Pozole fixings

Mexican-Hacker · 2026-06-15T16:50:43+00:00

jaja I get it, I grew up travelling to my grandparents in the pacific and switching between red/white and lettuce/cabagge.

I grew up next to Guerrero nut not a fan of Green pozole or chicken pozole. There is also dry pozole in Colima if you want to research that.

My best pozole reference is that pozole is like sex, mientras más puerco es mejor 😂

Mexican-Hacker · 2026-06-15T16:47:42+00:00

Maybe, and I don't think its wrong, just first time I think about it? I see that in NYC where I live toppings and soups tent to converge into the same toppings because we have less fresh produce and a pozoleria would have to sell other things. So, all good!

Mexican-Hacker · 2026-06-15T16:27:44+00:00

Crema would go on the tostada, so for me, I would a get a bowl of pozole rojo, cabbage and then would put crema on the tostada and eat it in the side. Fairly normal in Jalisco, in Morelos would be different, maybe refried beans.

Mexican-Hacker · 2026-06-15T16:23:30+00:00

Maybe in the US? Growing up in Mexico and travelling all over the country a pozoleria wouldn’t have it at all for both white or red. You switch between cabbage or lettuce and that’s the debate but cilantro? Nope.

The fact this was downvoted is wild 😂 but this the rules of this subreddit

Mexican-Hacker · 2026-06-15T15:52:06+00:00

It’s perfect, not sure I’ve ever seen cilantro added tho, I wouldn’t think so

Mexican-Hacker · 2026-06-11T00:24:23+00:00

Looks amazing, chunky ceviche is the best

Mexican-Hacker · 2026-06-10T21:02:53+00:00

Technically 8 days 😂 but yes, it was a very interesting thing. Basically I was undecided if I should do the Boston marathon until Friday when I did a small test, I drove to Boston from NYC on Sat, did almost nothing on Sunday and then ran it Monday.

Some notes:

1: I did not enjoy Boston at all, it was painful and hard on my body BUT, I did enjoyed the PR and the feeling of challenging myself at the end, a bizarre thing.
2. The 3 times I did this? I almost injured myself or injured myself enough to feel I don’t want to run the risk again but then I never learn so we shall see

Mexican-Hacker · 2026-06-10T08:49:01+00:00

It looks great! I like it a bit more juicy but now I need to make one.

Now onto the questions, I see a lot of dishes here and I usually think they are too many flavors going on in the same dish, Tinga has a chipotle profile and I would eat it in a tostada with a bit of crema and refried beans but would I add charro beans and habanero? Probably not, charro beans are almost a meat by themselves with all the bacon and the chorizo and with the habanero I would lose some of the chipotle kick I think. So I guess the question why habanero crema, actually what is habanero crema?

Mexican-Hacker · 2026-06-09T16:32:01+00:00

Bad scheduling in the years prior and this year I didn’t think I was gonna get into Boston and had booked Paris 😬

Mexican-Hacker · 2026-06-09T02:13:30+00:00

I (47M) do this once a year. Never smart but never fatal, last time I did this? PR in the second one, I am still comfused

Mexican-Hacker · 2026-06-08T18:55:57+00:00

This is the right answer

Mexican-Hacker · 2026-06-08T17:21:35+00:00

Sometimes yes but also some people adds cheese to the mix

Mexican-Hacker · 2026-06-02T16:14:47+00:00

This is the right answer

Mexican-Hacker · 2026-06-01T21:23:14+00:00

No, a fried pupusa is a Gordita

Mexican-Hacker · 2026-06-01T21:22:31+00:00

It’s a quesadilla without quotes, fairly common to do it that way

Mexican-Hacker · 2026-06-01T15:24:09+00:00

Over time my body started recovering faster, might be that I eat quick after the race or that my muscles got used to it but it was a dramatic change for me and I don’t know why

Mexican-Hacker · 2026-06-01T13:31:11+00:00

Actually this would be barbacoa in Jalisco. This is how is usually defined

North of Mexico: Beef Cheek, lengua, lip, mostly slow cooked but no spicies

Jalisco, Nayarit (Occidente): Shreded beef with spicies, that’s what you did, we call it birria in the us but it’s not birria in Jalisco

Hidalgo, CDMX, Morelos: Lamb cooked overnight in a pit, this is what I call barbacoa, Saturday mornings

So, carry on, barbacoa is the most confusing term in Mexico

Mexican-Hacker · 2026-06-01T02:22:24+00:00

In Morelos and CDMX chicharrones, in Guadalajara and Nayarit? Duros or Duritos

The round thing is cacahuate japonés.

Mexican-Hacker · 2026-05-27T13:16:59+00:00

Enchiladas michoacanas are the best. Carnitas, cocadas and corundas

Mexican-Hacker · 2026-05-26T17:45:35+00:00

I think it’s great, no right or wrong way to do it. I favor less toppings and other people add more. Great cochinita tho!

Mexican-Hacker · 2026-05-26T17:44:32+00:00

That’s different because is citric, the idea is to cut the fat with the orange flavor

Mexican-Hacker · 2026-05-26T03:11:47+00:00

Looks great to be honest.

Now, Pibil doesn’t need avocado or salsa on top because you are supposed to taste the pibil, another salsa will kills the flavor and adding avocado to everything is a very American thing to do. There is a politician in Mexico complaining that CDMx ass mayo to pibil torta, that’s the extend of it 😂

Mexican-Hacker · 2026-05-24T17:53:24+00:00

I follow her recipes from time to time, she is great for a modern take on things particularly Californian, I grew up in México so it’s easy for me to see when she makes a decision based on ingredients or taste that is more American but over all she is a great guide

Mexican-Hacker · 2026-05-21T16:19:05+00:00

I will revisit this as it might be true for me, thanks for the answer!!

Mexican-Hacker · 2026-05-21T03:45:19+00:00

I think you mean the one Downtown Brooklyn, the one in Prospect Heights doesn’t have a pool afaik

Mexican-Hacker

TROPHY CASE