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The Central Pacific Coast guacamole= Avocado + tomato + onion + green chile + cilantro + salt + lime juice 1st place as the world’s biggest producer of Hass avocadoes. Mexico provides 3 of every 10 tons produced worldwide. n whose knowhow led them to blend healthy, nutritious natural ingredients. They never heard the marketing fads promoting organic products in the media; nevertheless, in our indigenous communities respect for nature and the consumption of natural products is a hallowed tradition. When I was invited to write these lines on the culinary contributions of the fruit of one of the plants that originated in the Americas, I was immediately inspired, because the avocado (ahuacatl in Nahuatl) has become a major Mexican agro-industry and today it is widely recognized as a nutritional product with exports on the rise, an important source of foreign income, and the engine for thousands of jobs in the rural sector. This booming agro-industry is based in one of Mexico’s most magnificent regions, my beloved Michoacán. In addition it coincides with the zone where Purépecha culture developed and where the humanistic work of Vasco de Quiroga, the bishop protector of the human rights of the indigenous people, still prevails. It is in the towns and communities of the Purépecha Plateau and the zone of Lake Pátzcuaro, where in the surroundings and in local kitchens we find the great women who are masters of traditional Michoacán cuisine. They provided the testimonials that formed the dossier that Mexico submitted to UNESCO for the Mexican cuisine based on the Michoacán paradigm to be recognized as Intangible Cultural Heritage of Humanity. Whenever we add avocado to our recipes, it gives the food a magic touch; it makes dishes more delectable, nutritious, and a veritable delight to taste. The avocado contributes important nutritional values. It is rich in healthy fats and antioxidants; it helps lower cholesterol levels; it is essential for healthy bones and teeth; it protects the nervous system, muscles, and skin; it promotes brain activity; it stimulates metabolism and helps make for lustrous hair. In sum, it is a food fully recommended for daily consumption. There is no doubt that Michoacán is a tourist destination that has much to offer. Its capital, Morelia, is the proud home of viceregal historical buildings built of handsome pink cantera stone and its layout, with which its construction was authorized by the Spanish Crown, is the best preserved in the country. Thus, UNESCO inscribed it on the list of World Heritage sites. Many of its buildings were the settings where the first conspiracies to fight for freedom were hatched in Mexico; while other centers, such as the historical Colegio de San Nicolás, Clavijero Palace, and the former Tridentino monastery, the modern-day Palace of Government, were the places of learning where the heroes of Mexico’s Independence movement were educated. After sampling local hospitality and some of the fine food that Morelia’s superb restaurants have to offer, I invite you to follow Don Vasco’s Route. In the city of Quiroga savor a succulent taco topped with Michoacán’s renowned carnitas (braised pork), simmered for more than five hours in hammered copper pots; eat them in a taco topped with delicious guacamole and Avocado is so special for its extraordinary flavor, creamy consistency, color, and amazing culinary versatility. It is a best-seller at the door to your home or in the local market. 88 — Ven a Comer The Central Pacific Coast— 89
The Central Pacific Coast Torta de pancita made by chef Fabián Delgado, at Pal Real. Guadalajara. Lucero Soto, chef from Michoacán, created a contemporary dessert with avocado ice cream. Taco al pastor with avocado salsa by chef Francisco Molina, Grinding bowl with guacamole, a symbol of Mexico. jalapeño chile. In Tzintzuntzan, a historical Magical Town, a distinction granted to the best spots for tourism in the country, you can enjoy tasty fried charales, which I recommend in a taco with avocado and chunky salsa made in a stone grinding bowl. A mere fifteen minutes away is Pátzcuaro, another Magical Town, known for its architecture, myriad cultural expressions, and where you can sample enchiladas placeras (cheese enchiladas with tomato sauce), traditional Tarascan soup, and corundas (triangles of filled corn dough, served with salsa and cream). This is why you have to come to Michoacán to eat, to immerse yourself in its culture and the beauty that has earned it renown. Here I offer you a mestizo dish from the Pátzcuaro region. This recipe combines avocado leaf with the other ingredients to give it a special touch. It is a very old recipe from the Cerda family, who kindly shared it with me, and believe me, it is a real treat. Steak Filled with Avocado Leaf Ingredients To be filled: 1 beef tenderloin (1 kg) 2 dried avocado leaves 1 A sprig of thyme and marjoram 1 bay leaf 7 or 8 slivered almonds 3 cloves of garlic, slivered 2 tablespoons raisins Separately Salt to taste Pork lard to brown the steak ¼ kilo tomatillos, raw and diced 2 toasted black