Mexican Sunday mornings are all about soupy food: menudos, pozoles, birrias, barbacoas con consomé. It's the way to make up for all the indulging on Saturday night, plus it's easy to put them on the stove to simmer during Mass. While I'm no fan of menudo--no one ever cleans the tripe well enough--I'm a sucker for pozole, and not just during the Christmas season, either.
Early last Sunday, while my friend Michaele and I were nosing around waiting for Das Cortez to open in the fancy part of Tijuana, we stumbled past Pozolería Los Compadres back behind the Galerías Hipódromo.
"Want some pozole?" I asked.
"Sure!" she replied.
Pozolería Los Compadres is an old house, a tiny row home filled with tables and a flat screen jabbering Sky TV; the owners are straight from Guadalajara, and they've created a small regional restaurant, one of the only truly tapatío restaurants in the city, in their home away from home. The menu is simple: white and red pozole, carne en su jugo, lonches and tortas ahogadas, beef birria (which is a specialty of Tijuana, not of Guadalajara), and various little snacks such as coyotas, filled pastries from Sonora and Sinaloa that are incredibly popular in Tijuana.More »