Pátzcuaro | Restaurant

El Tarasco y La Fuente

Tables where you find local conversation and flavors

Reservations > (52) (434) 342 02 27

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The restaurant

The same business concept under two different names and in two different places. El Tarasco -in a typical indoor dining area- and La fuente -in a courtyard surrounded by arches; both offering a menu with Mexican and international cuisine, but where regional specialties predominate. Beef stew, anchovy in adobe sauce and other dishes where careful preparation guarantees a wonderful dining experience.

Our Chef

Roberto Sánchez

Our Chef, a professional expert in Michoacán cooking, who produces these essential recipes which are unsurpassed at any of the restaurant tables throughout the state: a delicious Purépecha style or Tarascan soup and spicy trout.

Distinctive features

Two large areas... -One outdoor and one indoor space-with a single restaurant concept.
The bar show... Saturday nights with dinner, drinks, live music and regional dances.
Being part of a hotel... with professional standards at an international level.
Delicious Tarascan soup and spicy trout... authentic, but with a quality that makes them special.

The best table

One inside and one outside

For any time of the day or depending on the weather... In the Tarasco, the table to the left of the entrance and outside in the patio, one of the round tables by the fountain.

See the best table >>

The restaurant Gastronomy Reservations

Club cookbook

Download our cookbook and consult the complete recipe

Marinated trout

High Level of difficulty: High

Preparation time: 20 minutes

Serves: 4

Casa Madero Cabernet Sauvignon or Monte Xanic red wine

Ingredients

4 clean salmon trout
160g butter
Salt to taste
4g pepper
2 oranges
1 tomato
1 onion
50 cm aluminum foil

Spread butter on aluminum foil
Place butterflied trout on top/p>
Add salt and pepper
Arrange crescent-shaped oranges, tomatoes and onion on top and coat with marinade.
Close, making balloon shape with aluminum
Place in large pan and cook on medium heat for 10 minutes on each side.
Accompany with white rice and steamed vegetables