Mexican gastronomy is diverse (Illustrative image Infobae)
The diversity of Mexican cuisine It is one of the aspects that has captured the most global attention. With a wide range of ingredients and culinary techniques, the national cuisine reflects a fusion of influences indigenous and European that have developed over the centuries. This culinary mix has given rise to a variety of dishes that are appreciated both in the country and abroad.
In places like Michoacan There is a great diversity of dishes, from corundas, uchepo and Tarascan soup, but there is one preparation that stands out above the others, at least in the opinion of international experts from Taste Atlas.
It is about the carnitasthe same one that the culinary encyclopedia gives 4.6 stars out of 5 and describes like this: “Originating in the Mexican state of Michoacán, carnitas is a flavorful dish made with pork (usually front sections or pork shoulder) that is braised, roasted, or simmered in its own fat for a long time. time until it is completely tender and succulent.”
This dish, fundamental in the Mexican diet and culture, is main in Mexico City. (Easy cooking)
And they add: “Then the heat is raised until the meat is crispy on the outside and can be crumbled. Carnitas, which translates to small meats, are 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 prepared for special occasions such as Christmas, anniversaries or birthdays.”
Las Corundas are one of the main emblems of the gastronomy of Michoacán. Credit: @GlotonMex
- Uchepos: Tender tamales made with fresh corn dough, usually served with cream, salsa and fresh cheese. They are a popular sweet or salty snack in the region.
- Enchiladas are placed: Prepared with tortillas filled with mashed potatoes, covered with a red guajillo chili sauce and served with carrots, lettuce, onion and cheese.
- Corundum: Triangular or star-shaped tamales, made with corn dough without filling or with meat, and wrapped in corn husks. They are generally served with different sauces.
- Tarascan soup: Traditional soup made with a base of beans, tomatoes and chilies, topped with strips of fried tortilla, fresh cheese and cream.
- grain atole: Thick, hot drink made from ground corn, piloncillo and, sometimes, different fruits or spices.
- Charales: Small crispy fried fish eaten as a snack or side dish, typically seasoned with lemon and chili.
- Churipo: Thick beef broth cooked with chili, vegetables such as carrots and green beans, and served with corundas.
- Michoacan Pozole: Variant of the well-known Mexican dish that is prepared with pork, cacahuazintle corn and garnished with lettuce, radishes and lemon.
- Morelianas: Typical cookies with a light texture, made from flour, egg and sugar, perfect to accompany with coffee.
These dishes highlight the culinary richness of Michoacán, offering a range of flavors and traditions.
