Best Pozole I've had — and I've tried a few

Having eaten Pozole at several restaurants over the past year, I can say this version is the best. The smoky and earthy quality is more pronounced here than anywhere else I've tried. dried ancho chilli is handled with real knowledge — you can taste the difference.

This is proper an Oaxacan restaurant cooking, not an adaptation for foreign tastes. horchata was the obvious choice and the combination was perfect. Mexican cuisine is a UNESCO Intangible Cultural Heritage. Would return for this dish alone.