Thursdays in Zihuatanejo mean
just one thing: pozole.
The hearty soup with ancient
origins is on menus throughout the Pacific coast fishing village only on
Thursdays.
Some restaurants open only
that one day per week to serve nothing but pozole. It’s a year-round tradition
in Zihuatanejo, but only on Thursday, even though elsewhere in Mexico pozole is
served and is available any day of the week.
Pozole combines hominy, which
is derived from dried maize kernels, with meats or seafood and various spices,
chilies and condiments.
It’s served in large bowls.
Viceroy Zihautanejo offers
the dish on at La Villa, its open-air beachfront restaurant.
Chef Jose Paco Isordia
prepares an array of pozoles for guests to choose from, tapping recipes from several
regions throughout Mexico, including red pozole with pork, green pozole with
chicken and white pozole with locally caught baby lobster, shrimp and squid.
Pozole usually is served with
shots of mescal, served with orange and lime wedges to cool the fire of the
smoky drink.
“Pozole Thursday is an anchor
of the local culture that everyone joyously awaits every week,” said Martin
Kipping, general manager.
The Jueves Pozolero at
Viceroy Zihuatanejo is $10 per person.
For details, visit
www.viceroyzihuatanejo.com.