The cultural heritage of Mexico of mixed indigenous roots and Spanish settlers, has given it a distinctive touch that distinguishes it from any other people. The pre-Hispanic and Iberian recipes are mixed, creating dishes with strange names, and combining unusual aromas and flavors, to create colorful and delicious dishes.

One product that always accompanies the Mexican in their daily lives, in every corner of the country, is, has been, and will always be, corn. In Michoacán there are several dishes whose base is this product. We begin by mentioning the tortilla, the basis for, among other things, the delicious Enchiladas Placeras that are made of folded cheese, topped with tomato sauce, onions, potatoes and cooked carrots and, if desired, together with a piece of chicken. The corundas are triangles of dough usually filled with cheese, meat or rajas, also served with cream and salsa. The uchepos are tamales made of tender corn and are salty and sweet. Both are eaten with sour cream and salsa.

But patzcuarense food is not just about corn and tamales. For example, the Tarascan soup is a bean soup with a touch of tomato, seasoned with spices, chile pasilla and garnished with shredded cheese, sour cream and tortilla chips. The snacks are the quick appetizer. They sell them at the piers and the corner grocery stores (besides restaurants) where they come right off the grill. You can carry them in a bag, cup or dish and they sell them with chile or plain. Yes, they are accompanied by lemon and chili sauce.

We must take into account that small fish are served in their entirety, complete with eyes, so there will always be more than one person not very brave and they don’t dare to give them a good bite. Suffice it to say that the white fish, unique in the world and raised in Lake Patzcuaro, is one of the most famous dishes of the region, prepared in several restaurants in town, but the species is endangered so if you wanted to give it a try, it’s too late. To enjoy any of these dishes, you can choose to eat in an elegant and refined restaurant or sit in one of the street stalls or craft markets and snack. Of course they offer regional food such as carnitas, morisqueta, tacos or, international cuisine.

To finish the meal: What better way to end the meal with ice cream pasta or any of the 30 flavors offered in the typical ice cream parlors located around the Plaza Vasco de Quiroga. And if you prefer a cup of coffee on the table, the best companion is an empanada. Precisely at the Hidalgo gates of the square there are two food stalls with these stuffed rolls. The flavors offered are: picadillo, chicken, tuna, coconut, blackberry, caramel, milk, pineapple, guava, peach and apricot. The owners of the stalls are sisters, Rosa María Catherine and Mary Saucedo López. The empanadas are known as tasting pies and the family business started 25 years ago with a basket that they carried down the street, offering home-cooked pies, door to door.

Thus, it has become another traditional Pátzcuaro dining experience that can be enjoyed for just two pesos a piece. As you can see, the food at this place speaks of its past and present intermingling without you noticing, and giving you a good dining experience.