The MAROGUI restaurant of the Hotel de La Soledad creates a culinary experience paying tribute to those who are no longer here, where traditional cooking techniques are fused creating new nuances in the culinary world.
The experience is in charge of the traditional Michoacan cook, recognized worldwide for preserving the ancestral techniques of P'urhépecha gastronomy Blanca Delia Villagomez.
Likewise, our Chef Josué Ontiveros will be the perfect ensemble to delight us under an innovative concept that will surprise you.
Come and discover why Michoacan cuisine was the paradigm for Mexican gastronomy to be named as an intangible heritage of humanity.
Sincretismo del conejo y la luna en la noche de corpus
Tzintzuntzan rabbit meat Stew served over an aguacata, (round shaped local traditional bread).
El misticismo del pato de ánimas
Tzintzuntzan traditional dish specially made to welcome the dearly departed.
Susurro de colibríes
HUCHEPO: Small traditional fresh sweet corn tamale from the P’úrhepecha region. ROMPOPE : Spanish version of Eggnog like drink spiked with rum. CALABAZA: Squash from the ex convent Santa Ana
El amor de la princesa p'urhepecha Japunda
White Fish Taco from the region’s state lake with capulin cherry sauce.
Maizoto en el Cupatitizio
Immaculate organic pig meat baked at low temperature, served over roasted corn kernels and green chile corn soup from the P'úrhepecha Plateau.
Ofrenda a la virgen de la Soledad en Mechuacan
Mysterious Mexican hot maize beverage with wild blackberries.
PRICE: $1,090 MXN
*Includes three mezcal coctails between dishes.