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Mar 3, 2008 05:46 PM

Pozoleria rumors SD

On the tail coats of the great Menuderia Don Vicente - I now recieve word of a potential Pozoleria on Broadway in Chula Vista!

I mentioned my new Menudo spot to the owner of Super Cocina and he mentioned in passing that he had heard of a Pozoleria in Chula Vista. I pressed him, but he didn't know more.

So I googled, "Pozoleria Chula Vista" which natually yielded nothing of interest. Then I some how managed to recall normalheightsfoodie's posting of the health dept. food inspection website. Thanks to you nhfoodie!

I type in "Pozoleria" and voila:


What a great resource! Stay tuned...

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  1. I noticed this the other day when driving down Broadway.... it is in the former Argentinian restaurant space (Tango Grill). I haven't tried it yet, but I am looking forward to giving it a shot some time down the road. Keep us updated if you find anything else out. Thanks!

    4 Replies
    1. re: kevsterSD

      You know, I was totally off on which location this was.... the Tango Grill space is now becoming Centaria Cristina which describes its food as "Comida Corrida".... but it still says it is presented by Tango Grill, so I'm assuming it will still be more Argentinian.... sorry about that!

      As for the Pozoleria, I have heard good reports about it from some of my friends from Chula Vista...

      1. re: kevsterSD

        Perhaps its Cenaduria instead of Centaria? That would make sense... and also indicative of Comida Corrida... it sounds like it will be Mexican (Argentinians don't do Comida Corrida).... Tango Grill was probably just owned by Mexicans trying to do something different (and lets be realistic its not like many people in the San Diego area would really know what Argentinian cuisine is anyway).

        1. re: Eat_Nopal

          You are right. Sorry about the poor spelling. I hate messing stuff like that up....

          1. re: Eat_Nopal

            Nope, the Tango Grill was owned by a Lebanese family from Argentina. They did a fair job too. Very respectable lobster bisque. Their prices were a bit high and the place a bit stiff. I haven't been in the new place.

      2. What's strange is that they only serve blanco here yet they are proudly 'estilo Guerrero.' Their original location is over on Negrete in Zona Centro.

        > 2 sizes of Pozole
        > Choice of Maciza or Surtido
        *Maciza is leg meat
        *surtido is cheek, ear, lips and tongue

        >Tostadas, hard shell tacos or sopes of meat, tinga or chicken
        >flautas of potatoes, brains "rajas", or ricotta

        > Chicharron, avocado, cheese
        > Pigs feet escabeche
        > Orderof 3 chiles filled with cheese
        > Potatoes and cream with salsa mancha

        >Atole de Ciruehla only available in winter

        3 Replies
        1. re: kare_raisu

          Blanco is considered Guerrero style as well... I think there is a regional divide on Verde... I believe Verde is popular inland in the Mountainous areas as well as the Arid Highlands... with Blanco being more popular down in the coast & in the jungle areas.

            1. re: kare_raisu

              Not sure, but its probably something as simple as the inland folks grow ALOT of Squash & Pumpkins alongside Corn & Beans so they need something to do with them, while the Coastal people rely more on fresh seafood for protein & essential fatty acids... also the Green one is more apt for hearty appetize whereas when you are on the Coast with the heat & humidity (the range of Highs in Acapulco goes from the low 80s in the winter to the high 80s before the summer rains) you crave lighter foods.

        2. What is their specialty? I've never heard of them, but go to Chula Vista occasionally. What do they have that's just amazing?

          12 Replies
          1. re: beth1

            I'd imagine Pozole. I would get the mixed meat version if you are into that. I havent aten there yet so I couldnt tell you for sure.

            They advertised 'Pancita' and my heart fluttered that it might be the borrego (lamb stomach) in the central mexican tradition but its straight menudo.

            1. re: kare_raisu

              i did some research on pozole (not being familiar with it), and it appears to be a type of soup. What makes it special? You all seem so excited about it. please share. I'm a little curious.

              1. re: beth1

                Its cool that you are interested! A lot of people like pozole, myself included. Its a pork (sometimes chicken or shrimp) and hominy soup.

                I like this picture a lot of the pozole 'spread' accoutrements etc>

                My excitement is due to the rarity of a 'Pozoleria' -it is something I have only heard of south of the border and to have one here in San Diego is wonderful. I dig any specialist restaurant: Birrieria, Menuderia, Pozoleria, heck In-N-Out , Ramen shop etc.

                1. re: beth1

                  Beth, you're right pozole is soup. It is one of the most traditional and revered of the Mexican soups. It comes in 3 varieties, red, green and white and there are variations on variations depending upon where you are in Mexico. I had an absolutely stunning red pozole several years ago in Patzcuaro. I recently had pozole verde de guerrero which was quite a bit different (thicker) but almost as good.

