![](https://3.bp.blogspot.com/-78Fei2mY98Y/TbZ0iQOx96I/AAAAAAAAEfg/JzZrCeVQqhU/s400/la_hija.JPG)
Veronica!
That's her name.....I think. Veronica is a third generation artisan of the
corunda, also called the
tamal de ceniza(ash tamal). The
corunda is a pre-hispanic, triangular-shapped tamal from the
Purepecha native-American culture of Michoacan. Veronica learned to
make
corundas from her mother, Juanita, the founder of
Corundas
Juanita; a small stand in the carnitas village square of Quiroga,
Michoacan.
![](https://3.bp.blogspot.com/-Z1-SSspCh-U/TbZ0FFDO1NI/AAAAAAAAEfY/0uTm6vpaLas/s400/Menu.JPG)
Even
after over 20 years in the business, the stand has a hand written menu that has
to be redone fairly often, it practically looked brand new when I stopped by to
sample these special tamales.
![](https://2.bp.blogspot.com/-lE41IBLs1cM/TbZz43XaNpI/AAAAAAAAEfQ/1zxYfHggN5g/s400/corunda_wrap.JPG)
The
green leaves of the corn plant are used to wrap the tamal, not the husks. They
dangle loosely from the fist-sized triangle of pure corn
masa, maybe
some fresh corn thrown in.
Corundas can have cheese or a vegetable
filling, but often are just pure
masa.
![](https://2.bp.blogspot.com/-JyobwZ2ueYQ/TbZxYFmR7nI/AAAAAAAAEfI/aFPKWdrWzaQ/s400/corunda.JPG)
Each
day Veronica sets up shop--her mom is retired--she brings one steam pot full of
the compact packages of comfort. Veronica smiles contently, never laughing out
loud, or varying her facial expression much, even when a cheapskate customer
tries to talk her down from the $4MXP price per
corunda, about 33 cents
each. She also is gentle and congenial with Rafa, a pozole vendor that gossips
all day, and gives salty looks to many of her peers at the plaza.The way she
takes everything in stride, and puts up with Rafa's tacky behavior was baffling;
Veronica just quietly and peacefully passes each day while working her craft.
It turns out Veronica makes a pozole that's better, but sells at another
location on her off days with her husband.
![](https://3.bp.blogspot.com/-chEoeSjDJ4U/TbZtC0x_SuI/AAAAAAAAEfA/WK9sVlQ_GBM/s400/corunda_crema_salsa.JPG)
I
get the order of
corundas, three
corundas plus a mild tomato
salsa, and Mexican cream, but I asked her to just give me one, I had my heart
set on some other bites.This is just over a dollar for the works
here.
The key here is the masa; hand ground with a traditional
metate, seasoned by manual labor. The salsa and cream are ample, yet
more light and supportive to the
corunda's deep corn flavor.
I
listened to Veronica talk about
corundas--my questions were more just
to hear her talk, not for information-she spoke about her family, and hinted at
the long hours making
corundas, but not complaining. I must have spent
45 minutes with her, although it seemed the whole day had passed.I found myself
lost in her smile, coveting her natural state of being, and basking in her
innocence and inner beauty. I sometimes get so drawn in to these stands; the
people and their stories.
There's nothing greater than the traditions
handed from mother to daughter; timeless recipes from the
Purepecha
kitchen, with flavors that I'll never forget, and a smile that's more bewitching
to me than I could ever convey.
Corundas Juanita
Main Plaza at
Lazaro Carenas Sur/Vaco de Quiroga Pte.
Quiroga, Michoacan
mornings
until she sells out, around 3PM. Go early!