It is traditional in Zihua (and I think in other places in Mexico) to have Pozole on Thursday nights. Pozole is a stew made from hominy. It comes in white, green, or red (based on whether you add chili and what color it is).I had read online that in Zihua there is a "pozole alley" a place that opens up mostly for Thursday nights, and gets crowded with pozole lovers. Last night we went in search of this alley. We asked the guy who is at our hotel long-term if he knew where it was, and he drew a map in the sand. It made good sense to us.
After happy hour at one of the beach restaurants (2 x 1) we grabbed a taxi to town. The taxi driver did not know of Pozole Alley, and when I described how to get there (go to the circle, take this road off it, and then it's the first one-way street), he said, "But there are many circles." Eventually he said, "I think I know where to go, this other entrance." Then, he proceeded to do exactly what our sand-map had instructed. Turns out Pozole alley was more like an alley with a pozole restaurant in it. We sat down and both chose green Pozole, Peter's with pork and mine with chicken.
The pozole came with fixings all around it. The table had chopped onions and jalapenos waiting, and the plate under the bowl of pozole had a wedge of avocado, two sides of limon (key lime, the most common citrus in Mexico, I think), slivered cabbage, fresh corn chips and a piece of chicharron. We ordered a pitcher of agua de jamaica (sweet hibiscus iced tea) and were good to go.
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