                  What makes it special? A number of things. It's a marvelous reflection of the sense and sensibilities of the Mexican kitchen and really exemplifies the reliance on corn, herbs, vegetables, chiles and the whole hog. All basic food items near and dear to the Mexican heart (and mine too ;->) It's also a wonderful restoritive and should have a full, deep, round flavor profile.

                  A good pot of pozole almost always starts with a hog's head, or at least 1/2 a hog's head. That's boiled with a little onion, a very little garlic, salt , pepper to make a rich broth. We know pozole corn here in the U.S. as white hominy (Rancho Gordo sells a good one here). The hominy needs to process with some cal (lime) in order to remove the tough outer skin. If you're really ambition, or a student with Diana Kennedy, you can remove the pedicle which is the corn kernel at the base. It's a thankless, time consuming process. Once the skin is removed and the pedicle plucked if you want, the pozole is cooked and it "blooms" like a flower. Green pozole uses green herbs, lettuces, vegetables and fresh green chiles for seasoning and depth. The red dried chiles.

                  When you are served pozole you get a bowl of delicious broth, meat (from the head if you want, but other pieces are used as well) and hominy. You will also be served a plate of condiments, most frequently, shredded cabbage, sliced radishes, dried Mexican oregano and lime wedges. You add what you like and doctor the soup to your taste. The dried oregano is crushed in the palm of you hand to release it's fragrance and add the spice's volatile oils to the soup. And if you're the guest of honor you just might find the hog's eye in your bowl of soup.

                  It is a meal in itself and deeply satisfying.

                  1. re: DiningDiva

                    thanks for the education. guess i've only eaten americanized versions with pork shoulder, not the real thing.

                    1. re: beantowntitletown

                      One summer I lived in Cuernavaca while I was attending language immersion school. The family I lived with were amazing cooks, which was a real eye opener for me. Having grown up on the border I thought I knew what "real" Mexican food was. How wrong could I be ;-). My birthday also happens to be during the summer. So my Mexican family decided I needed to have a birthday party. They also decided they'd serve pozole and quesadillas de huitlacoche (thank god worms and crickets weren't on the menu!!) and they teased me mercilessly that since I was the guest of honor I would have the "honor" of getting the eyeball. Frankly, at that point I wasn't sure if they were joking or not. They bought the pozole from a pozoleria and taught me how to add the condiments. It was delicious. No eyeball though.

                      Mexicans waste no part of the pig (or cow, goat, chicken, fish for that matter) and if they could, they'd figure out something to do with the oink too. A pigs head is not an uncommon ingredient in many dishes and with almost any dish where pork is offered, you'll get choices from all parts of the animal. Since we Americans tend to be on the squeamish side regarding innards, offal and non-traditional pieces and parts, we usually just see the more common cuts used in Mexican items. Much different in Mexico where you can get most of the pieces and parts. Mostly, though, I've usually seen pozole with the more common cuts, but the head is almost always used to start the broth.

                      1. re: DiningDiva

                        iIve been to southern Mexico twice (three hours outside of Veracruz), but they didn't have pozole while we were there. Not sure why. It was a small town, and the people tried to cook and serve us American foods. Although it didn't turn out that great, we appreciated the spirit in which it was given. You are absolutely right about their wasting nothing. The skinned head, entrails, and organs were all for sale in the market (with little or no refrigeration). Now that I'm in San Diego, I'll have to give pozole a try. After hearing you guys talk about it, I'm intrigued.

                        1. re: DiningDiva

                          Are the cheeks considered the prized piece of meat from Pozole? I've only had it a few times out of this country (Spain and St. John in London), but that meat is fantastic.

                          Is there anywhere you can buy whole Pig's head in San Diego? I've been dying to make something out of The Whole Beast: Nose to Tail Eating but was never sure where to buy a head.

                          1. re: DougOLis

                            Even if it's not out on display, I'll bet butchers at places like Iowa Meat Farms could totally hook you up with a pig's head.

                            1. re: DougOLis

                              Unless I am losing it... I remember seeing hog heads at Northgate Gonzales.

                              1. re: DougOLis

                                Northgate, Pancho Villa or El Tigre would be your best bet. El Tigre was just purchased recently by a larger store out of L.A., don't know if they'll keep the name or not.

                                Northgate is off the 805 at 43rd.
                                Pancho Villa is on El Cajon Blvd where it crosses the 805
                                El Tigre is off the last exit before the border or in Escondido.

                                Northgate will have the largest selection, but I've gotten better quality meat from Pancho Villa (or perhaps I was just luck). The meat at all 3 locations is butchered into Mexican cuts, not American. You will be able to recognize some cuts - ribs are ribs, a heads a head - others you may need to explain what you're looking for.

                                1. re: DougOLis

                                  Ranch 99 sells them, cheap too...