Where to Eat Pozole in Chicago | Eater Chicago
"Lulú Álvarez and her husband Joaquín Lara have spent the last 11 years catering to Portage Park with a selection of Mexican street food staples from tacos and tortas to gorditas and pambazos. With their warm hospitality, curated menu, and a little bit of showmanship, it is easy to understand why their clients are so loyal. According to Álvarez, their clients visit from as far as California when they are in town. Pueblo Nuevo is a nod to a small city in Guanajuato, where green pozole is prepared with chicken and tomatillos instead of the pumpkin seeds found in its Guerrerense counterpart. Pozole is usually mild, and heat is adjusted with the chilies that come as garnishes. Save room for a pambazo or a tongue taco." - Brenda Storch
