El Pozole de Moctezuma (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
You can't be any closer to the city center. El Pozole de Moctezuma is located a few blocks from Garibaldi, between Avenida Reforma and Eje Central Lázaro Cárdenas. An area known for its pozolera (soup making) tradition and streets of yesteryear. A lot of history runs through these paths and this place has a lot to say.
El Pozole de Moctezuma (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
For people from Guerrero and city dwellers
The business started being for customers from the State of Guerrero who wanted to eat a green pozole (soup), with governors and musicians passing through. The advertising was always word of mouth, which made it famous in the area and in the city.
El Pozole de Moctezuma (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The best advertising is the one that counts
El Pozole de Moctezuma has never done any advertising, either on the street or elsewhere. So all customers who have come are are by recommendation. That makes attention something that really matters.
El Pozole de Moctezuma (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
From anecdotes and other things
When there was no intercomm before, the customers would throw a stone at the window of the apartment so that the keys could be thrown down and they could go up. A couple frequented the place then, now the fourth generation continues eating at the business.
The origin of the name
The restaurant is located on Calle de Moctezuma. Legend has it that Emperor Moctezuma used to eat pozole with the flesh of sacrificed opposing warriors (Guerreros, hence the name of the dish).
Collecting endorsements and experiences
It became a tradition that customers gave away lighters. With the passage of time they were collected and to this day the place has almost a thousand of them.
El Pozole de Moctezuma (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The corn process
From nixtamalization to cooking, corn has a very important role in pozole (soup). The process of nixtamalization consists of boiling the corn with lime to peel off the skin, then the skin is washed, the head is removed to be cooked all night.
El Pozole de Moctezuma (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The difference is in the style
El Pozole (soup) is Guerrero style, one not as well known as the Jalisco or Michoacán style. The reason is that it contains raw egg, sardine, avocado and chicharrón (pork crackling), a mixture of the different ingredients that are only used in the State of Guerrero. In the mountains they use chicharrón (pork crackling), on the plateau egg and on the coast sardine.
Mezcal, not before, not after
A tradition of El Pozole de Moctezuma is that they put a teaspoon of mezcal just half way through the pozole (soup) process.
El Pozole de Moctezuma (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Pozole verde (green soup)
This pozole (soup) is traditional of Guerrero. It is made from a seed base, which makes the consistency a little thicker than other styles.
El Pozole de Moctezuma (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
For all tastes
This dish can be eaten with pollo deshebrada (shredded chicken), pork and—as many prefer—with the head.
A process that turns a traditional dish into a high-end dish
The place has been recognized as one of the 10 best pozole (soup) places in Mexico and to date is an example of this delicious dish in the capital of the country.
