Sucdía

Sucdía is a traditional Mexican dish that is popular in the state of Michoacán. It is a type of tamale made with corn dough, filled with a mixture of meat, cheese, and sometimes vegetables, and wrapped in corn husks. The dish gets its name from the process of cooking it in a pit, similar to the method used for traditional Mexican tamales.

The preparation of sucdía begins with the creation of the corn dough, which is made from nixtamalized corn and water. The meat filling is typically a combination of pork and beef, often seasoned with spices such as cumin, chili powder, and oregano. The cheese used in the filling is usually queso fresco or cotija, which adds a tangy flavor to the dish. Vegetables such as onions, tomatoes, and potatoes may also be included in the filling.

Once the corn dough and filling are prepared, they are combined and wrapped in corn husks. The wrapped tamales are then placed in a pit, which is lined with hot stones and covered with more stones. The pit is heated over an open fire, and the tamales are cooked slowly for several hours. The heat from the stones helps to steam the tamales, cooking the filling and the corn husks.

Sucdía is typically served with a side of salsa or a spicy sauce, and it is often accompanied by a glass of mezcal, a traditional Mexican spirit. The dish is considered a delicacy in Michoacán and is often served during special occasions and celebrations. It is also a popular dish among tourists visiting the region, who are eager to try the unique flavors of Mexican cuisine.