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 5 months ago
Senor Martin, pozole and menudo, the foods of the gods!!!!
RadioDial Premium Member 5 months ago
Ha, the “pot that stores the other pots”, that’s what we call it, too.
RadioDial Premium Member 5 months ago
I like how your Ama can deal out the chore assignment in English.
MikeBy62 5 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 5 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 5 months ago
I’m getting hungry just thinking about it!
BlueIris Premium Member 5 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 5 months ago
Is the hominy used whole or gritted?