The gastronomy of Michoacan has pre-Columbian and Spanish roots, the way it is mostly all over Mexico. From the chocolate prepared in water as energy drink by the cultures of Mesoamerica, to the traditional Michoacan-style carnitas, for sale almost everywhere in the country, the state has a wide gastronomic variety, which mostly incorporates ingredients grown in this land.

Michoacan has been a pioneer in promoting traditional gastronomy by holding festivals and gastronomic exhibitions since the 1970s. It was in the late 1990s when Purepecha gastronomy became important in Uruapan, during the famous artisan Tianguis of Domingo de Ramos (Palm Sunday) which used to have a gastronomy area for indigenous cooking. As of the year 2010, Mexican cuisine becomes a more appealing attraction to visit our country and taste the best of its gastronomy.

The tour begins with breakfast at 8:00 AM at your Hotel in Morelia, to taste the first specialities of the day.
Later on, a tour of Patzcuaro Lake region leads to enjoying some of these specialities: Carnitas, charales, Tarascan soup, enchiladas, corn tamales & chongos, next to Charanda & Mezcal.