[Music playing]
[Ruth Alegria] We're here at Restaurant Tixtla, and we're in the center of Mexico City, but this particular
restaurant specializes in pozole de Guerrero, of the state of Guerrero. The state of Guerrero has
only two styles of pozole: the green, which has green pumpkin seed, epazote, and chili serrano.
And the white, which is the stock - which is made from the
whole pigs head, the meat, the leg, and then with the cracked hominy inside. Now this young lady is going
to start garnishing it. What you're seeing right now is just the stock with a cracked hominy.
Now she's going to do..... This is Maciza. This is Maciza, which is just the pure shredded leg meat.
And this is going to have a bit of the shredded, but it's also going to have the rest of what is....the head,
cheek, jowls, and everything else.... tongue. So, here we also have two of the important garnishes, which
is the Mexican oregano and the Chile. But here these are the other things that fall, so you always
have to have the plain tostadas....
Lemon and the white onion. This is another thing, you cannot have pozole unless you have the white onion, not the yellow Spanish....
and avocado. Oh, look at this, we're gonna have a little feast, yes. Shall we sit down and then we can garnish them even further.
I'm garnishing my pozole. And I absolutely love avocado in Mexico anyway, so these
are fabulous, nice ripe right avocados, that I'm going to put.... first the avocados on top. You're gonna do a little
onion, and again, it's the white onion. Some of the lemon juice - have to make sure I get a good dose.
And then, of course, you need the oregano, sprinkled on top.
A little of the red chili.
But, even a little Chicharrón, the skin, the crackling - like this. It's almost like crackling.....
....crushing crackers for your soup. It's exactly like crushing crackers for your soup because this is Mexican soup. And there we have our crackers.
What I'm gonna do - a little bit more.... This is tongue? Which you can also have. So you put a few pieces in to warm up....
The wonderful things about the Mexican pottery is that it keeps all of your soup nice and warm.
I mean, this was served about - what - 10 minutes ago?
Yeah, and it's just perfect. Absolutely perfect. It's still warm. That's what I love.
They retain the heat and give it an extra special flavor.
[Music playing]
We are at the restaurant, Pozolerias Poctzin for Jalisco-style red pozole.
The main difference in preparing the base sauce is that they use chili guajillo. So, it's the
chili guajillo, onion, garlic. Softened, ground.... And then poured into the pozole, to flavor and color it.
The garnishes for Jalisco-style red pozole... And main difference is the lettuce,
the radish, the crème fraîche - or the crema Mexican style - the jalapeños, chopped.... And, of course, queso cotija.
Here we have the chicken shredded on top, and on the other one....
This is the the most traditional one because it's also the cheapest meat that you can get in the market.
So, how we'd prepare this is...well....spread the onion on top, there is always onion. Then you can have limón.
Then would come lechuga (lettuce). In this case, we can just take it with the hand, and just put it on top.
This is very traditional for this pozole. And, of course, the radishes on top.
Then.... this is Serrano. You can see it has the seeds, so if you will like it spicy....
this is going to be even more flavorful. Then, of course....
Avocado. You have your slice on top.
On top of it.
And it will make it delicious.
We like to match it with a tostada, so we take - this is a corn tortilla - then we just put the the crema on it and spread all over. And then it would come.....
I need another spoon, maybe.... I use this one.... for the cheese, on top.
Take a spoon of the pozole....
Really good.
It should be "caliente," it should be hot in temperature, to really appreciate it.
And then a bit on the tostada.
[Ruth Alegria] To cool it all off with.
Delicious.