"This Belmont-Cragin BYOB establishment opened its doors in August. The restaurant’s offerings already creating buzz include a Guerrero-style pozole with pork meat in the traditional green, white, and red. Also on the menu is a Morelos-style version with a boiled egg. The headliner — pozole Mixteco or mole pozole — a complex, hyperlocal version of pozole from the Huajuapan de León region of Oaxaca. This variation features chicken and a mole sauce made with nearly 20 ingredients. Its preparation entails a very complex and lengthy process, which according to one of the co-owners, Karla Rodríguez, takes about nine hours to complete. This pozole is served with crispy tostadas and sour cream. Pozole Mixteco is a rare dish that is difficult to find even in Mexico." - Brenda Storch