UCHEPOS

For as long as I can remember, my grandmother always has uchepos at her house whenever I visit, either because she buys them to have ready for our arrival or makes them herself. It has truly become a tradition to eat this dish at her house every time I go to Los Reyes, Michoacán. So much so that when I can't visit her with my parents, she sends me frozen uchepos so I don't miss out on having a few. That's why I thought it was only fair to dedicate this article to this dish, and of course, to my grandmother.

So, what exactly are uchepos? Well, if you know tamales, you basically have half the answer. This dish is a type of tamal made with ground corn kernels. The name of this dish comes from the Purépecha language, and they originate from Tierra Caliente in Michoacán.

While this dish is not as well-known in the rest of the country, in Michoacán, they are easy to find due to their popularity. Unlike tamales, they don't have a special occasion for being eaten, which is why they can be found year-round without having to wait in line to buy them. Uchepos are truly a culinary gem that deserves to be discovered and tasted by all of Mexico for their excellent flavor.

Since they are made with tender and cooked corn, the flavor of uchepos is relatively sweet. When prepared with butter or lard, salt, and baking powder, these flavors are enhanced. Like tamales, they are cooked in corn husks and steamed, helping them to puff up in a controlled manner and giving them a soft texture that is truly perfect.

It's been a long time since I've had uchepos due to being abroad, but I eat them as they should be eaten: with green salsa, cream, and fresh cheese... that's all you need to truly enjoy an uchepo. This combination of flavors with the corn is what has made me addicted to my grandmother's uchepos, and they can be eaten for breakfast or dinner.

I've seen on social media that they can also be served as a dessert, drizzled with condensed milk or jam. While I have never tried them this way, I wouldn't be opposed to the possibility of trying something new.

That's how cooking is, full of history and emotion thanks to those who have taught us and prepared the dishes we love the most. The nostalgia factor is enormous in culinary culture, and it's thanks to this that many of us love food so much that we dedicate ourselves to expressing and sharing this love through a dish. Thank you for the uchepos, Grandma.