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WHAT TO EAT IN TZINTZUNTZAN
Tzintzuntzan, like many other places in Michoacán, has a good number of traditional dishes.
The cuisine in this town has been able to preserve the ancestral culture and make it alive again through gastronomy.
The Magical Town is famous for its gastronomic specialties: caldo ahogado made with a variety of fish from Lake Pátzcuaro, trout soup, fish tamales, corundas (triangular-shapped tamal) and charales that are eaten fried with salt and lemon.
One of its most traditional dishes is the churipo de pescado, a fish broth with red chili peppers and vegetables. Other main dish in this town is conejo en chile (fresh-corn stew with rabbit).
You can also try a unique drink, a version of atole prepared with sweet corn, aniseed and a green tomato sauce.
Gastronomy and typical cuisine in Tzintzuntzan
Rabbit in Chile Sauce Recipe
Ingredients:
- 1 rabbit
- 100 grams of guajillo chile, deveined, roasted and soaked
- 2 roasted tomatoes
- ½ bottle of vinegar
- 3 cloves of garlic, peeled and sliced
- 1 small onion
- 1 pinch of cumin
- 1 dried bay leaf
- oil the necessary
- salt to taste
- pepper to taste
Directions:
Wash the rabbit pieces very well and place them on a tray with vinegar, crushed garlic, salt and pepper to taste. Macerate for at least two hours.
Blend the chili, tomato, onion, cumin and bay leaves. Strain the mixture and cook it in a pan with hot oil. Add oil to skillet and heat. Add rabbit parts and let them Brown.
Place rabbit in the adobo sauce and simmer for another 20 minutes, turn as needed to coat all parts.
Remove the rabbit parts and serve.
If the sauce is very thick, add a little of the water where the rabbit was cooked.
Plate the rabbit with as mucho or as little sauce as you like.
Serve with a side of a rice and corn tortillas.
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