Pozole on dia de la Independencia

It was then, and still is a fabulous restaurant. They are only open in the evenings, typically opening between 7:30 and 8pm.
They have a fabulous variety of foods, although my favorite is the jalisco style pozole.
Every year, on 15 September they open for a Special lunch service. And every year we have gone, well for the last 3 years. With this year being #4. And we always get the pozole, and we always go with friends Lida y Diana.

I have made pozole before, jalisco(ala gringa) style.
You may be wondering what that means –
well jalisco style pozole is typically made with a pigs head.
Which explains why in all the small markets there are/well were pigs heads. guacala.
Not for me! I just use pork shoulder.
What I really love about dona Glorias pozole is it is not covered with a layer of rendered fat, AND you can get your bowl meciza (this is most likely spelled wrong), which means meat only, no fat.
Here is our pozole table!


OMG, Yummy!

always fun!
One thing different at dona Glorias for dia de la Independencia,- Normally restaurant service is in the front, open air, facing the street.  But on 15 September the front is set up for the take out service and  they open this air conditioned back room for eat in service. 
One other bit of info – they have several rooms full of ceramics for sale; some sculpture type stuff, the barro table ware like they serve on, beautiful blue and white ceramic ware, odd colorful chatchki things.  Some really cool stuff!
There are a number of very tradional foods for dia de la Indepencia, Pozole being one, Chiles en Nogada being another, and anything mole.
Oh but I do love this annual tradition, lunch at dona glorias with Lida y Diana!
for a map click here

About Debi in Merida

I moved from Colorado Springs, Colorado USA to Merida, Yucatan, MX in January 2006. I love to read, garden, travel, and hang out with friends.
This entry was posted in las cazuelas, Lida y Diana, pozole. Bookmark the permalink.

2 Responses to Pozole on dia de la Independencia

  1. Cristina – no me gusta el surtido, eeesck!

    and thanks for your Mexico Cooks blog – always good stuff. Would love to see more stuff adapted to vegetarian.

  2. Hi Debi–great article about pozole, and thanks for the link to Mexico Cooks!.

    One minor detail: maciza refers to what you think of as regular meat, sliced or chopped from the pork leg. Surtido, the other option, includes pieces of ear, snout, cheek, tongue, etc.–parts of the pig that many foreigners prefer not to eat. If you order maciza, you don't get any of the odd parts.


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