The typical meals of Michoacán include its famous carnitas, morisquetas, corundas or Tarascan soup, known throughout Mexico. It is one of the most varied cuisines in the country, with a multitude of different dishes.
It is a cuisine very attached to the products of the land, such as corn or beans, to which the meats brought by the Spaniards, such as pork, have been added.
The State of Michoacán is part of the United Mexican States. It is located in the western part of the country, bordering the Pacific Ocean.
Its capital is Morelia, which is also its most populated city. The name of this State comes from Nahuatl and the Aztecs called this area that way.
Typical Michoacán food: featured dishes
The most outstanding within the gastronomy of Michoacán is the great variety that exists. Thanks to this, it is one of the most appreciated in the country.
As in other states, the mixture of indigenous and Spanish influences when preparing the dishes is remarkable.
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This dish, which today is common in many houses in the country, first appeared in 1966.
At that time, Mr. Felipe Oseguera Iturbide was going to open a new Hosteria in Patzcuaro and he wanted to find a dish that would give the place personality.
Thus, after several days of work, he and his sister created the soup. The name was given by his wife, using the name given to one of the indigenous cultures of the area.
The soup, made with chicken broth and ingredients such as onion, tomato, epazote or beans, is served with fried corn tortillas, pasilla chili and sour cream.
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Despite the simplicity of this dish, it has become one of the most typical of Michoacan.
The dish was born in the Apatzingán region during, according to legend, a time of great scarcity.
Faced with economic difficulties, the bishop had a dish prepared with the only thing that was abundant in the State: rice.
The ingredients are few and simple. It is cooked rice accompanied by a sauce of tomatoes, onion and serrano pepper.
Nowadays it is usually accompanied by beans and, in some places, they are completed with cheese or pork ribs.
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Carnitas are a way of preparing pork that is very popular throughout the country.
In Michoacán, those made in Quiroga are very famous and are an important part of the state gastronomy.
The pig was brought by the Spanish during the Hernán Cortés expedition and soon became part of the national dishes.
To make them, all the pieces of the animal must be fried over a very low heat using the fat of the same animal.
The usual thing is to take them in tacos, adding cilantro, onion, lemon juice and various sauces of the diner's choice.
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Also known by the name of “palace bread rolls” because it was one of the favorite dishes of the Purepecha Emperor Caltzontzin, corundas are a type of tamale. The shape is usually triangular, and can even have several points.
The wrapping is always leaves of the corn plant, which are put directly into the appropriate container to prepare the dish.
The dough that goes inside is made from the same cereal, to which butter and crumbled cheese are added.
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It was the newly arrived Dominican nuns from Andalusia (Spain) who introduced this recipe in Morelia.
It is based on that of the quince paste, but using many varieties of fruit that were very abundant in colonial times.
In the capital of the State, its preparation employs more than 3000 people, being one of its best-known sweets.
It is made with sugar and the pulp of the chosen fruit, which can be pear, guava, apple or many others. In fact, in some bakeries they offer up to 300 different modalities.
References
- Morelia Film Festival. Traditional food from Michoacán. (April 27, 2015). Retrieved from moreliafilmfest.com
- Jinnich, Patricia. Foods Of Michoacan Are Forever. Retrieved from npr.org
- Gourmet Animal. Six Traditional dishes from Michoacán. Retrieved from animalgourmet.com
- Graber, Karen. The Cuisine of Michoacán: Mexican Soul Food. Retrieved from mexconnect.com
- Barbezat, Suzanne. A Traveler's Guide to Morelia, Michoacan. Retrieved from tripsavvy.com