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Potzol den Cano takes its name from pozole, the impossibly rich soup of pork and hominy that nourishes even better than menudo. Instead of just serving red broth, Potzol offers milky white broth as well while allowing you to customize the pork cuts in your soup—some pork head, maybe, or shoulder or leg. It’s up to you to decorate it with radishes, salsa, tostadas, and lettuce, making a bowl of already-dense bliss even heavier, even better. But sticking to the pozole here, as rich as it may be, neglects an encyclopedic menu chockablock with regional specialities.