pasilla chiles, broken into pieces Dry white wine Lettuce, cucumbers, mashed potato or sweet potatoes, cooked green beans, pickled walnuts. Fill the steak with the ingredients listed. Seal it in lard and simmer it in a pot with a little water. Let each guest choose how much to cook the meat. When a bit less than half the water remains, add the diced tomatillos and pieces of toasted chiles to make the sauce, season it with salt to taste, and add the white wine Let it cook a few minutes and add the hot lard to finish the sauce. Serve a portion of meat on each plate and garnish with the remaining ingredients. Serve the meat with red wine Mezcla de la Erre, Cabernet Sauvignon, Merlot, Tempranillo, or Zinfandel from the Valle de Guadalupe. The next recipe is from Esperanza Galván, a master cook from Zacán (on the Purépecha Plateau). This recipe earned her the “Dish of Innovation” prize at the twelfth competition of traditional cooks, a popular event held annually in Morelia. Avocado stuffed with Charals Toast the dried charals (silversides) and crush them in a grinding bowl with a serrano chile. Then prepare a roasted tomato sauce with raw onion, also crushed in a grinding bowl. Make a pico de gallo salsa (in this region is it known as rabbit salsa), with tomato, onion, serrano chile, coriander, and salt and lime juice to taste. To serve, place avocado slices in a grinding bowl with the charal mixture on top. Smother it with the tomato sauce and garnish with pico de gallo salsa. Eat it with handmade tortillas straight from the griddle. ▲ 95% of Mexico’s avocadoes are produced in the states of Michoacán, Jalisco, State of Mexico, Nayarit, and Morelos. n 90 — Ven a Comer The Central Pacific Coast— 91
Page 3 and 4: general COORDINATION: María Luisa
Page 5 and 6: MEXICO IS ONE OF a HANDFUL OF MEGAD
Page 7 and 8: come to eat Mexico n Gloria López
Page 9 and 10: Conquered by Mexico! n joan roca My
Page 11 and 12: Mexican Cuisine, a Millenary Histor
Page 13 and 14: In the same period, Totonac culture
Page 15 and 16: Traditional Mexican Cuisine n marco
Page 17 and 18: Mexican gastronomy today offers wid
Page 19 and 20: CORN Maize is the core of the Mexic
Page 21 and 22: sea and desert sea and desert baja
Page 23 and 24: sea and desert FISH OF THE DAY serv
Page 25 and 26: sea and desert AGUACHILE The sea’
Page 27 and 28: sea and desert COLD AND WARM SHELLF
Page 29 and 30: sea and desert the tomato, Mexican
Page 31 and 32: sea and desert Tomato and serrano c
Page 33 and 34: sea and desert Mexican Wine n Hugo
Page 35 and 36: sea and desert 90% of Mexican wines
Page 37 and 38: The Central Pacific Coast THE CENTR
Page 39 and 40: The Central Pacific Coast JICAMA AN
Page 41 and 42: The Central Pacific Coast tortas ah
Page 43 and 44: GREEN CEVICHE The Central Pacific C
Page 45: The Central Pacific Coast THE AVOCA
Page 49 and 50: The Central Pacific Coast May I Off
Page 51 and 52: The Central Pacific Coast coctel ma
Page 53 and 54: etween two oceans between two ocean
Page 55 and 56: etween two oceans FILLED OCOSINGO C
Page 57 and 58: etween two oceans CLAY COOKING POTS
Page 59 and 60: etween two oceans BEAN ROLL serves
Page 61 and 62: etween two oceans Mexico and Its Ch
Page 63 and 64: etween two oceans Cheese soup at Qu
Page 65 and 66: etween two oceans The Many Faces of
Page 67 and 68: etween two oceans containing the wa
Page 69 and 70: t h e NORtheast the northeast Coahu
Page 71 and 72: t h e NORtheast CHILES STUFFED WITH
Page 73 and 74: t h e NORtheast Gulf of Mexico; to
Page 75 and 76: t h e NORtheast PORK BELLY TACOS se
Page 77 and 78: t h e NORtheast Cabrito, Flavor of
Page 79 and 80: t h e NORtheast A plate of cabrito
Page 81 and 82: t h e NORtheast The Navigable River
Page 83 and 84: t h e NORtheast 6 TH place worldwid
Page 85 and 86: COUNTRY AND CITY country and city a
Page 87 and 88: COUNTRY AND CITY FLOATING PRICKLY P
Page 89 and 90: COUNTRY AND CITY taco placero= Tort
Page 91 and 92: COUNTRY AND CITY LAMB MIXIOTES WITH
Page 93 and 94: COUNTRY AND CITY maIze GODDESS ILAM
Page 95 and 96: COUNTRY AND CITY Preparing corundas
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COUNTRY AND CITY pulque n josé N.
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COUNTRY AND CITY with a white (unfl
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T H E Southeast the Southeast campe
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T H E Southeast ONIONS WITH RECADO
Page 105 and 106:
T H E Southeast tiny oblong chile p
Page 107 and 108:
T H E Southeast fish in season, GRE
Page 109 and 110:
T H E Southeast Spiciness for the W
Page 111 and 112:
T H E Southeast The egg that wants
Page 113 and 114:
T H E Southeast Libations of Fire a
Page 115 and 116:
T H E Southeast 27,619 tons of caca
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GLOSSARY 230 — Ven a Comer GLOSSA
Page 119 and 120:
cream, cheese, some sort of shredde
Page 121 and 122:
are two basic kinds: the one that g
Page 123 and 124:
Arisbeth Araujo FOOD WRITER Héctor
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acknowledgments For their recipes:
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