A variety of traditional dishes by Imelda Campos, widely regarded as the finest cook in town, prepared in a parangua, a traditional Purépecha kitchen. Atapakua de habas, atapakua de carne, pipián con lengua de vaca (wild sorrel), tamal de huitlacoche, huitlacoche frito and picadillo de trompa de puerco (trumpet mushrooms). (Felipe Luna / For The Times)