A focused workshop on Michoacán's two signature tamales. Participants nixtamalise and grind corn, learn the triangular corunda fold that gives the tamal its three peaks, and steam uchepos from fresh milky corn before eating both with crema, salsa and cheese.
Cocineras tradicionales of the Lake Pátzcuaro basin lead this four-hour workshop from a kitchen in Pátzcuaro's centro, focused entirely on the region's two signature tamales rather than a broader menu. Participants nixtamalise and grind corn, learn the triangular corunda fold that gives the tamal its three peaks, and steam uchepos from fresh milky corn, finishing with both eaten together with crema, salsa and cheese. The workshop is almost entirely savoury with no separate sweet course, and the two dishes give a compact, hands-on session rather than a market-to-table tour. The price includes all ingredients, metate and comal instruction, printed recipes and the finished meal; it does not include transport to Pátzcuaro or additional tastings beyond the two tamales. Groups are kept small so each participant gets time at the metate, instruction is led in Spanish by the cocinera with translation available, and fresh-corn uchepos depend on season, running best from July to October; outside that window the workshop uses stored corn for the uchepo course.
What is included
- All ingredients, metate and comal instruction, recipes, the finished meal
Good to know
- Operator
- Cocineras tradicionales of the Lake Pátzcuaro basin
Location
Col. Centro, 61600 Pátzcuaro, Michoacán
19.5135, -101.6088 View on map
Highlights
- Hands-on nixtamalisation and corn-grinding on a metate
- Triangular corunda folding technique taught step by step
- Fresh milky-corn uchepos steamed and eaten with crema and salsa
- Small-group format led directly by a cocinera tradicional
Tips for visiting
- Book July to October for uchepos made with fresh milky corn
- Wear clothes that can take flour and corn dust from the metate work
- Arrive hungry, since the workshop ends with a full shared meal of both tamales
- Ask about lactose-free crema substitutions in advance if needed
Frequently asked questions
What is the difference between a corunda and an uchepo?
A corunda is a triangular tamale made from mature corn masa, while an uchepo is made from fresh, sweet milky corn and has a softer texture.
Is prior cooking experience needed?
No, the workshop is designed for beginners and the cocinera guides each step from grinding through folding and steaming.
Is the class held in English?
Instruction is led in Spanish by the cocinera, with translation available for English-speaking participants.