Uchepos: the fresh-corn tamales of Purepecha cuisine

What is it?

Uchepos are sweet tamales of tender corn (fresh corn not yet mature) originally from the Purepecha region of Michoacan. Their name comes from the Purepecha 'ucheko' or 'ucheper'. Unlike most Mexican tamales, uchepos do not use nixtamalised maize masa, but the pulp of the fresh corn ground directly, without going through the nixtamalisation process (cooking with lime). This gives them a naturally sweet flavour, a more moist texture and a characteristic aromatic profile of freshly harvested tender corn. They are prepared with tender corn kernels and ground, milk, sugar, butter, salt and sometimes bicarbonate. They are wrapped in the fresh green husks of the corn cob (not dried husks) and steamed for 30-45 minutes. They are an emblematic dish of the corn season (June-September) in Michoacan, especially in Patzcuaro, Uruapan and the high valleys where the best corn in the country is grown. They are served with Mexican crema, green tomatillo sauce and crumbled fresh cheese on top of each portion.

Origin and history

Uchepos are one of the oldest tamales of the Mexican repertoire, with documented presence from before the conquest among the Purepecha (Tarascos) of Michoacan. Purepecha cuisine developed a great variety of tamales taking advantage of corn at its different stages of maturity: dried nixtamalised maize for corundas and nacatamales, fresh tender corn for uchepos. This culinary diversification reflects the deep agroecological knowledge of the Purepecha about the corn cycle. The 'Relacion de Michoacan' (16th century), a Franciscan chronicle on the Purepecha, mentions variants of uchepos as part of the traditional Purepecha diet. During the Colonial period and the centuries that followed, they were preserved as a regional identity dish without major modifications, making them an exceptional gastronomic testimony of the living pre-Hispanic repertoire. Pati Jinich, a Mexican chef of international projection, has documented and promoted them. They form part of Purepecha cuisine, the core of Traditional Mexican Cuisine, UNESCO Intangible Heritage of Humanity 2010 with Michoacan as the representative model of the country before the world.

Characteristic ingredients

The traditional uchepos recipe begins with fresh tender corn cobs of good quality, the secret being in the natural sweetness of the corn, so white or sweet yellow varieties are preferred. The cobs are stripped with a knife and the kernels ground on a metate or in a blender with a little water. What sets them apart: the maize is not nixtamalised; the fresh corn is used directly ground. Whole milk, sugar, melted butter, salt and sometimes bicarbonate or baking powder are incorporated to make the masa fluffy. The fresh green husks of the cob (not dried husks) are reserved for wrapping. The masa is poured onto the husks, wrapped in the shape of a small tamale and steamed for 30-45 minutes. Regional variants: in Patzcuaro they are made very sweet as a dessert; in Uruapan they are preferred less sugary to accompany savoury meals; in some communities aniseed or vanilla is included; other versions have pieces of fresh cheese inside the masa before wrapping. It is important to use tender corn: mature corn ruins the texture.

Cultural significance

Uchepos are one of the most representative dishes of Purepecha cuisine and a symbol of the corn season in Michoacan. Their consumption is concentrated in the harvest season of tender corn (June-September), when they appear in markets, fondas and family homes of the Purepecha region: Patzcuaro, Uruapan, Cheran, Paracho, Erongaricuaro, Quiroga and Tzintzuntzan. SECTUR and the Michoacan state government promote them as an emblematic cultural tourism product, and they feature prominently in regional gastronomic festivals. Pati Jinich, a Mexican chef with programmes on PBS and The New York Times, has brought them to international audiences. Purepecha cooks such as Benedicta Alejo, Maria Elida Gomez Tena, Juana Bravo Lazaro and Rosalba Morales Bartolo have included them in their traditional repertoires. They form part of Traditional Mexican Cuisine, UNESCO Intangible Heritage 2010 with Michoacan as a model. They economically support producers of native heirloom maize, especially local varieties such as the blue, the white and the yellow, which are grown in the Michoacan sierra in ancestral traditional milpa systems.

Frequently asked questions

What is the difference between uchepos and regular tamales?

Uchepos are made with fresh tender corn ground directly, without being nixtamalised, while regular tamales use nixtamalised maize masa (cooked with lime). This gives uchepos a naturally sweet flavour, a more moist texture and the characteristic aroma of tender corn. In addition, uchepos are wrapped in fresh green cob husks, not in dried husks like other traditional Mexican tamales.

Are uchepos sweet or savoury?

Classic uchepos are sweet, thanks to the natural sweetness of tender corn supplemented with added sugar, milk and butter. However, less sugary or savoury versions also exist to accompany meals. The sweeter versions are served as a dessert or afternoon snack; the less sweet ones are accompanied with green tomatillo sauce, crema and crumbled fresh cheese as a garnish.

When are uchepos prepared?

Traditionally they are prepared during the tender corn season in Michoacan, which runs from June to September. Out of season it is difficult to find authentic ones because they require freshly harvested fresh corn for their characteristic flavour. In season they appear in abundance in Purepecha markets of Patzcuaro, Uruapan, Cheran and other towns. Some restaurants prepare them with frozen corn out of season, although the result is not optimal.

Where are uchepos originally from?

They are native to the Purepecha region of Michoacan, with main presence in Patzcuaro, Uruapan, Cheran, Paracho, Erongaricuaro, Quiroga and Tzintzuntzan. Their origin is pre-Hispanic Purepecha, documented from before the conquest in the 16th-century Relacion de Michoacan. Uchepos have been preserved as a regional identity dish without major modifications for centuries, conserving ancestral techniques such as the use of tender corn without nixtamalisation.