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WHAT TO EAT IN MORELIA
The cuisine of Michoacán is one of the great attractions of the entity.
The Purépechas, ancestral inhabitants of this region, have been able to take advantage of grains and fruits to create a world of authentic delights. Later, the spices and meats that came with the European conquest were integrated into the typical cuisine.
Among the thousand and one flavors of regional cuisine, one of the most appreciated is the white fish, very common in the region.
Michoacan's cuisine has a defined personality and a complex layering of delicious flavors, and among the gastronomic delights are: the traditional “Sopa Tarasca”, a soup made with blended black beans, tomato purée and dried pasilla chilies, topped with strips of fried tortilla, cheese, sour cream, epazote and chopped serrano chilies; the “corundas”, similar to tamales, but wrapped in a long green corn plant leaf, and folded, making a triangular shape; the “uchepos”, sweet corn tamales, sometimes served with green or red salsa, cheese and sour cream; “carnitas de cerdo”, fried pork, particularly famous in the town of Quiroga, the beef is served with corn tortillas, cilantro, onion, sauces and lime; “aporreadillo”, meat beaten with a stone, salted, shredded, stirred with egg and cooked in guajillo chili, arbol chili or serrano chili sauce, with garlic and cilantro; “churipo”, a meat-based stew; and the traditional lake sauce made with roasted charales (white fish).
Another typical dish is “enchiladas placeras”, warm corn tortilla fried in a dried chilli salsa and topped with potato and carrot, served with chicken fried in the same sauce.
Morelia offers a great variety of treats and desserts among the most famous are: “chongos zamoranos”, made of curdled milk with a custard-like consistency; “ates morelianos”, a sweet thick jelly made with the pulp of a fruit like the quince or guava; “buñuelo”, light, crispy, and sweet round disc are sprinkled with sugar or bathed in piloncillo syrup; and “nieve de pasta”, ice cream like dessert with with cinnamon, vanilla, almonds and corn syrup.
There are also typical drinks like a great variety of “atoles”, a hot beverage typically made from masa (corn dough), water, and spices. Another famous drink is the “Agua de Obispo”, a drink made with beets, peanuts, apples and bananas; and of course, the charanda, an alcoholic spirit derived from sugarcane, similar to rum.
Gastronomy and typical cuisine in Morelia
Tarasca Soup Recipe
Ingredients for 4 servings:
- 2 cups bayos beans
- 4 tomatoes
- 2 garlic
- ½ white onion, roughly chopped
- 1 teaspoon salt
- 1 teaspoon chicken seasoning
- 1 tablespoon corn oil
- 3 pasilla or ancho chile, stem and seeds removed
- 1 cotija cheese (shredded mozzarella cheese may be substituted)
- 1 cup sour cream
- 6 corn tortillas
- 1 epazote and 1 avocado
Directions:
Rinse and place beans in a large pot and cover with water add ½ onion, epazote and salt. Bring to a boil and simmer for 2 hours, or until beans are cooked and soft.
Once beans are cooked and soft, let them cool and place them in a blender with water. Puree in batches until smooth.
Place tomatoes, garlic, and ancho chili in a saucepan, cover with water and simmer over medium high heat for 10 minutes or until tomatoes are completely cooked through. Once tomato mix cools down, place it in a blender with a cup of water, white onion and salt. Puree until smooth.
Heat oil in a large soup pot over medium high heat. Add tomato puree and cook for 8 minutes, stirring occasionally, and add the bean puree.
Cut in half and into strips, fried until lightly golden or toasted, then fry the pasilla chili.
Served the soup in a bowl and sprinkle the cheese, a tablespoon of cream, a handful of tortilla strips, a few fried chili strips and some diced avocado.
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