At Nicos ($$), our food critics consistently recommend: Pozole Rojo. Pozole Rojo scores 96.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Tuesday only. Hominy and pork in guajillo broth, 60 years of the same recipe. Mexico City's most famous bowl.
"Sixty years of the same recipe, Tuesday only. Vazquez Lugo's pozole is why the concept of fonda cooking matters. It is exactly what it should be."
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