Fonda Marceva

Mexican in Morelia

Specializing in the cuisine of the Tierra Caliente (Hot Land) region of Michoacán’s southeast corner, this lovely courtyard restaurant spread over three rooms and crammed with colorful handicrafts serves a mindblowing aporreadillo (breakfast stew of eggs, dried beef and chili; M$90) and some of the best frijoles de la olla (beans slow-cooked in a pot; M$60) we’ve ever tasted.

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