#1: Michoacán

In my attempt to learn about Mexico - a place I find endlessly fascinating - I have a series of blog posts, where each week I focus on one state of the Mexican federation. In this post, I spin the virtual wheel and learn all that I can about the state, and share some bits in this blog. In an effort to learn the different cuisines of Mexico, I also cook a meal emblematic of that state.

And off we go to the first state in the series - the state of Michoacán!

Michoacán (formally Michoacán de Ocampo) is a state in central Mexico (region known as el Bajío) stretching from the Pacific coast in the west to the central highlands surrounding the nation's capital - Mexico City. As many names in central Mexico, the origin is from Nahuatl Michhuahcān which translates to 'place of the fishermen', referring to those fishing on the lake Pátzcuaro.

The state is known for its Spanish colonial cities, the biggest of which is the capital, Morelia - a recognized UNESCO World Heritage site. Michoacán is known as 'the soul of Mexico' for its cultural character, containing eight 'pueblos mágicos' (magic towns) and elaborate and famous Day of the Dead celebrations.

Most monarch butterflies from Eastern North America migrate to Michoacán making it their winter-time habitat.

Michoacán is the presumed birthplace of the famed Carnita (braised pork in its own fat) - which is served in tacos throughout Mexico and abroad.

My culinary creation - Marisqueta Michoacana - is one of my favorite dishes. I borrowed it from Rick Martinez and his awesome book Mi Cocina. It is pork shoulder pieces braised in a rich red sauce made of chiles and tomato. Very simple to make, it does take time - 2-3 hours to simmers in the sauce until it's soft enough to melt in your mouth. The sauce is a mix of rehydrated guajillo (mild) and árbol (spicy) chiles with tomato, onion, garlic, oregano, and salt blended and used as a cooking base for braising the pork. The result is a rich, a little spicy brothy porky goodness that is the ultimate comfort food served over rice.

Worth mentioning that the famed expert on Mexican cooking, Diana Kennedy, made a home in eastern Michoacán in the town of Zitácuaro.