Search for something on this blog
Blogs I Follow
- Changes in our Lives
- JOEL R. DENNSTEDT - AUTHOR
- With Wonder and Whimsy
- AngelineM's Blog
- people places & coffee
- Latest Yucatan Living Updates
- Red Shoes are Better than Bacon
- Richard Bennink -- Random Reflections
- Guardian Liberty Voice
- Carry a Tune
- Picture Yucatan
- Discovering Natural Motherhood
- Generation Y
- Buen provecho...desde Progreso!
- Mérida English Library
- México: Live it, Love it
- experience preferred
- Just Visit Siena !
- same life -- new location
- Merida Painting Classes
- Jette Virdi - Food Stylist
- Yucatan Today
- Retirement, say what?
- The Yucatan Times
- YAPA - Yucatan Ayuda Para Animales
- wood and chocolate
- yucatan bird club
- The Mexile
- Jim & Carole's Mexico Adventure
- On The Road To Patzcuaro, Mexico......
- Mexico Connect Latest Articles
- Viva Veracruz & Viva Puerto Escondido
- From the Snow to Mexico
- Nancy and Barry in Mérida
- Historia del Turismo en Yucatán
- Hammock Musings from Mérida and Sao Paulo
- Lawsons Yucatan
- The Mérida Initiative
Back in 2008 I did a restaurant review of Las Cazuelas de Atocpan.
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.
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