"For well over a decade, Mexico City native Angelica Maria Solis Zamudio has been serving Tulumenses gorgeous plates of antojitos chilangos at her open-air fonda. Diners fill the house at lunch for pozoles in zesty red, pure white, and green (the last made with earthy pipian verde), which all come with an array of diced onions, shredded cabbage, sliced radishes, oregano, toasted chiles, fiery salsas, and tortilla chips. While hot soup may be the furthest thing from your mind in the Quintana Roo heat, they’re precisely how Mexicans cool off. If you want to go another route, enchiladas and chilaquiles come in blankets of flavorful red or green salsas, sliced by slivers of white onion, cool Mexican cream, and generous powderings of salty, white cheese." - Bill Esparza
