Skip to Content
Featured

Behold the Pozole Taco, Here’s Where to Eat It

8:32 AM PST on December 6, 2019

Welcome to L.A. Taco’s Pozole Week! Every day this week, we are celebrating a different style of the hominy and meat stew that really hits the spot when it is cold out, and share some delicious spots in Los Angeles to try it. For our fifth day, we are enjoying a delicious North Africa-meets-Mexico pozole variation made with three types of meat and served on a tortilla.

[dropcap size=big]S[/dropcap]o far in pozole week, we’ve explored four different versions of pozole including a vegan interpretation, but there also exists a version of the dish that is sans broth. 

What if I told you there exists a taco de pozole?

Revolutionario North African Tacos is most known for presenting various cuisines of the world with a North African spin and putting it all on a tortilla. But one of their tacos drew my attention: a pozole taco. I was curious to find out how a stew could be turned into a taco. Well, it turns out that the answer to that question is: guisado-fy it. They turn the pozole into a tagine, a North African dish that gets its name from the traditional cooking vessel and serve it over a tortilla.

“North African tagines are thick stews or braises like Mexican guisados,” says Susan Park, co-owner of Revolutionario explains. “They’re cooked in a somewhat similar way, in the sense that they’re cooked in low heat and you keep building flavors and adding ingredients at different times. It’s a mash-up between Mexican pozole and North African tagines.”

The first noticeable thing about the taco is the very generous portions. Their pozole tagine is made up of various layers of Mexican and North African flavors and spices. The Mexican components can be seen with the traditional hominy that’s present in pozole, and toasted chiles de arbol. On the North African front they add harissa, spices from the region, and instead of a singular protein that’s common in most pozole, they add three: beef, chicken, and lamb. “When you have a special occasion you go big on the meat,” says Susan.

The pozole taco is impressive. The protein is tender and juicy with the layering of spices and chiles creating a pleasant heat that builds in the back of your throat. Though I will admit because of the large portion, the taco can be difficult to pick up. But they also offer this tagine in a bowl, burrito, or quesadilla form.

What sticks out most about the dish is that it nails the spirit of celebration that pozole is all about. And if you ask me, that’s what matters most.

More pozole variations covered this week and where to find it in Los Angeles.

Green (Verde)

Pozole blanco (White)

Pozole rojo (Red)

Vegan

Already a user?Log in

Thanks for reading!

Register to continue

Become a Member

Stay in touch

Sign up for our free newsletter

More from L.A. TACO

Spot Check: Colombian Desgranados In Echo Park, Mexican Wine Festival At Mírate, and Perverted Waffles in DTLA

Plus, a party highlighting pan-African cuisine, a new Taiwanese cookbook by an awarded local from the San Gabriel Valley, and a Little Saigon food festival that starts tonight! Welcome back to Spot Check!

September 22, 2023

This 24-Year-Old Latina Mortician Beautifies the Dead and Influences the Living

Growing up in Arleta with a first-generation family from El Salvador, Berrios admits that her family only embraced her career choice two years ago, after she started to win awards like “Young Funeral Director of the Year.” The 24-year-old works as the licenced funeral director and embalmer at Hollywood Forever cemetery. As a young person born in peak Generation Z, she's documented her deathcare journey on TikTok and has accrued more than 43K followers on the platform. 

September 21, 2023

Meet ‘Carnitas Rogelio,’ The Family-Run Stand With The Best Michoacán-Style Carnitas O.C. Has to Offer

Michoacán-raised Rogelio Gonzalez slices the cuerito (the pig skin) in a checkered pattern to ensure a light crunch in each bite and utilizes every part of the pig, from the feet to the liver and intestines, which he binds together in a braid. 

September 20, 2023

‘The Office’ Star Rainn Wilson Brought Jerk Chicken Tacos to the Picket Lines Outside of Paramount Studios

In three hours, D's Tipsy Tacos and her team passed out “roughly 100 plates” of tacos, burritos, rice, beans, nachos, and quesadillas to striking screenwriters and actors.

September 19, 2023

Five Common Plants to Avoid When Creating Your Green Spaces in L.A.

Almost every time I visit a property with landscaping issues, the problem starts with bad design: the wrong plants in the wrong place. Here's advice from a third-generation L.A. landscaper and noted taco expert.

September 19, 2023
See all posts