Michoacán Recipes

Michoacán cuisine carries deep Purépecha Indigenous roots and is renowned for its sophisticated use of local ingredients. The region is famous for carnitas, slow-cooked pork braised in its own fat until supremely tender. Uchepos (fresh corn tamales) and corundas (triangular tamales) are distinctive preparations. Lake Pátzcuaro provides whitefish and other freshwater specialties, while the region's avocados are world-renowned.