Specializing in the cuisine of the Tierra Caliente (Hot Land) region of Michoacán’s southeast corner, this lovely courtyard restaurant spread over three rooms and crammed with colorful handicrafts serves a mindblowing aporreadillo (breakfast stew of eggs, dried beef and chili) and some of the best frijoles de la olla (beans slow-cooked in a pot) we’ve ever tasted.
Fonda Marceva
Morelia