The Morisqueta from Michoacán

The Morisqueta is an easy to make and authentic dish of the "tierra caliente" region in Michoacán, more precisely Apatzingan de la constitution, although its origin was attributed to Parácuaro Michoacán; a territory that in colonial times was part of the Apatzingan region. This mexican dish isn't complicated; it is made with cooked rice, and is served over a red salsa with tomatoes, onions, garlic, and half-melted cheese cubes. Other chefs cook their Morisquetas with pork and beef, and serve it with beans; also many people accompany their morisqueta with tostadas, totopos, tacos, or chicken in adobo; morisqueta can also be served with a salsa verde, as you can see it is a versatile dish!

Recipe for the morisqueta rice


* 2 lb. uncooked rice
* 2 lb. red tomatoes
* 1 lb. cooked and seasoned beans
* 6 Green Chiles (árbol or serrano)
* 1/2 lb. of Queso Fresco
* 1/2 onion
* 2 cloves of garlic
* Salt to taste


1) Wash the rice very well, then pour it in a pot with twice the volume of water (as an example, 4 cups of water for 2 cups of rice).

2) Add salt to taste, cover the pan and put over the stove at high heat setting. Mix constantly with a wooden spoon until the rice is well mixed in water, once the water begins to boil reduce heat. You'll know it is cooked when it has consumed all the water.

3) Meanwhile boil the tomatoes and chiles with little water until tender. Blend the chiles, tomatoes, the garlic, salt and a little bit of water to making it consistent enough. Now Fry the onion and pour the sauce over, then boil a few minutes. Remove from the heat and add the cheese, previously cut in small cubes.

4) To serve this dish, place a bed of morisqueta, top with the salsa and beans.

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