Thursday in Zihuatanejo means just one thing: Pozole day. The traditional dish is on every menu in this quaint town, but only on Thursdays. With the tantalizing aroma of simmering broth wafting through the streets, hordes descend on the local eateries to dig into steaming-hot bowls of one of Mexico’s most famous dishes.
Now, at Viceroy Zihuatanejo guests can participate in the favorite culinary tradition of this fishing village that dates to pre-Hispanic times at the Jueves Pozolero (Pozole Thursday).
Pozole, a hearty soup with ancient origins as a ritual food of the Aztecs, is prepared with corn kernels, meats or seafood, and various spices, chilies and condiments. There is a diversity of recipes across Mexico, with each region certain theirs is the best.
At the chic resort’s open-air beachfront restaurant, La Villa, Chef Jose Paco Isordia prepares three pozoles for guests to choose from on Thursdays: red pozole with pork, green pozole with chicken and white pozole with a whole baby lobster, shrimp and squid, all locally caught. Guests personalize their pozole with a choice of condiments, from lime, avocado and onion to chilies, shredded lettuce and crumbled chicharron (pork rind). Pozole is usually enjoyed with shots of mescal, and Viceroy Zihuatanejo offers a selection of the best, served with orange and lime wedges typically used to cool the fire of the smoky liquor. Served at lunch at La Villa, pozole is $10 per person.