![]() ![]() It typically consists of a whole pig that’s butchered and then cooked in its own rendered fat for two to four hours in a large cauldron. The carnitas in Michoacán really is on a different level.Ĭarnitas literally means “little meats” and refers to a Mexican dish of pork confit slow-cooked in lard. We tried many delicious dishes in Morelia, but carnitas was easily our favorite dish. Check out our Morelia restaurant guide for suggestions on where to try them. In any case, we were lucky to find delicious examples for each of these dishes in Morelia. I think the reason for this is that many of Michoacán’s specialties are typically home-cooked, family-style dishes that aren’t usually served at restaurants, which again speaks to the soulful nature of Michoacán food. We’ve never had a problem finding regional dishes in any Mexican City but in Morelia, we had to go door-to-door and go through each restaurant’s menu. WHAT FOOD IS POPULAR IN MICHOACÁN?Īside from carnitas, corundas, and a few other dishes, many of the entries on this list are not that easy to find in Morelia. Taste hearty dishes like sopa tarasca, morisqueta, churipo, and atapakua and you’ll quickly see why Michoacán is known as the soul of Mexico. In many ways, it reminded us of Filipino food – simple dishes that are meant to fill you up and bring you a sense of comfort. The people of Morelia are some of the warmest and most welcoming we’ve encountered thus far in Mexico, and that warmth carries over to their food. Both towns can be found in the western region of Michoacán state.īut perhaps the most distinguishing feature of Michoacán cuisine is something that can’t be understood until you actually taste it – its soulfulness. It was interesting to learn that queso cotija (cotija cheese) – the crumbly cheese often used as a topping on many Mexican dishes – hails from Cotija de la Paz, while the super popular chain of La Michoacana ice cream shops is originally from the small town of Tocumbo. Aside from avocados, other ingredients often used in Michoacán cooking include tomatillos, guava, tamarind, dried pasilla chilis, peruano beans, and chayote root. Michoacán is the country’s top producer of avocados, accounting for up to 92% of Mexico’s total crop. The Tierra Caliente region in particular enjoys an abundance of natural resources. ![]() We’ve enjoyed carnitas in many parts of Mexico but the carnitas in Michoacán truly is a cut above the rest.Ĭhef Jinich also praises the quality of the ingredients in Michoacán. In Michoacán, a whole pig is expertly broken down and slow-cooked in its own fat to produce a delicious and complex-tasting dish with a minimal number of ingredients. It’s made in the simplest way possible – with just pork, lard, and salt. Originally from Michoacan, carnitas is enjoyed in many parts of Mexico but Michoacan-style carnitas is still considered the best. According to James Beard Award-winning chef Pati Jinich, dishes in Michoacán are typically made with fewer ingredients than those from other Mexican regions, though the end result is typically more complex. Michoacán cuisine can best be described as soulful and simple, but complex. ![]()
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