The traditional kitchens of Morelia prepare trademark dishes that fuse the ancestral culinary secrets of the Purepechas with the flavor of spices and cold meats brought by the Spanish at the time of the conquest. The Purepechas not only forged an amazing culinary syncretism by combining the ingredients of both continents, but also modified the Spaniards’ long-established cooking techniques. They continued to use their typical clay pots and dishes, and adapted new metal utensils to their traditional repertoire. This cultural melting pot is the origin of each of the recipes that distinguish the regions of Michoacan, and of the culinary fiesta that awaits your taste buds on arrival here.
Purepechas clay pots
Morelia's cuisine is varied, but any account of its traditional dishes must include pollo placero (chicken with vegetables), prepared by experts in the markets and corundas, these tamal-shaped parcels are wrapped in distinctive green corn leaves. It is commonly believed that this dish was served to the caltzonzin, leader of the Purepechas, during elaborate wedding banquets. On the must-eat list are also: churipo, a broth prepared with red chillies, beef, and vegetables; atapakuas, a thick salsa accompanied by meat, cheese, and other ingredients; uchepos, tender corn tamales; and gorditas consisting of stuffed tortilla dough. To toast this tasty banquet, there's nothing better than the region's official drink: charanda, a powerful cane liquor that is sure to leave you ready for bed.
pollo placero de morelia
The internationally famous Candy Museum is not just a museum; it also incorporates its own sweet factory, located on the former Real Street (now Francisco I Madero), which displays to the curious visitor the different preparatory stages of authentic Morelia candies such as: laminillas, jellies, cajeta (goat's milk caramel), coconut candies, guava rolls, jamoncillos de leche (milk candy bars), coated fruits, tamarind candies, chocolones, rielcitos, lollipops, fruit liqueurs, rompope cream drink, alegrias (nut and amaranth cakes), metate chocolate, custard natillas, chongos (a milk-based dessert), arrayan, sugared sweet potatoes, alfajores (caramel-filled chocolate cookies), huevos reales (egg cakes), borrachitos (sweet bread), squash seed and nut jamoncillos, bolitas de leche quemada (milk sponge cookies), almond paste, macadamia nuts, and glazed strawberries. The list quite simply goes on and on.
Museo del Dulce, Morelia, Michoacán