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Paneer Pakora

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Paneer Pakora is a vegetarian dish that is made for parties, functions and weddings. The ingredients are simple: cottage cheese cubes, chickpea powder, salt, pepper, mango powder. The pakoras are shallow-... Read more

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Pozole

A bowl of pozole from Itanoní in Oaxaca, Mexico.

This thick, hearty hominy stew is common in other Mexican states as well; we’re including it here because Oaxaca loves her corn—and its capital city is home to one restaurant that’s particularly obsessed with it.

Where: Itanoní (Belisario Domínguez 513, Colonia Reforma, map) specializes in tortillas and corn-based antojitos, or snacks. It’s a short cab ride away from downtown Oaxaca, but is well worth the trip.

When: Mon-Sat, 7am-4pm; Sun, 8am-2pm. Pozole is served here on weekends.

Order: The green-hued pozole Itanoní (77p) is hot, delicious comfort food, thick with shredded chicken (or pork) and chewy hominy from the Mixteca Alta (the highlands of western Oaxaca). Its served with chopped onion, lime, and a spicy three-chile mole sauce. Be sure to take advantage of all add-ins! Also do not miss the excellent tetelas here.

Alternatively: In Oaxaca proper, La Gran Torta (Porfirio Díaz 208, map) is a popular choice for pozole.

 


 

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