Corundas and uchepos are the two signature foods from Michoacan that delight those who eat them. Corundas are more traditional in the center and north of the state, while the uchepos are from the tierra caliente (the southern part).
Mexican gastronomy is very special, it varies from one region to another and depends on the basic foods that are harvested in its lands.
It has been influenced in various ways by the conquistadors, the climate, and the changing geography; this has played an important role in the selection of the country’s tradition.
Mexico is known for its corn, tomatoes, chocolate, spices, avocados, beans, papaya, vanilla, and chiles; and the way these foods are used reflects the true traditional dishes of each territory.
Jericallas are part of the gastronomic fusion of the old and new worlds during the colonial era, producing an endless number of creations that persist today.
Mueganos are typical candy in central Mexico, around Puebla and Tlaxcala. Although you have probably eaten them or heard about them, do you know what they are made of?
Chinicuiles and Mezcal worms are an essential part of traditional Mexican cuisine. They are some of the most coveted insects found in the Agave family plant: Maguey.
If there is an acclaimed recipe in Guadalajara Jalisco, it is Carne en su Jugo. This beef-type of broth is excellent as a main dish, always accompanied by corn tortillas and a cold beer.
The memela is a variant of the tortilla but more elongated. Its origin is Mesoamerican and comes from the word “tlaxcalmimilli,” which means long tortilla.
Jumiles are not only eaten but mostly venerated in Taxco Guerrero, as they are believed to be deceased relatives who come to visit.
Believe it or not, it took me many years to discover and taste Tlacoyos. So delicious and nutritious due to its main ingredients, which involve blue corn, black beans, cheese, and nopales.
The Chimichanga is a popular northern dish famous for its flavor, easy production, and funny name. These fried burritos and their name come from…
Growing up as a child, I became a big fan of two of my favorite breakfast dishes, chilorio and machaca. Although I was born and raised in Guadalajara, my mother is from Sinaloa, hence, my love for these foods.