StewsMediumFree

Mextlapique (Corn Husk Wrapped Fish)

Name: Mextlapique (Corn Husk Wrapped Fish)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 cloves Garlic (finely chopped); 800 g Carp or trout (in pieces); 2 Lime (juice); 12 Dried corn husks (soaked); 1 bunch Fresh epazote; 3 Serrano chilli (sliced)

55 min (30 prep + 25 cook) Medium 4 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Fresh fish seasoned with epazote and chilli, wrapped in corn husks and steamed on the comal, a pre-Hispanic Purépecha recipe.

About this recipe

Mextlapique is one of Mexico's oldest dishes, of pre-Hispanic Purépecha origin from Michoacán: freshwater fish seasoned with epazote, serrano chilli and salt, wrapped in damp corn husks and cooked directly on the comal. It is a technique that predates tamales and allows the fish to steam inside its own wrapping, retaining all moisture and aromas. The name comes from the Nahuatl 'metztli' (moon) and 'apiqui' (thing of the water), a reference to the lake-based methods of fishing and cooking. It is a dish of extraordinary simplicity that reveals the sophistication of indigenous Mexican cuisine.

History & Origin

Mextlapique predates the Spanish conquest and is directly linked to the Purépecha (Tarascan) culture of Lake Pátzcuaro in Michoacán, where fishing was central to the economy and gastronomy. The Purépecha, a people never conquered by the Aztecs, developed a unique lacustrine cuisine based on white fish from the lake (Chirostoma estor), axolotls, algae (charales) and ducks. Mextlapique represented the most efficient way to cook fish on the lake shores, directly on hot stones or clay comales, using the corn husk leaves from surrounding milpas as wrappers. With the arrival of gastronomic tourism to Lake Pátzcuaro in the 20th century, mextlapique was rediscovered as an emblem of pre-Hispanic Michoacán cuisine and today is served in the best restaurants of Pátzcuaro and Morelia, adapted with trout when white fish is scarce.

Estimated cost

£9.50

Total cost

£2.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

28g

Protein

Carbohydrates

Fat

1.5g

Fibre

380mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the corn husks in hot water for at least 20 minutes until completely pliable and not cracking when folded. Drain and pat dry with a cloth.
2
Clean the fish and cut into medium pieces or leave as fillets. Season with salt, chopped garlic, fresh epazote, sliced serrano chilli and a squeeze of lime. Leave to marinate for 10 minutes.
💡 Epazote is essential in authentic mextlapique - it is the quintessential pre-Hispanic aroma of Lake Pátzcuaro.
3
Place a portion of marinated fish in the centre of a corn husk. Add a little more epazote and a slice of chilli. Fold the husk to close the parcel and secure with strips of corn husk or a cocktail stick.
4
Heat the comal over medium-high heat. Place the mextlapiques directly on the comal and cook for 10–12 minutes per side until the husks are golden and toasted. The fish will be steamed inside. Serve immediately in the husk.
💡 Do not open the parcels until the moment of serving - the steam accumulated inside finishes the cooking perfectly.