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 10 months ago
Senor Martin, pozole and menudo, the foods of the gods!!!!
RadioDial Premium Member 10 months ago
Ha, the “pot that stores the other pots”, that’s what we call it, too.
RadioDial Premium Member 10 months ago
I like how your Ama can deal out the chore assignment in English.
MikeBy62 10 months 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 10 months 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 10 months ago
I’m getting hungry just thinking about it!
BlueIris Premium Member 10 months 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 10 months ago
Is the hominy used whole or gritted?