Uchepos: what they are and how the sweetcorn tamales are made

What is it?

Uchepos are sweet tamales of tender sweetcorn (fresh, unripe corn) originating in the Purépecha region of Michoacán. Their name comes from the Purépecha 'ucheko' or 'ucheper'. Unlike most Mexican tamales, uchepos do not use nixtamalised maize masa, but rather the pulp of fresh sweetcorn ground directly, without going through the nixtamalisation process (cooking with lime). This gives them a naturally sweet flavour, a moister texture and an aromatic profile characteristic of freshly harvested tender maize. They are made with tender sweetcorn kernels, milk, sugar, butter, salt and sometimes bicarbonate of soda. They are wrapped in the very fresh green leaves of the corn cob (not dry husks) and steamed for 30–45 minutes. They are an emblematic dish of the sweetcorn season (June–September) in Michoacán, especially in Pátzcuaro, Uruapan and the high valleys where the best sweetcorn in the country is grown. They are served with Mexican cream, green tomato salsa and crumbled fresh cheese on top of each portion.

Origin and history

Uchepos are one of the oldest tamales of the Mexican repertoire, with a presence documented from before the conquest among the Purépecha (Tarascans) of Michoacán. Purépecha cuisine developed a great variety of tamales taking advantage of maize at its different stages of ripeness: dry nixtamalised maize for corundas and nacatamales, fresh tender maize for uchepos. This culinary diversification reflects the deep agroecological knowledge of the Purépecha about the maize cycle. The 'Relación de Michoacán' (sixteenth century), a Franciscan chronicle about the Purépecha, mentions variants of uchepos as part of the traditional Purépecha diet. During the colonial period and the following centuries they remained a regional identity dish without major modifications, which makes them an exceptional gastronomic testimony of the living pre-Hispanic repertoire. Pati Jinich, a Mexican chef with international reach, has documented and promoted them. It forms part of Purépecha cuisine, the core of Traditional Mexican Cuisine, Intangible Cultural Heritage of Humanity by UNESCO in 2010 with Michoacán as the country's representative model before the world.

Characteristic ingredients

The traditional recipe for uchepos begins with good-quality fresh tender sweetcorn —the secret lies in the natural sweetness of the corn, so sweet white or yellow varieties are preferred. The cobs are stripped with a knife and the kernels are ground on the metate or in a blender with a little water. The distinctive feature: the maize is not nixtamalised; the fresh corn is used ground directly. Whole milk, sugar, melted butter, salt and sometimes bicarbonate of soda or baking powder are incorporated to make the masa fluffy. The fresh green leaves of the corn cob (not the dry husks) are reserved for wrapping. The masa is poured into the leaves, wrapped into small tamales and steamed for 30–45 minutes. Regional variants: in Pátzcuaro they are made very sweet as a dessert; in Uruapan less sugary ones are preferred to accompany savoury meals; in some communities aniseed or vanilla is included; other versions carry pieces of fresh cheese inside the masa before wrapping. It is important to use tender sweetcorn: ripe corn ruins the texture.

Cultural significance

Uchepos are one of the most representative dishes of Purépecha cuisine and a symbol of the sweetcorn season in Michoacán. Their consumption is concentrated in the tender sweetcorn harvest season (June–September), when they appear in markets, eateries and family homes of the Purépecha region: Pátzcuaro, Uruapan, Cherán, Paracho, Erongarícuaro, Quiroga and Tzintzuntzan. SECTUR and the government of Michoacán promote them as an emblematic cultural tourism product, and they feature prominently at regional gastronomic festivals. Pati Jinich, a Mexican chef with programmes on PBS and in The New York Times, has brought them to international audiences. Purépecha cooks such as Benedicta Alejo, María Elida Gómez Tena, Juana Bravo Lázaro and Rosalba Morales Bartolo have included them in their traditional repertoires. It forms part of Traditional Mexican Cuisine, Intangible Cultural Heritage by UNESCO in 2010 with Michoacán as the model. It economically supports producers of native landrace maize, especially local varieties such as blue, white and yellow, grown in the Michoacán sierra in traditional ancestral milpa systems.

Frequently asked questions

What is the difference between uchepos and regular tamales?

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

Are uchepos sweet or savoury?

Classic uchepos are sweet, thanks to the natural sweetness of the tender sweetcorn complemented by 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 by green salsa, cream and crumbled fresh cheese as a garnish.

When are uchepos prepared?

They are traditionally prepared during the tender sweetcorn season in Michoacán, which runs from June to September. Out of season it is hard to find them authentic because they require freshly harvested sweetcorn for their characteristic flavour. In season they appear abundantly in Purépecha markets of Pátzcuaro, Uruapan, Cherán and other towns. Some restaurants prepare them with frozen corn out of season, although the result is not optimal.

Where do uchepos come from?

They originate in the Purépecha region of Michoacán, with their main presence in Pátzcuaro, Uruapan, Cherán, Paracho, Erongarícuaro, Quiroga and Tzintzuntzan. Their origin is pre-Hispanic Purépecha, documented from before the conquest in the sixteenth-century Relación de Michoacán. Uchepos have remained a regional identity dish without major modifications for centuries, preserving ancestral techniques such as the use of tender sweetcorn without nixtamalising.