Within the framework of the first and second annual meeting of the consultative council of cultural planning of the state of Michoacán.
The culinary culture of the eastern region of Michoacán, characterized by the great variety of elements used in the recipes of the dishes of the traditional cuisine of the Michoacán east, gastronomic culture with its own identity that reflects the cosmovision and soul of our people. Mestizo cuisine that in addition to the ingredients used in the recipes and the love with which they prepare them add an extra ingredient “a touch of magic.”
Come and live with us a sensory journey through our history and living traditions, come and let yourself be enchanted by the magic of our traditional cuisine from the east of Michoacán.
MENU
SNACK DINNER.
Artisan chocolate from Coatepéc de Morelos c / leche.
Traditional Zitácuaro biscuits filled with cream.
Ash tamales stuffed and wrapped in chard leaf, accompanied with sauce and cream.
Fruit water of the season and mountain tea.
BREAKFAST / LUNCH FRIDAY.
Natural fruit juice in season.
Seasonal fruit of the region.
Atole de zarza criolla and atole de guayaba of the region.
Traditional bread from Zitácuaro, the best bread in the world.
Pot coffee, grown in Coatepéc de Morelos.
Green chilaquiles.
FOOD. THE CASONA OF THE STATION.
ENTRANCE: Blackberries from the east.
MAIN DISH: Traditional black mole of the region w / chicken. Red rice and beans.
Ash tamales.
Creole corn tortillas made by hand.
Fresh fruit water
DESSERT: Milk tamales with bramble sauce, criolla.
SNACK DINNER.
Tamale corn spikes, one of the jewels of our cuisine.
Atole of fruits, lemon tea, coffee pot with cinnamon sweetened with brown sugar.
Pumpkin flower quesadillas, wild mushrooms and chilacas rajas Casablanca.
BREAKFAST LUNCH
Natural fruit juice.
Season’s fruit.
Black Atole, ceremonial of the indigenous communities.
Traditional bread from Zitácuaro. Red enchiladas.
Atte. Cultural and culinary research center in eastern Michoacán.
