Anahi Reynoso Talks Pozole

Anahi Reynoso, a friend of ours who is also Sous Chef at Xaltemba Restaurant, agreed to give us a lesson on Pozolé. Rick and I have many pleasant memories of pozolé at Anahi & Alejando’s home with their three children.

Anahi’s family home is Guadalajara. She is the 12^th of 13 children, 10 girls and 3 boys. Anaji’s started her vocation at a young age, when she was old enough to help in the kitchen; her mother and sisters taught her to cook. She worked six years as a cocinera at a retirement home in Guadalajara. She and her husband, Alejandro moved to LaPenita five years ago. She began working at Xaltemba when it opened. This will be her 4^th year as sous chef and manager of the kitchen.

Anahi tells us the favorite pozolé among Mexicans is made with pork. Chicken is another flavor; while shrimp is especially enjoyed here near the ocean. Anahi carefully chooses fresh ingredients and crispy veggies for the best flavor.

The main ingredient besides the meat is hominy.

Thank You, Anahi !

more info on Pozole’ Pozole (Nahuatl: potzolli, which means “foamy”) is a ritually significant, traditional pre-Columbian soup or stew from Mexico. It is a typical dish in many states throughout Mexico. (Thanks to Wikipedia for this information!)

Words of the Day:

Pozole con patas – Pozole with pig feet
Pozole con pollo – Pozole with chicken

By Marilyn Miller of Guayabitos Bed and Breakfast