Festival Gastronómico Michoacán English
Starters
Gazpacho moreliano, Morelia
Cold ceviche of sustainably sourced shrimp with mango, kiwi, jícama, and avocado.
5 pieces
$284
Vegan Option
$220
Fideo seco, Morelia
Prepared with a tomato and guajillo chile sauce. Avocado, chorizo, and Cotija cheese sauce.
100 gr
$310
Bola de Pedernales, Pedernales
“Food of sugarcane cutters”.
Brown beans stewed with guajillo chile and pieces of beef cecina, wrapped in a corn tortilla.
Because of the beef cecina, the filling may be slightly salty.
1 piece
$157
Uchepos, Uruapan
Fresh corn tamal, with green salsa and ranch cream.
1 piece
$178
Main Courses
Enchiladas de pato, Uricho
Duck enchiladas with guajillo chile and peanut adobo sauce. Served with pickled onion and Perón chile, with fried leek and fresh cream.
3 pieces
$467
Pastel de carnitas de cerdo, Quiroga
Corn tortillas filled with carnitas, bathed in a red tomato and chipotle sauce, served with pico de gallo with Perón chile.
1 piece
$368
Tortita cantinera, Morelia
Cantina-style sandwich. Wheat bread stuffed with chile ancho and Cotija cheese, with tomato sauce and Cotija cheese sauce.
Please note that Cotija cheese is slightly salty.
1 piece
$310
Desserts
Tamalito dulce de calabaza en tacha, Huiramba
Tamal made with native corn masa, served with blackberry ice cream.
1 piece
$226
Capirotada, Zacán
Toasted sourdough bread slices drizzled with raw sugar syrup, served with macadamia nut ice cream.
130 gr
$160
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