Atapakua
Pork Atápakua, our take on the traditional Purépecha dish from Michoacán, with a thick guajillo and ancho chile sauce, corn tortilla and a fresh touch of mint.
Dish story
Atápakua, also spelled atápacua, is a traditional dish of the Purépecha cuisine of Michoacán. Traditionally, it consists of a thick sauce made with corn masa, chiles, tomato and herbs such as cilantro or mint, in which different meats, fish or vegetables can be cooked.
It is particularly associated with the area around Paracho, and numerous versions exist using pork, beef, small fish, nopales, beans and other ingredients. Rather than a single fixed recipe, Atápakua belongs to a broader Purépecha culinary tradition closely connected to corn and local ingredients.
Cutzamala version
At Cutzamala in Madrid, we reinterpret traditional Atápakua with pork cooked in a thick guajillo and ancho chile sauce. Our version uses corn tortilla instead of masa to give body to the sauce, finished with fresh mint to balance the intensity of the chiles and add aromatic freshness.
The result is a rich, comforting stew full of character: our interpretation of one of the distinctive preparations of Purépecha cuisine from Michoacán.
Main ingredients
Fresh mint is used in several regional Mexican dishes to bring brightness and balance to rich stews. Its aroma enhances the flavors of chilies and spices without overpowering them. 🌿🇲🇽
