Dish

Técula mécula

Técula mécúla is a sweet and slightly tangy dessert that is popular in the Mexican state of Michoacán. The dessert is made with fermented corn dough, which is then mixed with piloncillo syrup and baked until it is golden brown. The resulting dessert has a slightly chewy texture and a sweet, caramel-like flavor.

European cuisine› Mediterranean cuisine› Spanish cuisine

Dessert› Tart

Origins and history

Técula mécúla is believed to have originated in the Purépecha indigenous community in Michoacán. The dessert has been enjoyed for generations and is often served during special occasions such as weddings and holidays.

Dietary considerations

Suitable for vegetarians and gluten-free diets.

Variations

There are many variations of técula mécúla, some of which include adding cinnamon or vanilla to the dough, or using different types of sweeteners such as honey or agave syrup. Some recipes also call for topping the dessert with whipped cream or fresh fruit.

Presentation and garnishing

Técula mécúla is typically presented on a decorative plate or platter. It can be garnished with fresh fruit or a dusting of cinnamon.

Tips & Tricks

To achieve the perfect texture, it is important to ferment the corn dough for at least 24 hours before baking. Additionally, it is recommended to let the dessert cool completely before slicing and serving.