Nashville is Having a Mexican Pop-up Moment | Eater Nashville

"Taking cues from abuela’s kitchen, Mijo Gordito has been popping up at spots like Nicky’s Coal Fired and Redheaded Stranger with rustic, homestyle cooking; I especially notice the pozole verde studded with pork belly, tamales stuffed with puerco verde (slow-cooked pork with salsa verde), and chicken with mole poblano. The care shows in details: the pork butt is brined for eight hours, the chicken is seasoned with over 39 spices and herbs, and the pozole marries tomatillos, poblanos, jalapeños, cilantro, and onion slow-cooked for hours. Orders are placed via Instagram DM and pick-up locations vary." - Jackie Gutierrez-Jones