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    Cristina Potters is the ultimate tour guide. She knows Mexico and its traditions, food and artesanías like no other. And she makes it so much fun. Take a trip with her. You will LOVE it! --Cathy Fetka, Jalisco, Mexico
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    We will never forget the tour of Michoacan you took us on. It was, and still is one of our most cherished memories of our life's travels to over 43 countries so far. Unbelievable! Amazing! Professionalism beyond compare, oh and your encyclopedic knowledge of Mexican history and culture is truly amazing. Love, Love, Love your tours! --Larry Orinovsky, Tucson, Arizona
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    Cristina Potters is for me the single most important person for inspiring love for and appreciation of México. Her food blog is justly one of the most famous and revered in the world but her influence extends way beyond that. She has spent decades tirelessly educating other expats and her ability to move seamlessly between cultures and to help any visitor to or resident of México appreciate and respect their good fortune is remarkable. And when it comes to speaking truth to power or defending the powerless you’ll never find a fiercer friend. All of which is to say if you enjoyed this post please spend hours reading her writing. She is a treasure. --Kevin Knox, Tucson, Arizona
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    "The most powerful English-language website in the world about Mexican cuisine is Mexico Cooks!, by the culinary writer Cristina Potters. She travels everywhere to investigate and bring the information to the world..." Culinaria Mexicana,
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    "...the famous Mexican food writer from Morelia, Cristina Potters, who I consider to be right up there with Diana Kennedy and Rick Bayless..." Puerto Vallarta Information, Our Vallarta.
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    "It was inspiring to be around all your knowledge and network of wonderful people that you got together to show us the magic of Michoacán! I can see why you love it so much. Not only is it physically beautiful but the spirit of the people is engaging and contagious. We left feeling so well received and in awe of the talent of Michoacanos, and we felt that we learned so much! ! Everyone at the school was impressed by the dulces [candies] and the artesanías [arts and crafts] we brought back. If it hadn't been for you, we never could have seen and done so much...You are incredible!"...Susana Trilling, Seasons of My Heart, Oaxaca.
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    Mexico Cooks! has been featured in: --Lonely Planet Mexico --The New York Times --Afar Travel Magazine --Time Out Mexico --The London Times --El Mural, Guadalajara --South China Daily Post --and travel websites all over the world!
  • Praise from Tony Burton, Geo-Mexico:
    "Cristina - the support and good wishes of Mexico aficionados/experts such as yourself is sincerely appreciated. I am in total awe of your amazing blog which has to rate as one of the all-time most fascinating displays of Mexico-related knowledge, erudition and insight ever compiled - surely, a book must follow!"...Tony Burton, author, Geo-Mexico (release date January 2010) and Western Mexico, A Traveller's Treasury (1992).
  • "Looking at your website and viewing the images of the the people, places the food, truly bring back fond memories of my childhood. For that I thank you. Your blog is making Michoacán call out to me. I truly thank you for what you're doing with your page, hopefully we'll meet someday if I make it to "God's Country" in Mexico. My mother's beautiful Michoacan! I truly think it's time..." Ollie Malca
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  • Praise from the South China Morning Post:
    "American-born Cristina Potters, like British cookbook writer Diana Kennedy who preceded her, looks at the cuisine of her adopted country with the fresh eyes of an immigrant but also with the knowledge of a long-time resident of Mexico..." South China Morning Post, 6/24/09
  • Praise from Lonely Planet Mexico Guide:
    "American-born Cristina Potters is a food writer living in Morelia, Michoacán. Her web page is the most compelling and well-informed site 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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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.


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.


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...


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.


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

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.


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!


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

fascinating post!

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