Purépecha Cooking Class: Corundas, Uchepos and Churipo

Mexican Culinary Traditions works with private cocineras tradicionales around Lake Pátzcuaro to run this five-hour hands-on class, based from a kitchen near Plaza Vasco de Quiroga in Pátzcuaro. The class begins with a market visit to select ingredients, then moves through the core techniques of Purépecha corn cookery: grinding corn on a metate, folding corundas into their triangular shape, steaming uchepos from fresh milky corn, and building a churipo broth over wood fire. The three dishes give a mostly savoury programme, finishing with the group eating everything together rather than a separate dessert course. The price covers the market visit, hands-on instruction, printed recipes, the full meal and aguas frescas; it does not include transport to Pátzcuaro or additional purchases at the market. Class sizes are kept small so each participant works through the techniques directly with the cocinera, instruction runs in Spanish with translation, and dietary substitutions are limited since the dishes are built around corn, pork and lard as core ingredients.