Delicious Pátzcuaro

Trip Start Jul 04, 2010
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66
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Trip End May 10, 2011


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Flag of Mexico  , Michoacán,
Saturday, October 30, 2010

Zero Miles: Food Scene in Pátzcuaro

Today, we moved a few doors up the street to Posada San Alejandro. Not as cozy but clean, hot shower and internet access, our main "must haves". We were happy to find a reasonably priced place that was not a dive.

The street in front of the hotel is lined with flower stands, transforming the street into a colorful ocean of flowers, piled high with mostly marigolds but also a variety of other flowers. The flower are sold to women buying large arm fulls to decorate the altars they create at home or at businesses and the graves.

During our first few days in Pátzcuaro, we ate at the proven restaurants which were good but not too exciting. But today, we dove head first into sampling the delicious market foods, many of which are only served during this time of year. The Pan de Muerto, Day of the Dead bread, made with flour, butter, sugar, eggs, orange peel, anise and yeast. The bread is adorned with strips of dough simulating bones and, at the top, a small round piece of dough that symbolizes teardrops. They are placed on the altars or 'ofrendas' and on the graves in the graveyard.

The arches around the chica plaza are filled with stands that sell nothing but sweets for the celebration. Chocolate and sugar skulls, coffins in all sizes, and skeleton lollies, etc.

Another traditional dish prepared for the celebration, and one of my favorites, is the Calabaza en Tacha (sweet potato and pumpkin), a dessert prepared with cinnamon and dark sugar.

Another great dessert is piloncillo, crispy deep fried pancakes they break up and swirl around in sugary syrup over hot fire. (see video) yummm

I LOVE the steaming hot Ponche, a wonderful fruit punch, with apple, pineapple, pear, peach floating in it. You can have it with or without the chunks of fruit in it.

Previously, I thought that atole was a green hot gruel made of corn and masa. But come to find out that they have several different kinds here; atole made with Tamarind (a pod fruit) and another with canela (cinnamon) sweetened with honey.

The thick soup with hominy, Pozole, never appealed to me because I am not a fan of hominy. Then I smelled the delicious aroma from the pozole stand in the market here in Patzcuaro. I tried it, and now can't get enough of it. It's such a rich thick slightly smoky soup, The earthy flavor I dislike about other hominy is not in pozole.

We end this entry a bunch of Pátzcuaro food images and save the rest for the next entry.
Buen provecho!


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