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Pozoleria La Mexicanita
Mexican
An open-air fonda where the main event is pozole, served in red, white, and green versions, each arriving with a full spread of garnishes to pile on yourself. The logic that hot soup cools you down in Quintana Roo heat is a Mexican article of faith, and the lunch crowd here seems entirely convinced. Enchiladas and chilaquiles round out the menu for skeptics. Been around forever, run by a Mexico City native who clearly never lost the thread.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Pozole
Eater -
Enchiladas
“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.”
Eater -
Chilaquiles
“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.”
Eater
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