7 collections / 106 recipes
This group centers the P'urhépecha kitchen of the Meseta and Lake Pátzcuaro on its own terms. Corundas, atápakuas, charales, churipo, chile perón sauces, forest mushrooms, quelites, charanda, and hand-churned sweets show a cuisine built from lake, milpa, and mountain.
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13 recipes
The P'urhépecha tamal family at small-bite scale, plus the lacustrine botana of Lake Pátzcuaro. Corundas, charicorundas, uchepos con minguiche, chápatas, jahuácatas, tsïkanarhikatas, nacatamales, toqueras dulces y saladas, charales fritos enteros con lima, tortitas de charal, tacos de charales capeados, sopes estilo Pátzcuaro. The architecture the world has not yet seen.
15 recipes
The P'urhépecha sauce architecture from the Meseta and Lake Pátzcuaro. The atápakua family of masa-thickened mother sauces (roja, verde, blanca, hierbabuena, pipián, flor de calabaza, hongo silvestre, quelite), plus the chile perón table salsas, Rosalba Morales Bartolo's salsa de zarzamora con chile manzano, and the salsa de tomate cocido that bathes the corundas. The atápakua is not a mole; the thickener is masa, not nut or seed. That single difference is the lineage.
14 recipes
The indigenous P'urhépecha beverage architecture of the Meseta and Lago de Pátzcuaro. The kamáta atole family — chaqueta, urápiti, nurite, cempasúchil, aguamiel, zarzamora — alongside the Uruapan charanda (DO 2003), the Michoacán cupreata mezcal (DO 2012), and the Día de Muertos fruit punch of Pátzcuaro and Janitzio. Each drink names a specific P'urhépecha place, a specific cocinera, a specific ingredient pulled from the milpa or the monte.
16 recipes
The P'urhépecha one-pot architecture in full. Churipo de res, de cerdo, de venado y mixto; atápakua de hierbabuena con cerdo, de hongos, de quelites, blanca; sopa tarasca; caldo michi de Pátzcuaro (not de Chapala); caldo de pescado blanco; mole de olla michoacano. The stews the cocineras tradicionales ladle into clay bowls at the K'uínchekua and at every wedding in the Meseta.
18 recipes
The plated mains of the P'urhépecha kitchen: the lacustrine fish of Lake Pátzcuaro, the ceremonial moles of Zacán and the Meseta, the duck of the ribera, the carnitas of Quiroga, and the vegetarian flagships the cocineras tradicionales plate on loza de barro.
18 recipes
The P'urhépecha sweet pantry tied to the Meseta and the Lago de Pátzcuaro. Pátzcuaro's 1905 garrafa nevería tradition (nurite, leche quemada, membrillo, mamey, elote tierno sabores from La Pacanda and her sisters), the Michoacán decembrina dulcerías (cabadas, rollo de guayaba, ate de tejocote y zarzamora, jamoncillo de leche en cazo de cobre, Quiroga dulce de leche con piloncillo), the Uruapan miel de tejocote and Christmas buñuelos uruapenses, the Zitácuaro Feria de la Conserva and mermelada de zarzamora, the Cuaresma capirotada built on pan de Tancítaro, and the prehispanic atoles dulces espesos (chaqueta, zarzamora) plated as dessert. El dulce p'urhépecha es leche, piloncillo y fruta del huerto michoacano, cocinado en cazo de cobre.
12 recipes
The P'urhépecha foraged-vegetable register: terekuecha wild mushrooms from the Meseta pine-oak forests, shakuá quelites from the milpa, the ayocote and frijol legume tradition, and the Cherán nopales en chilke rojo. Cocineras tradicionales of Cocucho, Comachuén, and Cherán plate these beside the churipo and atápakua, cooked on leña and comal in the pre-Hispanic continuous technique that earned the UNESCO Intangible Cultural Heritage 2010 designation.
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