The tin roofed loose planked artisan empanada bakery is behind the wood fired "horno" -- hand built from local "ladrillos" and plastered with clay. These roadside bakeries dot the landscape of rural Michoacan. You can see the ovens from a distance, and when you see smoke billowing out you know the bakery is "Abierto"
We drove away with spicy chicken in red sauce, and sweet "Pina" (pineapple) empanadas each about the size of a frisbee folded in half.
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