04 · 27 · 15

Traditional Food from Michoacán

FICM is extraordinarily proud of the cultural richness of our home. Aside from being host to an impressive architectural heritage, Morelia also has a rich history and a vibrant artistic scene. On top of all this, its cuisine is delicious!

To celebrate the gastronomic delights of Michoacán, and our alliance with the Morelia en Boca festival (which this year will take place between May 29 – 31), we offer up ten traditional dishes from Morelia.

Sopa tarasca / Tarascan Soup: Made with a base of blended black beans, tomato purée and dried pasilla chilies, this soup is traditionally served with strips of fried tortilla, cotija cheese (a dry cheese), sour cream, epazote (a Mexican herb) and chopped serrano chilies.

Sopa tarasca. Image from the blog My Mexican Kitchen.

Corundas: Similar to tamales, but triangular in shape, corundas are wrapped in corn leaves and accompanied by cheese, sour cream and sliced poblano peppers. Legend has it that this was the Purépecha Emperor Caltzontzin’s favorite dish, and that he would eat it on special occasions. That’s why they are sometimes called “panecillos del palacio”, or “palace rolls”.

Corundas. Image from Sabor a México.

Enchiladas morelianas o placeras / Morelian Enchiladas: What distinguishes these enchiladas from others is the fact that the tortilla must first be doused in a sauce made from guajillo chilies, and then fried (in other recipes the tortilla is fried before the sauce is added). These Morelian enchiladas are filled with potatoes and carrots, and served with chicken.

Enchiladas morelianas. Image from La parrilla ranchera.

Morisqueta: Originally from Apatzingan (in the mid-West of the Michoacán state), this dish contains white rice, which is cooked with black beans and stewed in a cheese or meat sauce. One of the most popular versions of the dish includes pork spare ribs.

Morisqueta. Image from Chucheman's YouTube channel.

Carnitas estilo Michoacán / Michoacán Style Fried Pork: You can’t talk about the Michoacán cuisine without mentioning the region’s celebrated fried pork, which is particularly famous in the Quiroga municipality of the state. The dish is traditionally prepared in huge copper pots (made in Santa Clara del Cobre), in which different parts of the pig are fried in lard from the same animal. The meat is served in tacos, with corn tortillas, cilantro, onion, sauces and lime.

Carnitas estilo Michoacán. Image from Publimetro.

Aporreadillo: A dish made with corned beef and egg, and covered with red or green salsa, sometimes both. It is said that the “aporreadillo” was thusly named because the meat, after being dried in the sun and salted, is pounded until it comes apart.

Fried beans, rice and aporreadillo. Image from the blog Street LA Gourmet.

Uchepos: Tamales made with sweet ground corn. Uchepos have a sweet taste, but are sometimes served with green or red salsa, cotija (hard) cheese and sour cream. They can also be served as a desert, with condensed milk.

Uchepos. Image from NoticiasNet.

Chongos zamoranos / Zamoran Chongos: As its name indicates, this desert is originally from the city of Zamora, and the recipe is attributed to the nuns of the Colonial Era. The dish is made up of curd with sugar and cinnamon.

Chongos zamoranos. Image from Wikimedia Commons.

Ate: Morelian “ate” is famous all over the country. Visitors to the city can buy the delicacy at the Valentín Gómez Farías market, which is better known simply as the “Mercado de dulces y artesanias” (Market of artesanal crafts and candy), which houses an amazing variety of candy. This dish originated in Spain and was imported to Morelia by Dominican nuns. Pulp is first extracted from any kind of fruit (normally quince or guava) and is then cooked with sugar in a copper pan. It is normally eaten with cheese.

Membrillo ate. Image from Delicatessen Gourmet.

Nieve de pasta / “Pasta” sorbet: Originally from Patzcuaro, residents of Morelia and its suburbs would travel to the small town to buy this sorbet. It has a creamy consistency and is mixed with cinnamon, vanilla, almonds and corn syrup.

Nieve de pasta. Image from the blog Isabelle en Guadalajara.

For more tourist information about Michoacán, including other culinary recommendations, visit: www.visitmexico.com.

If you are interested in gastronomy, don’t miss the fifth edition of Morelia en Boca, which will include the presence of 23 chefs, all of whom are important figures in the world of high-end Mexican cooking. The festival will also include 16 traditional cooks, who will share the customs and traditions of each of their regions. Visit: moreliaenboca.com