From the Mixteca Oaxaqueña after the first June rains, toasted flying ants ground on the molcajete with chile costeño, garlic, and charred tomate. Earthy, deep, almost like truffle.
Chef Lupita
Chiapas' central valleys put chicharron to work in a simmered guajillo-tomato salsa, thickened by pork rind and finished with momo, the hoja santa of the south.
Chef Lupita
Guanajuato's Sierra Gorda salsa uses the golden Otomi root, roasted chile serrano, tomatillo, and sal de grano, ground in a molcajete until the heat tingles before it burns.
Chef Lupita
Querétaro's creamy enchilada salsa, chile ancho softened in milk, blended with egg, and fried in manteca until it coats warm corn tortillas in a quiet red sauce.
Chef Lupita
From Huautla de Jimenez in Oaxaca's Sierra Mazateca. Yellow chile canario ground in the molcajete with toasted garlic, onion, and lime. Fruity heat that creeps up on you, slow at first and then everywhere.
Chef Lupita
From the Istmo de Tehuantepec, a dark, earthy salsa built on the rare chile chocolate, charred tomato, and red onion ground on the metate and finished in pork lard. The Istmeñas of Juchitán made this their own.
Chef Lupita
From the Costa Chica of Oaxaca, dried chile costeño rojo toasted on the comal and ground with charred tomato and garlic. The salsa that lives on the table when there is grilled fish or a tlayuda in front of you.
Chef Lupita
An Oaxacan table salsa from the Valles Centrales, built on the heirloom chile de agua, charred on a comal with tomate verde and garlic, ground rough in the molcajete and eaten the same day.
Chef Lupita
Guanajuato's sharp red salsa for the guacamaya of Leon, built from toasted chile de arbol, garlic, salt, and vinegar, hot enough to wake up the chicharron inside the bolillo.
Chef Lupita
From the Sierra Mixe of Oaxaca: the endemic chile pasilla oaxaqueño, smoke-dried over oak, ground in the molcajete with charred tomate and garlic. Raisiny, smoky, the soul of Oaxacan salsas.
Chef Lupita
Michoacán's Meseta P'urhépecha salsa, built from blistered chile perón, orange, lime, garlic, and sal de grano, ground rough in a molcajete until the skins stay visible.
Chef Lupita
Michoacán's Meseta P'urhépecha table salsa, chile perón blistered on the comal, crushed rough with garlic, lime, and sal de grano in the molcajete, not beaten smooth.
Chef Lupita
Chiapas highland chile paste built from smoke-dried chile simojovel, toasted pepita, roasted garlic, and cane vinegar, ground thick in the molcajete until it bites clean and clings to a tortilla.
Chef Lupita
Sonora's raw chiltepín salsa, hand-ground in a molcajete with ajo, sal de mar, and limón. The desert chile in its purest form, built for the parrilla and the long Saturday carne asada.
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