Thomas D. wrote:I noticed the mention of the three pozoles at Asi es Guerrero on extramsg's post and saw his pictures of the green. Could anyone elaborate on the differences between the three? Which should I try if going for the first time?

This is really the kind of post where the brilliant one, RST is needed. I have a smattering of understanding of the 3 types of pozole, a lot of it gleamed from his posts on the subjects, but I do not have ability to explain it quite like he would. So considere this a baby lesson until someone can duplicate the master.

It is my understanding that pozole or cooked green corn kernals in broth is a dish popular in all parts of Mexico, but different parts of Mexico do it differently. I believe that in the more Northern regions and in say Texas and New Mexico, pozole is red, made from a sluice of dried red chili's. In the south-west of Mexico, especially in the state of Guerrero, pozole is made green from a mixture of fresh chili's, herbs and sometimes pumpkin seeds, almost like a mole in the broth. Also, I believe that in version made in or toward the US, the meat tends to be more "regular" bits of pork, while the traditional pozole of the southern parts of Mexico is made from the odder parts of the pig, especially the feet. This, of course leaves the white pozole, a pozole made with neither bases, thus leaving it blank and "white". As far as I know, there is no home to the white pozole per se. I think white is meant for people who do not like as much spice, who like the clean palate to doctor the pozole just to their taste.

I have equated pozole before to pho, as each bowl is customizable. Whether red, green or white, you get an assortment of accessories including chicharron, tostata discs, dried peppers, an oregano shaker and other stuff to make your bowl yours.

The intersection of North and Pulaski is surely the pozole capital of the city with two fine houses of pozole close to each other. Asi es Guerrerro is on North just west of Pulaski and San Juan Pozoleria is on Pulaski, just south of North. San Juan keeps much longer hours, but otherwise, they are both very good.

A final warning. A bowl of pozole is very filling.

Rob

Just to amplify, pozole is claimed by Guerrero, and especially Acapulco, as the typical local dish. The white, which is really clear, appears to be the original. The green is made with sqaush seeds, tomatillos, epazote and something called lengua de vaca, I think and to my mind is the superior one. The red is probably the most widespread, and is associated with Jalisco. That's standard here. The really good stuff is made such that the kernels are hand-scored before treating and cooking, leading to a little crown or flower.

The "pozole" is, literally, the hominy that is used.

In Acapulco, at least, the garnishes are oregano, tostadas, cabbage, limes, onion, and ground chile. If you are lucky you might get chicharones adn avocado. Several places there have pozole all week long, and in all three colors.

PS, to clarify something I wrote and posted in some haste, the actual corn kernal is nixtamal. As I understand it, nixtamal that has been simmered to softness can be called generally "posole." Thus, white hominy in a can is labeled pozole. On the other hand, I also have seen it said that pozole properly refers only to the pork soup containing boiled nixtamal.

PPS, here's an article (in Spanish) on the history and variety of posole/pozole. Note the references to the unusual dry pozole and the anise-flavored sweetish version.
Pozole

JeffB, I think that's all true. It's worth noting that hominy is essentially the same stuff that is used to make tortilla flour/dough. So as common as tortillas are as a bread in Mexico, pozole is as a soup.

I know many people who prefer red to green, and plenty of Mexicans, not just from the north or Michoacan, who do as well. It's basically a choice between that earthy dried chile flavor versus the more herbaceous flavor of the green. Thinking back, I've probably had white as part of a comida corrida, but I never order it.

btw, in places like Puerto Vallarta and Mazatlan, you can get shrimp pozole. I've never been to Acapulco, but I imagine it's the same. In Guadalajara it's often served with fish.

The waitress told me she liked the green the best so I had that today. Really enjoyed it and look forward to trying the red. The green was like Chunky Soup, if Chunky Soup were super delicious and came accompanied by avocado, onions, tostadas, limes, chicharrones and two delicious salsas.

By the way, I picked up the Chicago magazine that had Dennis Ray Wheaton's article about Mexican food around town in it, and found it generally better than advertised above in this thread.

Yes, it starts off by running through every possible upscale, Chicago-mag-reader-acceptable Mexican restaurant in town, which means we not only get introduced to the excellent Bayless and Bahena spots but to such marketing concepts as Adobo Grill (he only talks about the drinks, not the food, significantly) and Platiyo.

But then it does actually venture into Pilsen and Little Village, for a nice paean to carnitas at Carnitas Uruapan, and finally a meal, including chapulines, at none other than our own Taqueria la Oaxaquena. (He endorses it as a reasonably authentic Oaxacan place, too.) One has to wonder how many readers would actually follow even to north Milwaukee, let alone 18th or 26th, but it's nice that he made the effort and overall, a good piece.

Mike G wrote:...such marketing concepts as Adobo Grill....

Why do you say that?

It's been a little while since I was last there, and I haven't been to the new one in Wicker Park (where the amazing Dudley Nieto -- ex-Chapulin -- is now cooking), but the food was delicious on my last visit. I had a terrific tortilla soup and duck in rich, pumpkin-seed mole. The guacamole prepared tableside is a little hokey, but it's very good. They also do an excellent brunch, and they carry some 50 tequilas.

