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Restaurants & Bars 9


David "Zeb" Cook | Feb 12, 2003 07:38 PM

Last Sunday night, I managed to have something I've missed since leaving the Southwest -- a nice big bowl of homemade posole -- posole blanco con pollo, in this case.

Following a tip from another list, a group of us went to Jose's in Cambridge (on Sherman St.). Tucked back in a neighborhood far from anything, it had all the proper requisites for our group -- neighborhood bar ambiance, chairs, tables, and reasonable prices.

The bulk of the menu is more or less Tex-Mex. Although the "hot" salsa was disappointing (nice flavor, no real bite) to all at the table, the guacamole was considered quite fine -- well-mashed with a bit of tomato and chunks of onion. Most of the table opted for the chile relleno, stuffed with beef (chicken and cheese also offered). Although my tip said they had posole, it was nowhere on the menu. However, a quick question to our waitress and she lit up and said oh yes they had it -- and that a bowl would be plenty.

When the main dishes came everyone was happy. The rellenos were declared excellent. The peppers were proper poblanos, slightly spicy and the meat was nicely seasoned. Rice and beans (several choices) came as standard sides.

But the posole! Out came chinese noodle soup-sized bowls filled with chicken stew liberally loaded with posole. The flavor was tangy sour (either from tomatillos or limes, I'm not sure) and rich with a corn taste. A plate of garnishes -- fresh onion, cilantro, and mexican oregano -- added just the right finishing touch. There were no leftovers.

Talking with the staff after dinner, they said the posole is one of their rotating specials and that even though it is not listed, they have run out by dinner time in the past. The owners are new (replacing whoever had it previously) that may just be an adjustment thing. The only other special I remember was enchiladas verdes.

They also have a weekend brunch, American and Mexican -- huevos rancheros, chilaquiles and other items that I'll have to go back and try.

David "Zeb" Cook


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