Pati's Mexican Table: Foods of Michoacan are Forever

Pati Jinich

You know how some people become attached to a certain dish? They try it somewhere once and then want to go back to eat it again and again, or they make it at home repeatedly in an until-death-do-us-part kind of vow? Well, I am one of those people, and I have made that vow with quite a few dishes from the Mexican state of Michoacan.

It surprises me how Michoacan's cuisine has remained such a well-kept secret. It has a defined personality and a complex layering of delicious flavors like the more popular cuisines from Oaxaca and Puebla, but its dishes seem to be a bit more comforting and use fewer ingredients.

Article written for and published by National Public Radio's Kitchen Window. To read entire article and to get recipes for Tarascan Bean and Tomato Soup, Brisket in a Tomatillo and Pasilla Chili Sauce and Guava Cheesecake, click here in Kitchen Window.

POSTED IN: Recipes , Soups , Main Courses , Desserts

TAGS: Bean , Brisket , Cheesecake , Chili , Guava , Meat , Mexican Food , Michoacan , Pasilla , Soup , Tarascan , Tomatillo , Tomato

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dear,pati
i did not know that michocan(THE STATE WERE MY MOTHER IS FROM) is reconized for their cooking so
thank you

rosa | July 15, 2011 1:11 AM | Reply

I love mexican food and would appreciate your recipes be emailed to me.

Thank you and the best of luck with your show!

Sonia Pantoja

Sonia Pantoja | July 22, 2011 2:09 PM | Reply

That is great Sonia! I've added you to the subscription email list.

Pati Jinich replied to comment from Sonia Pantoja | July 28, 2011 2:02 PM | Reply

I travel to Mexico several times a year for business and spend most of my time within Michoacan. The food is incredible. Any recipes from the area would be greatly appreciated.

Bill

Bill | July 30, 2011 4:35 PM | Reply

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