A hominy-corn soup with pork or chicken, garnished at the table with shredded lettuce or cabbage, sliced radish, lime, dried oregano, ground chile and crisp tostadas. Comes in white, red and green varieties.
Where to eat it: 4 restaurants across 1 city.
Pozole is a Pre-Hispanic ceremonial soup dating to the Aztec era; the word comes from the Nahuatl pozolli (foamy). Originally made with the meat of sacrificed prisoners, the dish became pork after the Spanish arrival. Three regional styles dominate: blanco (Mexico City and the central highlands), rojo (Jalisco and Sinaloa) and verde (Guerrero, with pumpkin seeds). Today pozole is the Thursday lunch ritual across Mexico City, served from late afternoon at fondas and pozolerias citywide.
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
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Tip from the editors. The broth gets richer overnight; make it a day ahead. The cabbage and radishes go in cold, on top of the hot soup, just before eating.
Casa de Tono in Mexico City is the 24-hour pozole and antojitos chain; the Londres Juarez branch runs full service through the night with hot pozole at 03:00.
TryPozole blanco
Cafe de Tacuba in Mexico City is the Mollinedo family's 1912 Centro Historico room on Tacuba, the 17th-century palace dining hall that runs every traditional.
OrderEnchiladas de mole verde; tamales served with frothy chocolate caliente.
TipDaily 08:00-23:00; the strolling student trio on Sunday afternoons is the move for the room's full character.
El Cardenal in Mexico City is the Briz family's 1969 Centro Historico room on Palma, the traditional Mexican breakfast institution where hot chocolate.
OrderThe hot chocolate with pan de nata; chiles en nogada when in season July to September.
TipOpen 08:00-18:00; the Centro location seats four floors and still queues by 09:30 on Sunday morning.
El Bajio in Mexico City is chef Carmen Titita Ramirez's Veracruz-rooted regional Mexican kitchen with the Polanco branch on Alejandro Dumas.
OrderCarnitas; empanadas de platano relleno de frijol; tamal de mole.
TipOpen daily 09:00-22:00. The Azcapotzalco original is the deeper room for Veracruz regional depth.
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