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.
545 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
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.
Chef Lupita
The port of Veracruz on a flour-dusted bolillo: refried black beans, roast pierna, fried chorizo, jamón, queso fresco, chipotle, and pickled jalapeño rajas, layered the way the portales stands on the malecón have built it for generations.
Chef Lupita
Sonora's working torta, built on a toasted bolillo with chorizo-rich frijoles puercos, mesquite-grilled carne asada, avocado, and pickled jalapeños. The lunchbox of the desert north.
Chef Lupita
Sinaloa's coastal answer to Jalisco's drowned torta. Crusty bolillo stuffed with confited pork, drowned in a fired-up chile de arbol salsa, topped with raw white onion and pickled chiles.
Chef Isabel
Tosta de sobrassada amb mel is Mallorcan: crisp bread, soft pimentón-red sausage, and just enough honey to cut the fat without turning supper into dessert.
Chef Isabel
Zurrapa de lomo is Andalusia's chunky pork preserve, lomo cooked slowly in seasoned manteca until it shreds, then spooned onto warm bread with its red fat.
Chef Margarida
The sandwich that fuels Portugal from morning to midnight. Buttered bread, fiambre, queijo flamengo, pressed until golden and melting. Every pastelaria makes it. Every Portuguese person has eaten a thousand of them.
Chef Lupita
Chiapas's Central Valley tostada, built on a crisp corn tortilla with black beans, shredded beef, queso doble crema, curtido, and the sharp heat of chile simojovel.
Chef Isabel
Manteca colorá is Andalusia's red lard spread for hot breakfast toast: pork fat cooked gently with garlic, oregano, pimentón, and zurrapa, the soft pork bits that make it more than bread and fat.
Chef Lupita
Yucatán's cochinita pibil, achiote-stained and braised in banana leaf, piled onto crisp lard-fried tostadas with bright fuchsia pickled onions, sliced avocado, and habanero salsa.
Chef Lupita
From Tlacotalpan on the Papaloapan river, sweet blue crab dressed with jitomate, onion, cucumber, cilantro, and lime, piled high on a crisp corn tostada. Sotavento cooking at its brightest, with no chile in the bowl to cover the sweet crab.
Chef Lupita
Sinaloa's meal-sized tostada, a generous heap of cooked shrimp, octopus, and crab in a lime, onion, and tomato dressing piled on a crisp corn tortilla. The Mazatlan beachfront in one hand.
Chef Lupita
Mexico City's tostadas de pata: trotter slow-simmered to silk, picked from the bone, drowned in a sharp tomato-and-serrano vinagreta, and stacked on a crisp tortilla over refried beans, crema, queso, and avocado.
Chef Lupita
Veracruz's port snack: beef foot simmered until the gelatin gives, then pickled in vinegar, olive oil, olives, and capers, piled cold over black beans on a crisp tostada with lettuce and aguacate.
Chef Lupita
Valladolid's eastern Yucatán tostadas, built on shredded turkey simmered in naranja agria, canela, clove, and charred chile xcatic, piled over corn tortillas fried in lard until they crack between your teeth.
Chef Lupita
Tabasco's Sunday salpicon: pejelagarto roasted over charcoal on a stick, pulled apart by hand, sharpened with lima and chile amashito, then piled onto crisp fried corn tostadas.
Chef Lupita
Guanajuato's Bajio table gives you crisp tostadas layered with lard-fried beans, smoky chipotle chicken tinga, queso fresco, crema espesa, and market lettuce.
Chef Lupita
Puebla's smoky shredded chicken in chipotle and roasted tomato, piled on a crisp tostada over warm refried beans, dressed with crema, queso fresco, lettuce, and avocado.
Chef Lupita
La Paz's meal-portion tostada, smoked marlin sauteed with white onion, tomato, and chile guero, piled on a crisp corn tostada with avocado, crema, and a hard squeeze of lime.
Chef Joost
Two slices of bread, ham, and melting Gouda: the Dutch tosti proves that postwar thrift, a hot iron, and a little patience can make lunch feel like a small domestic triumph.
Chef Graziella
The refined tramezzino of Venice, where sweet Adriatic shrimp meet sliced egg and arugula between slices of impossibly soft bread. This is what Venetians eat standing at the bar before dinner.
Chef Graziella
The soft, crustless triangles found in every Venetian bar, filled with oil-packed tuna and tender artichoke hearts. This is what Venetians eat standing at the counter with their afternoon spritz.
Chef Lupita
Campeche's full-length pan francés piled with banana-leaf cochinita, the bread soaking in the achiote-stained juices, pickled red onion and habanero served on the side for the table to build its own bites.
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