Gastronomia Michoacan

GASTRONOMY
Michoacán's cuisine is varied and rich. If you visit, try the corundas Michoacan, the uchepos, pickled walnuts, quince liqueur, fallopian Lake pork with sauce, soup Purépecha,cold cream, avocado, Tarascan soup, soup pre-Hispanic or flour tamales accompanied by black gruel or grain. To beat the heat take a fresh water bishop or macaw. You can taste the different disheswith eggs as the Viceroy Mendoza, aporreadillo, egg white batter or pickled Patzcuaro. For dessert enjoy the delicious macadamia cake, banana, the chongos Zamora, tamales blackberry,chocolate soup metate.Al visit Michoacan, you can still enjoy their delicious dishes such as chicken pleasures, corundas of corn or wheat, Tarascan soup, enchiladas Morelia, the chupiro, whitefish andchub stock accompany Pátzcuaro.Para style, nothing like the eggnog or charanda, sugar cane liquor for a special flavor. And to close with a flourish, its sweet as Morelia, the gingerbread,coconut capirotada the Charamusca or stroma, custard Morelia, Zamora and the snow chongos paste Patzcuaro.

TYPICAL FOOD
The typical dishes of the region are : "The morisqueta" (white ricecooked with fried bean sauce and cooked with cheese or meat) and aporreadillo (strips of dried beef stewed in red sauce). Also developed a kind of sweet corn tamales called uchepos and othersinvolved in milpa sheet into a ball with a little sauce and meat corundas.Platillos typical call: Pozole, corundas Michoacan, Caldo Michi, Col in walnut sauce, Tortilla ranchera style brothPátzcuaro chub, Chupiro, Charales dry, Ciabatta, Miguichi, Enchiladas Morelia, Patzcuaro Whitefish, Chupiro, Carnitas, Beef tenderloin in a fricassee, turkey mole, Uchepos, huitzimangan Soup, SoupPurépecha. Typical desserts : Chongos Zamora, Ate quince, Capirotada, caramel, banana cake, ice cream pasta.
Typical drinks : Charanda, Eggnog, Mescal, Atole White Liqueur quince, Macaw.