Comments (0) Best use of dried chiles - 2003
LA CASA DE LOS TACOS
The world-class pozole served weekends at LA CASA DE LOS TACOS contains not only the requisite pork and hominy, but loads of crushed red chiles of various sorts, enough to make you gasp for air. Fried tortillas are offered on the side for fragmenting and tossing into the soup.
