The variety of vernacular cuisine seems to have no limits in Michoacán.
The inhabitants of that beautiful state knew how to incorporate the delicious pre-Hispanic ingredients, such as corn –ahtziri in purepecha– and a variety of fruits, animals and fish, to the ingredients brought by the Spanish, such as pork, beef or almonds. and little by little different dishes were formed that distinguish the different regions.
Who has not heard of the delicious, juicy and golden “carnitas michoacanas” from Zitácuaro, or from Uruapan, Cotija or La Piedad ?, or the extraordinary white fish from Pátzcuaro, whose exquisite and fine meat almost dissolves in the mouth , and that can be cooked in various ways, although the best known is "battered". And what about the “uchepos”, tamales made of tender corn accompanied with new beans from Queréndaro and sprinkled with Cotija cheese; or the "corundas", called in the Colony "palace buns", which are tamales wrapped in the leaves of the corn plant in the shape of irregular polyhedra that accompany the "churipo", a kind of pot mole made from beef, ancho chili and vegetables.
We cannot forget the "rotten pot", the famous Ario dish, a stew of various meats and vegetables of European origin. If you are in Morelia, after eight o'clock at night, be sure to stop by the Portales de San Agustín to enjoy a “pleasant chicken”, golden between gorditas, enchiladas, potatoes and vegetables.
And if we talk about desserts, we cannot forget the gigantic “avocados” from Tingüindín, huge empanadas stuffed with chilacayote, or sweet pumpkin, or guava, strawberry, apple or quince ates from Morelia, or the “chongos zamoranos ”, Without neglecting the huge donuts from the Inmaculada neighborhood in Morelia, or the wonderful“ pasta snow ”that is taken in the Plaza de Don Vasco in Pátzcuaro.
It only remains for us to talk about the drinks, such as the "charanda" –aguardiente de caña–, or the metate chocolate, or the immense variety of atoles that have made the people of Torécuato have invented the Atole Fair, which each The month of March allows us to taste the most unusual flavors.
