Small fried tortillas · Chipotle on top
Chalupas Guerrerenses
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Their creation is credited to Inocenta Salazar de Casarrubias of Chilapa, who is remembered for giving the recipe away freely.
Small 'little bowls' of corn masa fried in lard, filled with shredded pork or chicken, topped with sliced onion and chipotle, and eaten by the dozen at chalupa stands in Chilapa and Chilpancingo.
Why it's made this way: Unlike the flat Puebla chalupa, this bowl-shaped version was born in Chilapa and spread through Chilpancingo and the rest of the state.
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Part of World of Street Food — 3422 dishes from 118 countries.
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