The Soul of Mexico, The Morelia & Michoacan Table

February 24, 2026

Michoacán, often called the “soul of Mexico,” is celebrated for a cuisine where history, ritual, and daily life are still cooked into every dish. From Morelia, the state’s elegant capital, comes food rooted in indigenous tradition and shaped by Spanish influence—comforting, complex, and deeply expressive. Here, corn is sacred, transformed into uchepos, corundas, atoles, and handmade tortillas that anchor every meal. Earthy pasilla chiles, bright tomatillos, slow-cooked carnitas, lake fish, and fragrant moles share the table with fresh cheeses, tropical fruits, and regional sweets. This is food that is soulful, seasonal, and generously meant to be shared., Tickets can be purchased here.

 

Amuse Bouche: Michoacan Gazpacho-  A  refreshing mix of finely chopped fruits tossed in bright orange vinaigrette, finished with Cotija cheese and a touch of chili powder—sweet, tangy, savory, and lightly spicy in every bite.

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First Course: Sopa Tarasca (Tarascan Soup)- A velvety broth of roasted tomato, bean, and garlic, topped with cream and fresh cheese, sautéed pasilla chile strips, crisp fried tortillas, avocado pearls, and a light epazote foam—earthy, aromatic, and deeply comforting. Named in honor of the Purépecha people, the ancestral civilization of Michoacán.

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Second Course: Cocktail de Esquite-  A spirited take on Mexico’s beloved street corn: tender esquites paired with Michoacán tequila-flamed shrimp, draped in poblano coulis, and finished with a delicate Parmesan crust—where street flavor meets fine dining.

 

Third Course: Carnitas and Sweet Potato Tart- A dish deeply rooted in Michoacán tradition: slow-cooked carnitas layered with tender camote on a savory tart, accented with tomato and jalapeño salsa, and finished with fresh onion and cilantro—a classic pairing that captures the heart of the region. 

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Fourth Course: Pescado de Janitzio- In tribute to Isla de Janitzio in Lake Pátzcuaro, cumin-seasoned mahi mahi is set over a silken red chileatole, accompanied by fondant potatoes and crisp fried kale—a dish inspired by the lake, its flavors, and its traditions.

 

Fifth Course: Sweet Uchepo- A warm pecan crumble crowned with a tender sweet corn tamal, finished with vanilla sauce, guava syrup, and a fresh mint leaf—a dessert that balances rustic comfort and elegance. are a traditional dessert throughout Michoacán. This modern presentation honors that heritage while reimagining it in a refined form.

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