Best Michoacanese Foods
Originating from the Mexican state of Michoacán, carnitas is a flavorful dish made from pork (usually front sections or pork shoulder) that is braised, roasted, or slow-cooked in its own fat for a long time until fully tender and succulent.
The heat is then turned up until the meat is crispy on the exterior and can be shredded. Carnitas, which translates to little meats, is often served with tortillas, accompanied by salsas, beans, guacamole, lime, or fresh vegetables. In Michoacán, carnitas are found everywhere from street stalls to upscale restaurants, although the dish is more often made for special occasions such as Christmas, anniversaries, or birthdays.
MOST ICONIC Carnitas
Tarascan puréed bean soup hails from the Mexican state of Michoacán, home of the Tarascan or Purépecha people — one of the major pre-Columbian civilizations of Mesoamerica. Their culture flourished from 1100s to the early 1500s, but by the 1530, Purépecha people had succumbed to the Spanish conquistadors who eventually named them Tarascos, hence the name sopa Tarasca.
Apart from the beans — which are usually cooked together with tomatoes in a simple chicken broth — this dish is a great source of both fresh and dried chili peppers, most of which are native to the New World like the smoked pasilla de Oaxaca, which imparts not only a delicate heat but also adds a nice smoky flavor to this hearty soup.
Corunda is a Mexican dish that is similar to a tamale, consisting of masa flour dough that is wrapped in green corn stalk leaves and shaped into a pyramid before being steamed. The dish is sometimes filled with a local cheese known as doblecrema and sliced poblano chilis, although corundas are tradtionally not filled, but served plain and topped with Mexican cream or spicy homemade salsa.
Corunda is a specialty of the Michoacan region and was originally prepared by the Purhépecha villagers from Pátzcuaro. Today, the dish is especially popular during the Day of the Dead.
OTHER VARIATIONS OF Tamal
MOST ICONIC Corunda
Cotija is a Mexican cheese that is traditionally made with raw cow's milk. When prepared, the cheese is fresh, white, and salty, bearing resemblance to feta cheese. With aging, its texture becomes crumbly, dense, and hard, similar to Parmigiano-Reggiano.
The aged version of Cotija is called anejo. The cheese does not melt easily, and it is typically grated over elotes (grilled corn), salads, enchiladas, tostadas, and casseroles. Cotija is available in small wheels or large blocks, and it is named after the city of Cotija in the state of Michoacán.
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Chongos Zamoranos is a Mexican dessert prepared with raw milk, egg yolks, and rennet tablets. The dish is ready when the milk curdles and develops a rubbery, sponge-like consistency, and it is then flavored with cinnamon and sugar. This dessert is traditionally prepared in earthenware clay pots (cazuelas), and it is served by topping the curds with sugar syrup that has separated in the pot.
The word chongos in the name of the dessert means curds. Chongos Zamoranos is so popular in Mexico that it can even be bought in cans. It is believed that this dessert was invented in the colonial-era convents in the town of Zamora, hence the name.
MOST ICONIC Chongos Zamoranos
MAIN INGREDIENTS
Avocados rellenos de verduras is a traditional dish that's especially popular in Michoacán. Although there are many variations, it's usually prepared with a combination of ripe avocados, peas, chopped tomatoes, salt, pepper, lemon juice, and diced cheese such as panela or feta.
The avocados are cut lengthwise, the pit is removed, and most of the flesh is scooped out. The skins are peeled, and the avocados are sprinkled with salt and lemon juice. The removed avocado flesh is mixed with the cheese, tomatoes, peas, mayonnaise, and seasonings.
Huevos migas is a Mexican egg-based dish originating from the Michoacan region. It is made with a combination of soaked bread or tortilla pieces, stock, tomatoes, onions, garlic, chili peppers, and eggs. Cheese and sausage pieces are often added for extra flavor and texture, but due to the fact that the dish is quite popular during Lent, sausages are omitted at that time.
Once prepared, huevos migas are usually served immediately, ideally with hot tortillas on the side.
Churipo is a spicy Mexican stew prepared with chunks of beef, vegetables, and spicy chilis. The stew is a staple of the indigenous Purepecha peoples from the Mexican region of Michoacán. Churipo is traditionally served with corundas, which are local tamales that are shaped like pyramids and prepared without any fillings.
Best Michoacanese Food Producers
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2023
BEST Mezcal Hacienda Oponguio Spirits
AWARDS
Concours Mondial de Bruxelles - Grande Médaille d'or
2023
BEST Viñedos Santo Domingo S.C. de R.L. de C.V. Wines
Best Michoacanese Food Products
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2023
AWARDS
Concours Mondial de Bruxelles - Grande Médaille d'or
2023
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