Origo, a bakery of origin, returns to the beginning of food and flavors. Pietro’s motto is “from the field to your hand” and the slogan “desde el campo hasta tu mano” is around his bakery.
Besides the burgers, choose from salads, baguettes, pizzas and sandwiches, along with special breads, puff pastries: croissants and seasonal treats like macarons, eclairs and pies. His bakery has dozens of kinds of breads, specializing in bolillos.
You might not be in the mood for the perfect burger, but if you want food which is as close to its origins as possible, try Origo.
ORIGO, Panadería de Origen
Boulevard García de León #936
…the origin of the perfect hamburger…
It doesn’t take a gourmet chef to define a perfect hamburger. The bun holds together to the last bite. The meat should be the right texture, neither tough from over-cooking, nor mushy from under-cooking. The sauce must flavor, but not overpower, the entire burger. The lettuce has to be crisp and the tomato ripe.
The origin of the hamburger was perfection and at Origo, it still is.
However, the spotlight is on the meat of the OrigoBurger. Ground in their own kitchen using pure beef, the burger is virtually, fat-free, seasoned with spices and Dijon Mustard seeds. Patties are hand formed, sealed in a vacuum bag, slow cooked for several hours in a water bath, opened and seared on a griddle. The sous-vide method of vacuum cooking retained all the juices, flavors and spices, while the hours of slow cooking produced the most tender, perfectly cooked patty imaginable.
As I bit-down, my teeth pushed past the poppy seeds to the “masa” bun, yellow from the corn, with the distinct flavor of sourdough. The sourdough-starter is over 80 years old, from a batch made by the great, great grandmother and literally smuggled out of Italy and into Morelia. The sliced tomatoes are slathered wth mayonnaise, placed on top of the lettuce and all of that is covered with lightly sautéed, thinly sliced, purple onion.
The seared burger was perfectly prepared, virtually grease-free, with a texture compatible with the rest of the burger. This is the origin of the perfect hamburger.
Besides the organic, green salad, the other choice of a side were different varieties of herb encrusted roasted potatoes, with a hint of olive oil.
Rose and I met the owner, Pietro, who was excited to chat about Origo. He spent part of his life in Italy, but preferred Mexico, the home of his mother. He went to Paris to study cooking and returned to Morelia eight years later to start his business.
From the ground up, Pietro started with land north of Morelia, growing his own grains. He has a mill to stone-grind his own grain.
Panadería de Origen
opens daily at 8am, 9am on Sunday
-parking in back-