Uchepos and corundas continue to occupy a privileged place in Michoacan cuisine and can be found at family gatherings, restaurants, street stalls, local markets and traditional kitchens.
Mexico City, October 28 (However).- In Michoacangastronomy is much more than an experience to the palate: it is a living heritage, a story that is told through corn, fire and the hands that knead and cook daily to give identity to the region; and perhaps some of its star dishes to get to know this destination up close are the exquisite uchepos and corundas; two examples of dishes that, in addition to being tasty, are living testimony of the history and collective work behind each preparation.
This region of Mexico, marked by its diverse geography, its generous climate and its deep indigenous roots, preserves a culinary identity that dates back to ancient times, where since ancient times, corn has been the center of its cuisine, and through traditional dishes such as these tamales:
Uchepos
One of the delicacies most loved by Michoacans are uchepos, elaborate tamales with ground tender corn, wrapped in corn husks and steamed.
Although its origin is located in the Tierra Caliente region – made up of municipalities such as Apatzingán, Churumuco, Huetamo, Carácuaro, Múgica, Nocupétaro, San Lucas, and Tiquicheo –, uchepos are prepared and enjoyed throughout the state as a symbol of identity and culinary pride.
Its history dates back to pre-Hispanic times, when corn was considered sacred and tamales, in all their forms, were part of rituals and celebrations.
It is a delicacy with a sweet flavor and extremely soft consistency, created with corn and enhanced by ingredients such as butter, milk, salt or piloncillo; elements that make it a true delight that can be enjoyed with cream, cheese or a good tomato or green tomato sauce.
The name “uchepo” comes from the Purépecha and means “tender” or “soft”, in direct allusion to the consistency of the corn used. Although they are generally grouped within the category of tamales, they have unique characteristics that make them special because they are made with ground sweet corn—harvested when the cob has not yet fully ripened—to which salt, sugar or brown sugar can be added, depending on whether you prefer a salty or sweet version. The mixture is wrapped in the green leaves of the corn itself and steamed.
Its origin dates back to pre-Columbian times, when tamales were an essential part of indigenous festivities and after the arrival of the Spanish, the uchepos began to incorporate ingredients such as milk or sugar, creating a gastronomic fusion that reflects the mestizo history of the country.
Corundum
The corundas represent another emblem of Purépecha cuisine. Also made with corn dough, corundas have the particularity of wrapping their content in corn cane leaves, which are wrapped in a triangular shape, although in their most traditional form they can have up to five points.
The dough is made by mixing nixtamalized corn with butter, milk or water and salt; However, in some regions, the ancestral method of cooking corn in ashes is followed to loosen the skin and obtain a purer dough.
The corundas can be served alone, but they take on a festive character when they are accompanied with green or red sauce, Cotija cheese – the only dairy product with a designation of origin -, cream and slices of poblano or chilaca chili. This preparation is known as he will download khurhúndawhich in the Purépecha language means corundas in sauce or mole.
Beyond their flavor, corundas symbolize the permanence of a culture that has known how to resist the passage of time, transmitting its cuisine as an act of love and collective memory.
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