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San Diego's Primiere Pozole: Cenaduria.


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San Diego's Primiere Pozole: Cenaduria.

kare_raisu | | Oct 19, 2008 04:52 PM

I did make it down to San Diego's Pozoleria outpost in Chula Vista a few months back .

Dona Maria is definitely on their game but they offer only the white Guerrean version. For those of us accustomed to red pozole, there is rich hope beyond the doors of Super Cocina. That hope comes in the form of Cenaduria only two nights a week at the aforementioned La Barbacoa [ ].

Friday and Saturday evenings from 5-9pm - you can experience a traditional Mexican "supper restaurant" aka Cenaduria here.

Headlining the straightforward antojito menu is Pozole in either a large or small bowl. Beyond the soup - there are sopes, tostadas, quesadillas, enchiladas sencillas, and flautas. The special thing "off-menu" that they offer is tlacoyos - a variation on mexico's masa kitchen that is regional to the bajio or south central Mexico.

Tlacoyos are essential oval, torpedo shaped masa doughs filled with a savory stew, starch, veg or legume. [


Choices here are huitlacoche, papas, frijoles, habas, or chicharron en salsa roja.

I started off with a Sangria senorial which you should try if you havent already.

I also ordered a tlacoyo of chicharron and a small bowl of Pozole.

The pozole here is simply magnificent. It arrives with the heady aroma of pork cooked down for hours - till the marrow is soft as butter. The bowl included a meltingly tender pigs foot with the rich skin still attached on top of the shredded meat. The color of the broth is such a brilliant attractive red. Alongside is a clay accoutrement of cabbage, onion, radish, tostadas and limes and a sabroso arbol-tomatillo sauce.

The tlacoyo was supremely comforting - a greaseless masa pillow topped with lettuce, crema and salty cheese and encasing a homey chicharron stew.

Cenaduria is fantastic.

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