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 Crummy Corundas

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Peter
Amigo


Posts : 1108
Join date : 2011-02-20
Location : Morelia
Humor : Ironic

20110306
PostCrummy Corundas

In its original form this topic had several off-board comments, some who know the parties in question and were amused amused with the exchange and others that thought perhaps we should not be the ones (the core contributers to this discussion board) to be the first to shout "Food Fight!!".

My impression, after the comments, was that a door was opened and there were possibilities for a prolonged semi-heated exchange about the virtues of Michoacán cuisine and wrote to Dawg off-the-board to suggest having such. I volunteered to take the perhaps more difficult posture of defending the corunda, our native over-sized triangular corn masa dumpling that resembles a tamal without a filling. Dawg apparently elected not to do so and instead edited his post to eliminate any such controversy and smooth-over any previously ruffled feathers. I respect Dawg's reticence but now feel I must switch sides of this debate and sling the first blow against the unimaginative corunda.

I eat corundas as do many Michoacanos here in the highlands. For the most part, people seem to love them. We typically eat them with crema and salsa or in or alongside various guisados. Our former resident foodie suggests they are nearly always eaten with churripo which is something no local I have found knows anything about, at least not by that name. That foodie would only divulge that it was some type of meat dish that I thought sounded like a caldo de res to which she replied "almost, but not quite". It was further suggested I could try this at Restaurant Lu at the Hotel Casino in Morelia's portales near the catedral.

Well, I am not of the impression that really good corundas could be had in commercial restaurants, that the best were home-made or bought at the mercados. I have eaten Lu's corundas and huchepos and although they may be a passable substitute for the tourists to sample our fare they just are not the "real thing" since those only come in the "manteca" variety. Any Michoacán corunda-eater knows there are, and expects to be served, both the flat and somewhat chewy "amarillo" corundas (sometimes called "cenizas" from the ash used in the indigenous recipe) along with the fluffier, crummy, triangular-shaped mantecas. Unless the vendor sells both kinds then I just cannot call them authentic.

Although that "foodie" that prompted the OP has moved from this area her blog has gathered much attention and some followers that swear by her "expertise" in these matters so for that reason I still consider it fair game for discussion. I have read much of her blog and commend her for many comments on the food and customs of this area yet I cannot in good conscience give it a pass and call it gospel.

In Michoacán we are known for our corundas, our "ates", and Zamora's "chongos" among many other food items. Is this World Class cuisine? Well, I might be left wanting if I were served a meal of corundas, ates, and chongos; but perhaps with a cup of flavored atole I might consider I had eaten a fairly filling and healthy cena.

Well enough of this, there was no fight. Any discussion of corundas is just too bland to be kept Back Behind the Barn. I am returning this thread to La Comida for all to read. Then maybe someone will want to start a food fight.

_________________
"There is no route out of the maze. The maze shifts as you move through it because it is alive. "
— Philip K. Dick (VALIS)


Last edited by Peter on Tue 15 Mar 2011, 17:41; edited 2 times in total (Reason for editing : to fix a typo)
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Crummy Corundas :: Comments

Crummy Corundas
Post on Sun 06 Mar 2011, 17:44 by Don Cuevas
There are corundas and corundas. Among the best I ever had were those made by Sra. Amparo Cervantes, who, with her amigas, operated a weekend only restaurant in the patio of the Tecnológico in Tzurumutaro. Alas, it is no longer in operation. They were excelente with their mole poured over.

Back in 2008, I contracted them to give a tortilla and corunda making demo at the Hotel Mesón de San Antonio. That was a highlight in the broader scope of the class (taught by Sra. Lupe of the Mesón). There's a video of this on my blog. http://mexkitchen.blogspot.com/2008/03/cooking-school-in-patzcuaro.html
I just ran it, and recall that it's all about tortillas hechas a mano.

I've also had some dreadful corundas, usually at fiesta comidas. So, "authentic" does not necessarily mean that I will enjoy it. (This may become my recurring theme in the near future.)
Re: Crummy Corundas
Post on Sun 06 Mar 2011, 18:23 by Peter
Don Cuevas wrote:
There are corundas and corundas. Among the best I ever had were those made by Sra. Amparo Cervantes, who, with her amigas, operated a weekend only restaurant in the patio of the Tecnológico in Tzurumutaro. Alas, it is no longer in operation. They were excelente with their mole poured over.

Back in 2008, I contracted them to give a tortilla and corunda making demo at the Hotel Mesón de San Antonio. That was a highlight in the broader scope of the class (taught by Sra. Lupe of the Mesón). There's a video of this on my blog. http://mexkitchen.blogspot.com/2008/03/cooking-school-in-patzcuaro.html
I just ran it, and recall that it's all about tortillas hechas a mano.

I've also had some dreadful corundas, usually at fiesta comidas. So, "authentic" does not necessarily mean that I will enjoy it. (This may become my recurring theme in the near future.)


I only know the basic tourist-brochure history of the corunda but my guess is the "manteca" variety of corundas have maybe been "authentic" since the colonial days and the "cenizas" are pre-hispanic. Seems authenticity evolves. I tend to be in favor of that.
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