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When we lived in central Oaxaca there were different pozoleras around the colonia that made pozole on different days, so we could get a plate twice a week. Sadly, in Guatemala it doesn’t really exist, unless my wife makes it, which is less than once a year.
The part about the radishes reminds me that, usually, anywhere where I’ve been for a “major” meal, the cut vegetable appetizer with dip is mostly uneaten; however, once I went to a holiday meal hosted by a friend of mine that was mostly her family and… they ate it all! I was stunned. :)
SHIVA about 1 year ago
Senor Martin, pozole and menudo, the foods of the gods!!!!
RadioDial Premium Member about 1 year ago
Ha, the “pot that stores the other pots”, that’s what we call it, too.
RadioDial Premium Member about 1 year ago
I like how your Ama can deal out the chore assignment in English.
MikeBy62 about 1 year ago
When we lived in central Oaxaca there were different pozoleras around the colonia that made pozole on different days, so we could get a plate twice a week. Sadly, in Guatemala it doesn’t really exist, unless my wife makes it, which is less than once a year.
Cactus-Pete about 1 year ago
Lots of good posole in New Mexico. At the restaurant Hot Tamales you can get posole with a tamale dropped in it (and all toppings, of course). Mmmm.
darcyandsimon about 1 year ago
I’m getting hungry just thinking about it!
BlueIris Premium Member about 1 year ago
The part about the radishes reminds me that, usually, anywhere where I’ve been for a “major” meal, the cut vegetable appetizer with dip is mostly uneaten; however, once I went to a holiday meal hosted by a friend of mine that was mostly her family and… they ate it all! I was stunned. :)
mistercatworks about 1 year ago
Is the hominy used whole or gritted?