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  • "American-born Cristina Potters is a writer and blogger living in Morelia, Michoacán. Her blog is the most compelling and well-informed blog about Mexican food and culture to be found on the web. Cristina writes weekly about food and drink, art, culture and travel."...Lonely Planet Mexico Guide, 2009.

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« Lake Pátzcuaro, Michoacán | Main | Mexico Cooks! in Michoacán »

April 07, 2007

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PHILLIS ALCALA

THANK YOU, THANK YOU, THANK YOU FOR THIS PAGE ONLINE. I HAVE BEEN LOOKING FOR A CORUNDA RECIPE. THE ONLY TIME I HAVE HAD CORUNDAS IN MORELIA, MICHOACAN WAS IN 1986. THE FOOD WAS AN ADVENTURE AND SO GOOD. PLEASE KEEP POSTING INFO

Jennifer

I lived in Patzcuaro, Michoacan, where my husband was from, for quite a few years. He had told me about a woman who sold corundas in la plaza chica. He would often buy them after school. When we first moved there we were surprised to see that she was still there. Not only are her corundas the best in the area (she sells out fast!) but she is the sweetest person I have ever met. I have been back in the States for almost 4 years now and I miss her corundas so almost as much as I miss talking with her. I am an American but my heart is, and will always be in Patzcuaro, Michoacan, Mexico!

S Barragan

I was recently in Los Reyes, Michoacan visiting family that I hadn't seen in 25 years. My Tia made us corrundas one night and I crave them ever since. I'm going to try your recipe, although I'm sure it won't taste quite the same without the requeson. Thank you so much for sharing.

eren leal

Thanks. I cried and remember my family. They ate corundas with pork & chile. How can I do ash corundas, which kind of ash could I use.

Marta

Thank you so much for this. It took me back to when I was 7 and living in Michoacan. I've been wanting to go back but haven't been able to. Thanks to you, I've just gone back, even if only for a few moments.

Terese

I have wanted to remember the tamale dish that my great aunt ordered several years ago when I met her for the last time in Michoacán Mexico. She had a wonderful dish with chile verde and cheese. Now I found it; corunda. Your website is lovely. I am so proud of my heritage and am making tamales every year for Christmas. Every time I make the chile roja, chile verde,and then the final tamales I remember my grandmother and my great aunt. You bring great pride and sophistication to this wonderful tradition. God Bless you.

Dulce Bautista

Muchisimas gracias!!

It's been YEARS since I last visited Michoacan (or Mexico in general)and lately I have had the craving of all the traditional foods of my town. Due to the financial situation we're going through I doubt I will be able to take my son anytime soon and it's kinda depressing for me. Your writings made me remember how peaceful and enjoyable it was to live there, the foods I loved and the "cenas" we would buy for just a couple of Pesos. Didn't know how much I love Mexico, till recently...

Indira

One of my fondest memories as a kid was having dinner at a stranger's home. In Morelia, many people make dinner out of their house and sell to the public. You walk up and there are tables set up outside their door. Some sell traditional enchiladas, corundas, gorditas, quesadillas. I don't know if they still do that. In fact. My grandmother made a living in her younger days by selling "Cena" (dinner) out of her home every night.
I would visit Morelia as a kid frequently, and remember eating corundas at night topped with sour cream and salsa....they were absolutely delicious! The enchiladas from the "Imaculada" (a place where people gather at night for church and then head on over to have a bite to eat) were also my favorite and still are.

griselda

Hello! I have a question more than a comment. I am a sociology student at Millersville University. I am very curious about does Dedorah calls the clay stove? Why does she place the metate on top of the table instead of the floor when grinding the corn?

Gregg Robinson

Hi.
I just found your blog. I can't wait to check it out more throughly.
My daughter and her family, husband and son are currently living in Morelia.My wife and I have visited there a few times and really like Michoacan.

Cristina

That's an interesting question, Kare.

The Purhépecha make several kinds of corundas. At least one variety is made without lard. Wood ashes are used instead and the resulting tamal is called corunda de ceniza (ash). As you might imagine, the corunda de ceniza is much denser, smaller, and heavier than its lard-based counterpart. It's generally broken up and used in soup, like a dumpling.

Although I don't know for sure, I suspect that the corunda de ceniza is the pre-Hispanic version.

If I find out otherwise, I'll post the answer here.

Thanks for asking!

kare_raisu

christina - what did corundas look like, resemble before domestic pig introduction?

fascinating post!

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