In the beautiful state of Michoacan, the indigenous Purepecha kitchen includes a delilcious beef and chile stew called Churipo.

When I was in Uruapan last April, this bowl of red was one of the culinary highlights. Also served with it were the tamales of the region known as corundas.

Daniel Hoyer's book Culinary Mexico features a recipe that seems almost nothing like the dish I ate, but looks good anyway.