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.
…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-
The burger was a masterpiece of delicious flavors, including the quarter-pound beef patty, seasoned to perfection. I wanted to try the falafel, but a previous customer cleared the racks and kept them all to herself. But, I’m not bitter. There is always a next time.
And there will be a next time to try the other delights on the menu. They do french fries with pico de gallo, sprinkled with Oaxacan cheese and covered with mushroom gravy. The churros are the best, according to that friend, while the chilaquiles, molletes and croissants sandwiches looked delicious.
PATCHÁ = FOOD-LOVE-ART
Aldama 373-B, Morelia 58000
When the biggest decision is deciding between burgers, either beef, portobello mushrooms or lentil patties, you know you are at the right place. PATCHÁ is tucked in the heart of Morelia, just down the street from Casona Rosa B&B on Aldama, and the home of all three tastes.
Chef Jorge and server Alexis are a delight. They have only been open two months, but ready to expand their location. They are planning cooking classes and are ready for group meals. The bottom floor has communal tables, while the second floor offers 4-tops.
As I waited for my dining companion, a friend informed me it was the best lentil burger in the world, while a total stranger thought the portobello burger was the tastiest in town.
So, I tried the beef.
All of the burgers are “…a la lena,” cooked over wood-fire for a true burger taste.
Everything is homemade.
The fries are hand-cut and the salad was a mixture of fresh greens, with chopped tomatoes and cheese crumbles on top. Drinks included Agua de Jamaica, plus organic coffee and teas.
The location is surrounded by universities, but there was plenty of parking spaces and easily accessible in the centro.
Next time you are craving artful food in Morelia, try PATCHÁ.
You will not be disappointed.
There is a choice between fresh salad or fries
Boulevard Garcia de Leon 936