Adobo Grill
1610 N. Wells St., Chicago (312)266-7999
2005 W. Division St., Chicago (773) 252-9990
http://www.adobogrill.com

My favorite Mexican places are in Blue Island, both on Old Western Avenue. If you haven't been down there it can be a little difficult to find, but worth it!
Mario's Tacos has a small, 1 page menu, but everything on it is great. Nothing unusual, it sticks to the standards but does them really well. Their salsa is easily the best I've had at a Mexican place in Chicago.

7 Mares is just down the street a bit from Marios (across from the wonderful Maple Tree Inn). They specialize in Mexican seafood, and they do it well. The seven seas soup is amazing, seven kinds of seafood (shrimp, scallops, clams, octopus, crab legs, fish and mussels if I remember correctly) in a spicy red pepper/seafood broth. They have several kinds of ceviche as well, my favorite is the octopus.

What about Chipotle? JUST KIDDING!!! I LOVE Flo on Chicago Ave. I don't know how authentic it is, but everything there seems so fresh, their breakfast is excellent, the atmosphere is comfy and relaxing, and the waitstaff is friendly. I like Tio Luis Tacos for your standard taco joint.

phredbull wrote:What about Chipotle? JUST KIDDING!!!

Yeah, I can understand that you mentioned it in jest, but I've always preferred Baja Fresh to Chipotle, especially when it comes to better-than-Taco-Bell, but still fast-food Mexican. Maybe it was Chipotle's obligatory rice (which I know you don't have to get) or the chewy steak, but I prefer the char (and less juice and fat) on Baja's meat. Not exactly authentic (or on-topic?), but the Ultimo Steak Burrito does it for me.

--Dan

I consider both edible alternatives when I can't find a decent taqueria.

Baja Fresh really needs to grill their meats better, but I enjoy their salsas, especially the one made of charred tomato skins. It's nice to see a national chain freshly making salsa, charring their tomatoes and other ingredients. Chipotle uses pork, though, which is nice. Baja Fresh tries to be "healthy".

Do you guys have Taco Time out there? I kind of doubt it. It's a chain downscale from the above that was started in Oregon. They're also cheaper than the above, but more expensive that Taco Bell. They make their salsa, too, and use higher quality tortillas and freshly cook their crispy taco shells and chips. They have one of the few vegetarian items I've ever considered in a taqueria. It's a veggie burrito that has beans, sour cream, etc. But the thing that makes it interesting is the addition of sunflower seeds. But basically it's Taco Hell with fewer weird goops and fresher and higher quality ingredients. The farthest east I've seen one is Utah.

Personally, I think these places often do a better job of Mexican than the combination plate places that you're often stuck with. If you have a hankering for Mexican and there are no taquerias around, there are worse options.

I've seen Taco Time in various places around the Midwest, almost always at interstate rest areas. They are cobranded with some gas station chain and pretty bad in that version. Not a first choice in my opinion given some of the other rest stop options including Culver's, Steak n' Shake, Waffle House, Big Boy. A new one happens to be opening up right on Franklin in the Loop. Yawn. Just kidding. I assume a stand-alone store might be better than the other franchises. But really, why bother when other better local spots abound, even in the Loop? For instance, post-frat party (now, post-frat) standby La Bamba, Burritos as big as your head, is opening right down from One First National. Bad, but not as bad.

You might be thinking of something else. Apparently they have no locations west of Colorado except 3 in Michigan and 1 in Illinois (plus 2 under construction). All are in malls. Found a listing of all locations:

http://www.tacotime.com/StoreLocs/com.k ... ?viewAll=y

Surprising number in Alberta.

Again, too, I'm saying this is definitely in the realm of fast food and just a step or two up from Taco Bell, Del Taco, Taco Johns, and the like.

You must be right. And I must be thinking of Taco Johns, which I see is all over Central IL. Sorry for the mixup.

JeffB wrote:You must be right. And I must be thinking of Taco Johns, which I see is all over Central IL. Sorry for the mixup.

Go back and look at the page that Nick linked, Jeff. You appear to be correct. It says that a shop at 178 North Franklin is under construction.

Woohoo!!
*cough*

Erik M.

Continuing the off-topic theme, have you guys seen this site:

http://www.99w.com/evilsam/ff/index.htm

Good writing and interesting for everything you always wanted to know about fast food joints but were afraid to ask.

Anyway, Taco Time is his favorite fast food Mexican. Granted, I don't know if this guy has much experience with traditional fast food Mexican, aka, a taqueria, but then again, Mexican-American food is its own thing and shouldn't truly be compared to traditional Mexican.

extramsg wrote:Continuing the off-topic theme, have you guys seen this site:

http://www.99w.com/evilsam/ff/index.htm

Good writing and interesting for everything you always wanted to know about fast food joints but were afraid to ask.

Awesome. Thanks for the link. I find the topic he covers to have a strange resonance with me.

--Dan