i number of accompaniments that can include lime wedges, onions, avocado, tomato, cilantro leaves, jalapeno peppers, radishes and finely shredded cabbage. Adding a generous squeeze of lime juice to your bowl of pozole is a must. The change in acidity of the broth will give you an authentic Pozole Rojo flavor.
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INside Dining
New Orleans is home to more great restauruants than we could hope to
list here. For a comprehensive listing of restaurants in the New Orleans metro area, please refer to Tom Fizmorris’
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Sara’s aaa Pan-Asian, 724 Dublin St., 504-861-0565 Vincent’s aaaa Italian, 7839 St. Charles Ave., 504-866-9313 Ye Olde College Inn aaa
nomenu.com. In this guide, you will find
Neighborhood Café, 3016 S.
1 oz. dried ancho chilies
some of the best bets around town.
Carrollton Ave., 504-866-3683
1 1/2 cups boiling water
Tom’s fleur de lis ratings are shown.
1 lb. boneless, skinless chicken thighs, cut into bite size pieces 2 1/2 teaspoons kosher salt, divided 2 Tablespoons olive oil 4-5 garlic cloves, minced (3 Tablespoons) 1 Tablespoon dried oregano leaves 1 teaspoon ground cumin 3 Tablespoons masa harina 5 Tablespoons cold water 3 1/2 cups room temperature water 29-ounce can Mexican style hominy, drained 8 small radishes, thinly sliced 3 limes, cut into wedges 2 avocados, diced 1 small onion, diced 1 bunch cilantro, stems removed
Central Business District Carrollton, Riverbend and Broadmoor Babylon Café aaa Middle Eastern, 7724 Maple St., 504-314-0010 Barcelona Tapas aaa Spanish, 720 Dublin St., 504-861-9696 Basil Leaf aaa Thai, 1438 S. Carrollton Ave., 504-862-9001 Boucherie aaaa Southern Barbecue, 1506 S. Carrollton Ave., 504-862-5514 Brigtsen’s aaaa Contemporary Creole, 723 Dante St., 504-861-7610 Café Niño aaa Pizza, 1510 S. Carrollton Ave., 504-865-9200 Chiba aaa Japanese, 8312 Oak St., 504-826-9119 Ciro’s Cote Sud aaa French, 7918 Maple St., 504-866-9551 Cooter Brown’s Tavern aaa Sandwiches, 509 S. Carrollton Ave., 504-866-9104 Cowbell aa Hamburgers, 1200 Eagle
1. Remove the stems and seeds from the dried ancho chilies. In a small bowl, soak the chilies in 1 1/2 cups of boiling water until softened,15-20 minutes. Place the softened chilies and the liquid in a blender. Blend on medium-high speed until puréed, about 30 seconds. Set aside. 2. Season the chicken with 1/2 teaspoon salt. In a large pot, heat the olive oil on medium heat. Add chicken and cook, stirring occasionally, until browned, 5-10 minutes. 3. Reduce the heat to low, and add the garlic, oregano, cumin, and the remaining 2 teaspoons salt. Cook, stirring occasionally, until the garlic is softened, about 5 minutes. Stir in puréed chilies. 4. In a small bowl or cup, dissolve the masa harina in 5 tablespoons cold water. Add to the pot and whisk well. Bring to a boil, stirring occasionally as the broth thickens. 5. When a boil has been reached, add the 3 1/2 cups of water and hominy. Return to a boil and reduce to simmer for 15-20 minutes. 6. Serve in a bowl garnished with sliced radishes, lime wedges, avocado, onions and cilantro.
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St., 504-866-4222 Dante’s Kitchen aaaa Eclectic, 736 Dante St., 504-861-3121 Hana aaa Japanese, 8116 Hampson, 504-865-1634 Jacques-Imo’s aaa Cajun, 8324 Oak St., 504-861-0886 Lebanon’s Café aaa Middle Eastern, 1500 S. Carrollton Ave., 504-862-6200 Louisiana Pizza Kitchen aaa Pizza, 615 S. Carrollton Ave., 504-866-5900 Maple Street Café aaa Creole Italian, 7623 Maple St., 504-314-9003 Mat & Naddie’s aaaa Eclectic, 937 Leonidas St., 504-861-9600 Mikimoto aaaa Japanese, 3301 S. Carrollton Ave., 504-488-1881 Mona’s Café aa Middle Eastern, 1120 S. Carrollton Ave., 504-861-8174
Blue Room aaa American, 123 Baronne, Roosevelt Hotel. 504-648-1200 Bon Ton Café aaa Cajun, 401 Magazine St., 504-524-3386 Borgne aaa Seafood, 601 Loyola Ave. (Hyatt Regency Hotel), 504-613-3860 Café Adelaide aaaa Contemporary Creole, 300 Poydras St., 504-595-3305 Chophouse aaa Steak, 322 Magazine St., 504-522-7902 Desi Vega’s aaaa Steak, 628 St. Charles Ave., 504-523-7600 Domenica aaaa Italian, 123 Baronne St. (Roosevelt Hotel), 504-648-6020 Drago’s aaaa Seafood, 2 Poydras St., 504-584-3911 Herbsaint aaaa Creole French, 701 St. Charles Ave., 504-524-4114 Horinoya aaa Japanese, 920 Poydras St., 504-561-8914 Le Foret aaaaa French, 129 Camp St., 504-553-6738 Liborio aaa Cuban, 321 Magazine St., 504-581-9680 Lucky Rooster aaa Pan-Asian, 515 Baronne St., 504-529-5825 Lüke aaa French, 333 St. Charles Ave., 504-378-2840 MiLa aaaa Eclectic, 817 Common St., 504-412-2580 Morton’s The Steakhouse aaa Steak, 365 Canal St. (Canal Place Mall), 504-566-0221 Mother’s aaa Sandwiches, 401 Poydras St., 504-523-9656 Restaurant August aaaaa Eclectic, 301 Tchoupitoulas St., 504-299-9777 Ruby Slipper Café aaa Breakfast, Neighborhood Café, 200 Magazine St., 504-525-9355 Ruth’s Chris Steak House aaa Steak,
Panchita’s aaa Central American, 1434
525 Fulton St., 504-587-7099
S. Carrollton Ave., 504-281-4127
Windsor Court Grill Room aaa
Pupuseria La Macarena aaa Central American, 8120 Hampson
American, 300 Gravier St., 504-522-1994
St., 504-862-5252
Do Ahead: Pozole can be made up to 4 days ahead, and it becomes more flavorful when reheated.
Riccobono’s Panola Street Café aa Breakfast, 7801 Panola St., 504-314-1810
Esplanade Ridge and Gentilly Liuzza’s By The Track aaa
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