Cacahuacintle is used in the north of Mexico to make menudo despite the protests from “experts” in Central Mexico who claim it´s exclusive of pozole.
Tag: pozole
Beer, Bars, and Sun-Dried Shrimp
The menu of la botana is Mexican in principle with clear influence by Spanish cuisine, in the line of Tapas bar food but on the fiery side—so you drink more. Caldo de camarón is the quintessential first course in a cantina.