Potzol den Cano takes its name from pozole, the impossibly rich soup of pork and hominy that nourishes even better than menudo. Instead of just serving red broth, Potzol offers milky white broth as well while allowing you to customize the pork cuts in your soup—some pork head, maybe, or shoulder or leg. It’s up to you to decorate it with radishes, salsa, tostadas, and lettuce, making a bowl of already-dense bliss even heavier, even better. But sticking to the pozole here, as rich as it may be, neglects an encyclopedic menu chockablock with regional specialities.
My top dish in the last 12 months is from a restaurant owned by people from a Mexican state most non-Mexicans have never heard of. This dish alone makes me want to head for the Tijuana airport, get on... More »
Ever heard of Querétaro? It has next-to-no name recognition in Orange County, unlike so many of the other Mexican states: no mass migration to these parts à la Zacatecas and Michoacán, no transcendent reputation à la Guanajuato and Oaxaca, not a... More »
My in-laws make the best pozole in the world. This is not open for discussion; anyone who has ever had it at any Gutierrez family gathering knows the truth. Come Christmas time, certain houses from ... More »
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