Jean Lamberty on Disovering Pozole in San Miguel
Post-Graduate Writer and ‘08 Participant Writes about discovering new foods in San Miguel:
Pozole
One delicious rite-of-passage in San Miguel is eating pozole. I lost my pozole virginity at La Alborada, an unpretentious restaurant just a block from the jardin. Other food is available, but you want the pozole.
Pozole is a traditional soup made with red chiles and a hominy-like corn called nixtamal. The waitress will ask if you want pork, chicken, or beef (I had mine sin carne.) Before the soup comes, the waitress brings a basket of crispy dried corn tortillas and small bowls of diced onion, shredded lettuce, chopped radishes, oregano, ground hot peppers, and limes. My friend and I thought this was a strange version of chips and salsa one is served at American Mexican restaurants, so we dug in.
Then our soup came. It looked like tomato soup with chick peas and it tasted pretty good. Fortunately the couple at the next table recognized our ignorance and intervened. Those little bowls of vegetables and spices are for garnishing the soup! You load up the soup and then squeeze lime juice over it. The flavors and textures blend into a unique, wonderful taste experience, especially when you scoop up the soup with the dried tortillas. My mouth is watering just thinking about it.
Other restaurants serve pozole, and other delicious soups, as well. But I highly recommend La Alborada. The pozole is great and inexpensive, and the restaurant is informal, friendly, and fun.
La Alborada
Sollano #11 (just south of Correo)
Monday-Saturday 1:00-10:30 PM (closed Sundays)
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