The Pozoleria Santa Prisca
Patrick, Meri from Hotspur and I went to a pozoleria (a restaurant specializing in pozole) yesterday. Santa Prisca is open only one day a week from 2pm to 8pm and they mainly serve pozole. Your pozole can come with either a green, red or white broth with the choice of pork or chicken. Pozole is a stew made of hominy and meat dating back to pre-Columbian times. It was a meal used in Aztec rituals - after they sacrificed humans they chopped up the meat and served it in pozole for the community to share. Now they mostly use pork. Judging by the packed restaurant, it is still a favorite dish in Mexico.The Central Market
Just one of the hundreds of fruit and veggie stands in and around the Central Market.
This market had a few things I have never seen in other central markets in Mexico. For one, most of the butchers have these long strips of thinly sliced meat and coils of sausages hanging on bars above their meat counters. Another new twist were the dozens of pollorias with their stacks of unrefrigerated, plucked chickens with their heads (and often feet) still on.Just one of the hundreds of fruit and veggie stands in and around the Central Market.
The blocks surrounding the Central Market are filled with even more vendors, stalls and people selling even more veggies and meat. This man was selling mamey from a wheelbarrow. Mamey is a tree fruit that is indigenous to southern Mexico. Its brilliant orange-red flesh is like a very sweet, very creamy cooked yam
Just one of dozens of charming hotels.
Just one of dozens of charming hotels.
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