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Morelia restaurant recommendations?


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It's been years since I've spent any time in Morelia but I'm headed up for a few days and would greatly appreciate any reasonably current restaurant recommendations. Anything from high end to good taqueries would be useful. 

Thanks!

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La Cocina De Licha - Lunch only 1-4 M-F, home cooking, desserts, inexpensive, close to Centro. La Corregidora 669, 443 312 6165.

Cenaduría De La Parroquia De La Inmaculada - Dinner every night starting at 7:00. Located in a church, the money raised helps support the church. Buy tickets, then use the tickets to buy food from different purveyors, all in one place. Tejedores de Aranza No. 314, 443 314-1840

Mercado Independencia has a lot of varied and good food choices. It's a large mercado, very busy.

I also went to several fine dining restaurants, including Lu and Mirasoles, both of which were very good and near the main plaza.

 

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Kevin, there's a lot new to the restaurant scene in Morelia, although I'm always partial to the old faithfuls: Lu Cocina Michoacana on the ground floor of the Hotel Casino, Fonda Marceva at Abasolo 455, Centro Histórico (really, a do-not-miss for breakfast or comida; they open at 9AM and close at 6PM), San Miguelito at the intersection of Ventura Puente and Av. Camelinas.  There are some newer places that are great: Tata Mezcalería on Bartolomé de las Casas, Cuish on Santiago Tapia for Oaxacan food, Chango on Sor Juana Inés de la Cruz, and La Plazuela for Cuban food, also on Sor Juana Inés de la Cruz.  For a hamburger, it's always Hamburguesas Richard's for me, on Morelos Sur 398, Centro Histórico.  And I also love La Inmaculada, as nolajoe mentioned.  Sometimes the food is wonderful, sometimes not so much, but the ambience is fabulous and there is nothing else like it in Mexico--maybe even in the world.
http://mexicocooks.typepad.com/mexico_cooks/2008/10/la-inmaculada-concepción-cena-con-concha.html

Even though the family that owns Los Mirasoles are good friends of mine, I don't recommend the restaurant.  The place is beautiful, though.

If you're going to Pátzcuaro, DO NOT MISS La Tradición in the portales across the street from the Basílica de Nuestra Señora de Salud.  The food is out of this world, regional offerings from the Tierra Caliente.

  

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Thank you all very much! I really appreciate all of the suggestions and will definitely follow up on all of them. 

More Liana, I hope it goes without saying that when researching restaurants there my first stop was "Mexico Cooks!," but I didn't find recent posts on restaurants there and certainly wasn't going to bother you with my question given all you and so many others are dealing with after the horrible earthquakes. Thank you for responding anyway!

 

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Have you tried chorizo verde? It was milder, with fruit, than regular chorizo. I tried it for the first time at a restaurant in Morelia. It turns out that the owner of restaurant is a former brother-in-law. He sent a kg home with me. I have found it in Guadalajara but it was not as good. I will have to find out the name of the restaurant.

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6 hours ago, Tiny said:

Have you tried chorizo verde? It was milder, with fruit, than regular chorizo. I tried it for the first time at a restaurant in Morelia. It turns out that the owner of restaurant is a former brother-in-law. He sent a kg home with me. I have found it in Guadalajara but it was not as good. I will have to find out the name of the restaurant.

This sounds really interesting.  Chorizo verde normally is made with different cuts of pork, spinach, pumpkin seeds, and other ingredients--but no fruit--and comes from Toluca, capital of the State of México.  I'd love to hear more about a version with fruit, and from where.

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On 9/29/2017 at 8:31 PM, Tiny said:

The chirizo I had was also from Toluca. It had golden raisins and almonds.  The new name for the restaurant is Pioneros Forasteros at Virgo 144. Phone +52 443 316 3216

I will definitely look for it the next time I go to Morelia!  Thanks for the name and address, Tiny.

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I was wrong about the chirizo with the raisins and almonds being made in Toluca. They do make it in Toluca but this was made by the owner of the restaurant in Morelia. His name is Señor Bulmaro. He will sell it by the kg but it is by order only. He only makes it when needed. If interested, his phone number is 443 314 0569. Please give him a few days notice so he can work it into his schedule. He will ship but you pay the shipping. Still working on the address for the street market in Guadalajara that sells the plain chirizo.

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1 hour ago, Tiny said:

IStill working on the address for the street market in Guadalajara that sells the plain chirizo.

I always saw it at the Tianguis del Sol, at the corner of Tepeyac and Copérnico, Colonia Chapalita in Guadalajara, open Wednesday, Friday, and Sunday.  Could that be it?  And psst, it's chorizo...

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Please excuse my spelling. I am typing with my big fingers on a cell phone. hahaha And I am a terrible speller. Oh, I forget to mention that my wife is coming home tomorrow from Morelia with a kg of the chorizo verde. She is visiting her family.

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2 hours ago, Tiny said:

Maybe this should be in a different chat but if you want something different, how about tacos in Guadalajara where the shell is fried cheese. Be steady my heart.

I was watching an episode of Diners, Drive Ins and Dives a couple of days ago and Guy was at a place where they make pizza with a crust of fried cheese. He said it was delicious.

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