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WHAT TO EAT IN TACÁMBARO
Its gastronomy is considered one of the best in Michoacán.
Among its typical dishes are corundas ( Small and in a triangle shape tamal), huchepos (a sweet yet savory tamal), enchiladas with cecina, menudo, tacos al vapor (steamed tacos) and the traditional Tacámbaro carnitas that you can enjoy in many different ways even on a pizza.
Some of the most representative dishes of this Magical Town are the aporreadito, made with an egg with semi-dry meat, and bola de Pedernales, dough balls made with beans, cheese, and dried meat.
You should also try the fresh cheese from the region.
As for the desserts, you can delight yourself with an avocado ice cream or a delicious dulce de leche (sugary caramel-like sauce).
Gastronomy and typical cuisine in Tacámbaro
“Aporreadito” Recipe
Ingredients for 6 people:
- 200 grams of cecina
- 75 grams of guajillo peppers
- 350 grams of tomato
- 3 eggs
- 150 grams of onion
- 8 grams of garlic
- 4 tablespoons of oil
- salt to taste
Directions:
Cut the cecina into small pieces and pound them on a molcajete until the fibers break.
Place the cecina in hot oil until crisp, moving constantly so it doesn't burn. Remove and drain the oil on an absorbent napkin.
Season the slice onion with the oil that remains in the pan. Here you add the meat and the eggs, lightly beaten with a fork. Stir so that the egg sticks to the meat.
Grind the chiles and the tomatoes already boiled together with the garlic. Add the sauce over the meat and simmer for an additional 10 minutes. Rectify the seasoning.
Once it is boiling add the avocado leaves and the bunch of cilantro. Let boil and serve hot in deep bowls, accompanied by plenty of hot corn tortillas.
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