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Papua New GuineaFlavors · Colima
Pozole made with pork and hominy cooked until nearly no broth remains, served on a plate (not in a bowl), with tostadas, lettuce, radish, onion and lime. It’s Colima’s version of pozole and one of the state’s signature dishes.
Traditional dish from Colima
Also known as: pozole seco colimense, pozole seco de Colima
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Pozole seco — Colima, Mexico
Throughout most of Mexico, pozole is a soup of hominy and meat served in a deep bowl. In Colima, it is served on a plate with almost no broth. Dry pozole uses the same ingredients as white pozole — large kernels of hominy and pork — but it is cooked down until the broth reduces, leaving a moist, concentrated dish.
Local legend says the dish was created by accident in Manzanillo, when a cook left a pot of pozole on embers that seemed to be out and the broth evaporated. The story is told as a tradition, with no specific date. Today dry pozole is found in homes and in cenadurias across the state — the typical Colima dinner restaurants.
Because it has no broth, dry pozole is served on a plate, accompanied by tostadas, which many use as a base to assemble each portion. On top go lettuce or cabbage, radish, onion, oregano, dried chili and a good lime, one of Colima’s notable products. It is also common to serve it directly on a tostada.
In cenadurias, dry pozole shares the table with other Colima night dishes, such as sopitos and enchiladas, and with traditional state drinks like tuba and tejuino.
Colima
Colima’s version of pozole, with very little broth and served on a plate with tostadas; common throughout the state.
Hominy for pozole (large cooked kernels), pork, garlic, onion and salt; for serving: tostadas, lettuce or cabbage, radish, onion, oregano, dried chili and lime.
On a plate, with tostadas and the garnishes on top, or assembled directly on a tostada.
Year-round, especially at dinner in cenadurias; also at family celebrations.
Your questions
It’s Colima’s pozole: hominy and pork cooked with almost no broth, served on a plate with tostadas and garnishes.
Regular pozole is a soup served in a bowl. The dry version has the same ingredients but the broth is reduced and it’s served on a plate.
In cenadurias, the state’s typical dinner restaurants, and at family celebrations. Check opening days before you go.
Flavors of Mexico
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Desert distilled spirit made from the heart of the sotol or sereque plant, which is not agave — roasted, fermented and distilled. It has a denomination of origin and is the drink most closely associated with Chihuahua, which produces the majority of it.
Tacos of pork seasoned with a chile adobo, roasted on a vertical spit (the trompo), and served in a corn tortilla with pineapple, onion and cilantro. They descend from the tacos árabes brought to Puebla by Middle Eastern immigrants and took their current form in Mexico City taquerías.
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Raw shrimp butterfly-cut and cured in lime with chiltepín chile, served with cucumber and red onion. It originated in the mountains of Sinaloa as a meat broth with water and chile and reached the coast, where shrimp took the place of meat. It is presented as the state’s most representative dish.
Distilled spirit from Agave angustifolia, roasted in an earth oven, fermented and distilled in the Sierra of Sonora. It is named after the town of Bacanora and has a denomination of origin exclusive to Sonora since 2000.
Freshwater fish with a long snout, grilled whole over coals and eaten with tortilla, lime, salt and chile amashito. It lives in the rivers and lagoons of Tabasco and is one of the state’s most representative dishes, with roots in pre-Hispanic cuisine of the southeast.
Distilled spirit from blue agave named after the city of Tequila, in Jalisco, surrounded by agave fields. It has a designation of origin since 1974, and the agave landscape and the region’s old industrial facilities are a UNESCO World Heritage Site.
Salad of romaine lettuce leaves with a dressing of egg, lemon, garlic, olive oil and Parmesan cheese, served with croutons. It was created in Tijuana by the Italian cook Caesar Cardini on July 4, 1924, according to Tijuanan historian José Fernando Escobedo de la Torre.
Dark, thick mole made from dried chiles thickened with corn dough, with pork, served in clay bowls with long tamales. It is the festival dish of Tlaxcala and an intangible cultural heritage of the state.
Red snapper cooked in a tomato sauce with olives, capers, garlic, onion, herbs and pickled chiles güeros or jalapeños. A coastal Veracruz dish, from the Gulf of Mexico, considered one of the country's best-known fish recipes.
Pork marinated in achiote and bitter orange, wrapped in banana leaf and slowly cooked in an earth oven, the pib. A Sunday family dish from Yucatán that combines the pig brought by the Spaniards with a Mayan cooking technique.
Pork stew in a thick sauce of dried chilies fried in lard, with orange, chocolate, cinnamon and clove. It is the wedding dish of Zacatecas and the most important dish in the state’s cuisine.
