Nuevo San Juan Parangaricutiro
Paula Pascuala Campoverde
Maestra Cocinera Tradicional
View
Paula is a master in the art of traditional cooking. She has been in charge of keeping alive the gastronomic heritage that her ancestors passed on to her. She has become known for stews such as atápakuas: a thick sauce made with corn dough and various chilies.
Its traditional cuisine invites you to taste dishes that can only be found in this region, such as kusatápakua, xandúkata, pork trunks, huitlacoche, mole or pork meat with rajas; as well as rennet cheese in mushroom and squash blossom tacos.
Paula prepares one of the best capirotadas in the area, made from a water bread that she beats by hand, bakes in a wood-fired oven and browns in a pot with butter, and then garnishes with cheese, raisins and fruit.
Specialty
Paula’s specialty is atápakua, a thick sauce based on corn dough and chiles, especially highlighting her atápakua of llarín mushrooms, which earned her recognition for the best rescue dish. It is also known for its handmade capirotada and its innovative charanda and nurite atoles.
Location
Galería
Conoce a todas las
