Leaving Macheros after breakfast
After a nauseating 4 hour journey on endlessly winding mountain roads we reached the capital of Michoacan where we had our first meal in Morelia.
Nice salsa picante but still not "super hot*" for my taste. The partner liked it. (*I like heat level of scotch bonnet chillies)
Finally, an IPA. The brewery is far from the city centre but they do have a tap room 3 streets from my lodging. Going there tomorrow to make up for the 2 days they were closed).
Ale brewed with native Michoacan blue corn. OK/interesting beer.
Uchepos are steamed fresh sweet corn puree. Served with a red sauce, some green peppers and fresh (double cream).
So good! Sweet and fluffy. If it were me I would eat uchepos with cream and fresh cheese. An idea for when sweet corn is in season at home.
Corundas is a type of Michoacan-style tamal(es), but the texture is super dense and totally different from the typical tamales in other parts of Mexico.
What the corundas look like. I broke the top one in 2 so you can see the thickness. This restaurant makes corundas in this shape, but usually they come in triangles and are thicker. There's some tender pork on top in previous photo.
Mexican limes are tiny and not too sour. Much better than the crap we get at home imported from a certain country. The little "bowl" is actually the hard shell of some fruit, similar to coconut.
We demolished the salsa picante and got another bowl, twice as big.
Cecina is a super thin big sheet of beef. Michoacan-style is deep-fried. In Oaxaca I had them grilled over coals.
The restaurants sells molcajetes
But not this one right behind where I sat
Yesterday was Sunday. Mexicans love to go out on Sundays, to sit in the park, socialise, have a picnic etc. After the meal we walked to the centre and just to enjoy watching them.
Street musican. The ipad replaces music sheets now?
There are many ice cream shops in town. I saw mamey flavour and bought a cone. No mamey taste! I still remember it in Oaxaca last year. Mamey is intensely aromatic and sweet.
