“Corundas are a dish with pre-Columbian origins that consists of corn masa (dough) wrapped in (more) corn — or reed — leaves and steamed. They can be either triangles or thin rectangles in shape. The texture of corundas is distinct and differs greatly from the more common tamal, which is often fluffier, like bread. Corundas are denser and more tender, with a more intense flavor.”
María Meléndez, Writer
The corunda is like the tamal 2.0 — more dense, more intense and… triangular!
Pastor and carnitas might steal the limelight, but suadero tacos are in a league all of their own — try making them yourself.
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You know the old saying, u0022It’s as Mexican as apple cakeu0022 right? In case you didn’t, here’s the recipe for manzana magic you’ll never forget.
