Sunday, August 16, 2009

Holy Posoly, runner-up Soapies

In my 11 months in Zacatecas, I've come to enjoy two dishes more than any others.

Number 1 is Pork and Hominy Stew with Red Chiles (Pozole Rojo) pronounced po-so'-lay row-cho with the ch like in the German ach. Sample recipe at

The thing that makes it for me is the chewiness of the hominy and pork (shredded here in Mexico), the crispiness of the onions, lettuce and radishes seasoned with the tanginess of the lemon juice.

Number 2 is Sopes pronounced so'-pays or little round masa patties with a ridge around the edge. They're a lot thicker than tortillas and only semi rigid. My favorite taqueria serves them with Picadillo (a ground meat, potato and onion mix) topped with lettuce, tomato, onions, cream (not sour) and cheese (never yellow in Mexico).

Both pozole and sopes can be found in an almost endless number of variations and are all good as long as fresh ingredients are used. I've never been disappointed.


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