Pozole + Funk
Posted by Christiane Lauterbach | May 7th, 2010 | Filed under Carts
Also from Hector Santiago, this slow-cooked pozole with onion, garlic, aromatics, and epazote took the cake (so to speak) at the James Brown celebration and street food festival last weekend. Santiago filled each glass with pozole, radishes, cilantro and onions, and covered the whole thing with the juice left from steaming the chicken for burritos, adding a final flourish of pickled bird chiles on top of the whole glorious thing.
Notice the turntable in the picture? There it is…with the food next to it!
Tags: atlanta, Hector Santiago, pozole
