Chef Lupita
Pollo Motuleño
From Motul, Yucatán. Pan-seared chicken in a comal-charred tomato sauce, layered with refried black beans, ham, peas, fried plantain, and a final shower of queso de bola. The savory cousin of huevos motuleños.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
Culinary Explorer
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Recipes
Chef Lupita
Pollo Pibil Yucateco
Yucatán's weeknight pibil. Chicken marinated in recado rojo and sour orange, wrapped in banana leaf, baked low and slow until the meat falls from the bone and the leaf perfumes everything it touches.
Chef Lupita
Pollo Placero P'urhepecha
Michoacan plaza-style chicken fried in manteca de cerdo, set over guajillo-stained enchiladas placeras with papa, zanahoria, queso Cotija, and the plain authority of comida de mercado.
Chef Lupita
Pollo Relleno Jarocho
Veracruz's festive stuffed chicken, boned whole and packed with pork picadillo, raisins, almonds, olives, capers, ancho, and chipotle, then roasted until the skin is lacquered and the table goes quiet.
Chef Lupita
Pollo San Marcos de Aguascalientes
Aguascalientes' Pollo San Marcos is feria chicken browned in lard, carried by chorizo, papas, zanahoria, and a tomato-serrano salsa that is savory, bright, and mild.
Chef Graziella
Polpo alla Luciana
Octopus braised in the manner of Naples' Santa Lucia waterfront, where fishermen's wives proved that the sea provides everything a dish needs, including its own cooking liquid.
Chef Margarida
Polvo à Lagareiro
Octopus roasted until the edges char, served with punched potatoes, drowned in garlic-infused olive oil the way the mill workers ate it. This is what abundance looks like in Portuguese cooking.
Chef Klaus
Pommersche Gänsekeule
The northern goose leg for Christmas or Martinmas, started in a cool oven so the fat renders slowly, then finished with apples, dried plums, and a sharp-sweet sauce.
Chef Graziella
Pomodori Ripieni al Forno
Hollowed summer tomatoes filled with herbed breadcrumbs and baked until the tops turn golden and the flesh becomes sweet and yielding. Cucina povera at its most satisfying.
Chef Dimitra
Pontic Lahanodolmades me Pligouri (Λαχανοντολμάδες με Πλιγούρι)
Pontic cabbage rolls use bulgur instead of rice, with tomato, herbs and olive oil tucked into tender leaves. Line the pot well, and they cook soft without scorching.
Chef Fai
Soft-Shell Crab with Turmeric (Poo Nim Tod Kamin)
Southern coast, where kamin (turmeric) stains everything golden, soft-shell crab gets dredged in a garlic-turmeric batter and fried whole. The preservation principle became the flavor.
Chef Fai
Crab in Curry Powder Sauce (Poo Pad Pong Kari)
Thai-Chinese wok technique, Southern crab, and curry powder that isn't Thai at all, yet the four pillars make this dish speak Thai from the first bite. The system absorbs everything.
Chef Dean
Poppy Seed Chicken Casserole
Tender shredded chicken blanketed in a tangy sour cream sauce, crowned with shattering buttery Ritz cracker crumbs dotted with poppy seeds. This is the casserole that built church suppers and sustained generations of Southern hospitality.
Chef Isabel
Porcella Rostida Mallorquina
Porcella rostida is Mallorca's Christmas roast: a small milk-fed pig sharpened with lemon, garlic, black pepper, and island herbs, then roasted patiently so the meat turns tender and the skin crackles.
Chef Graziella
Porchetta-Style Roast Pork Loin
The fennel-perfumed roast pork of central Italy, where a humble loin wrapped in seasoned belly becomes the centerpiece that brings an entire family to the table.
Chef Remy
Pork Backbone Stew
Humble pork neck bones transformed through hours of slow simmering into fork-tender, falling-off-the-bone perfection, swimming in a rich Cajun gravy with potatoes that melt on your tongue and warm you from the inside out.
Chef Dean
Pork Chops and Sauerkraut
Thick bone-in pork chops braised until fork-tender atop a bed of tangy sauerkraut, apple, and caraway. This is the dish German immigrants brought to Pennsylvania and the Midwest, now as American as apple pie and twice as lucky on New Year's Day.
Chef Thomas
Pork Chops with Apple Sauce and Buttered Cabbage
Bone-in pork chops, fried until the fat crisps and the kitchen fills with the smell of browned butter, served with a sharp Bramley apple sauce and Savoy cabbage that's seen just enough heat to soften but not surrender.
Chef Ally
Pork Chops with Apples and Onions
Bone-in pork chops seared in cast iron until deeply golden, then nestled with fall apples and sweet onions that soften into something almost jammy. This is October on a plate, honest and satisfying.
Chef Ally
Pork Chops with Mustard Cream Sauce
Golden-crusted pork chops draped in a velvety mustard cream sauce, the kind of French bistro cooking that turns a weeknight into something worth lingering over.
Chef Remy
Pork Jambalaya
Tender chunks of pork shoulder and smoky andouille married with rice in one glorious pot, every grain soaked through with Cajun spice and meaty richness, the kind of dish that feeds a crowd and tastes even better the next day.
Chef Dean
Pork Tenderloin with Mustard Cream Sauce
Seared and roasted pork tenderloin, sliced into rosy medallions and draped in a tangy mustard cream sauce. This is the kind of honest, impressive cooking that makes a gathering feel like a celebration.
Chef Margarida
Posta Mirandesa
The legendary steak of Trás-os-Montes, cut thick from cattle that graze the granite highlands, grilled over blazing coals and seasoned with nothing but coarse salt. This is beef that needs no help.
Chef Lupita
Postas de Robalo Fritas Tabasqueñas
Tabasco's everyday Gulf and river fish, cut thick through the bone, rubbed with sour orange and garlic, then fried in manteca until the skin is crisp and the flesh stays juicy.
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