If I would have to choose only one of Ixtapa Zihuatanejo’s unique traditions, it would have to be Pozole Thursdays. Pozole is a traditional soup with corn, meat and different kinds of garnish, which in ancient Mexico used to be consumed during rituals or on special occasions. The tradition of Pozole Thursdays has been part of Ixtapa Zihuatanejo culture for as long as anyone can remember. In addition to pozole being offered at regular restaurants throughout the week, the town also has special pozolerias that open only on Thursdays to serve this special soup. At Capella Ixtapa our Thursday meal in the employee cafeteria is always pozole, and we wouldn’t change it for any other dish!
Chef Miguel Baltazar likes to tell stories of his grandmother making pozole. He describes how the kitchen used to smell when the stew was boiling, as a child he would sit on the kitchen counter and watch as she prepared the dish, and later on, when he was a bit older, he would assist her and learn from her wisdom as well. It is no wonder that Miguel is so passionate about pozole, so meticulous about the steps of preparations and insisting on using only the best and freshest ingredients. The grandma’s version is an inspiration for Chef Miguel’s own pozole variations that are served at the Capella Ixtapa restaurants. Chef Miguel makes all variations of pozole, white, green and red. For guests of our fine dining restaurant A Mares he prepares white pozole with lobster and octopus, which he pares with mezcal from his favorite local distillery, La Katrina.
When you visit Ixtapa Zihuatanejo on Thursday (or any other day), come and taste Miguel’s pozole, which bares the tradition of his grandma’s cuisine, upgraded with a contemporary twist and a kick of mezcal. And when at home, you can try the recipe out for yourself.
A Mares’ Lobster Pozole
– 500g White pozole corn grains
– 5g Calcium hydroxide (also quicklime or slaked lime). It is used among other things to soften corn, to soften and remove the outer husk and to make some of the nutrients more bio available
– 150g White Onion
– 15g Garlic
– 2 Pacific Ocean lobsters
– 40g Coriander
– 120g Iceberg lettuce cut in chiffonade
– 150g Avocado cut in pearls
– 80g Purple onion julienne
– 120g Tortilla chips
– 40g Dry marjoram
– 60g Lemon in thirds
– 20g “Chile de arbol” in powder (chili powder)
– 80ml Red (tomato) sauce
– In a big cooking pot, boil the pozole corn grains mixed with garlic and onion.
– Dissolve the calcium hydroxide in 250 ml of water, wait until it stops making bubbles. Add to the pot with the rest of the ingredients.
– Cook for 3 hours approximately or until you see the corn grains bust open and start peeling off the skin.
– Drain and peel the grains.
– Rinse the grains and boil them again in a fish broth.
– Lower the flame and poach the lobsters.
- Slice the lobster tails in chunks.
– Pour the broth in a hot bowl with corn grains and lobster slices, decorate with coriander leaves.
– Serve the garnish on the base plate.