Pozole Thursdays at El Profe, Coacoyul, Mexico
Story and photos by Carol Canter
The restaurant, El Profe puts the hamlet of Coacoyul on the map every Thursday afternoon from 2 p.m. when it opens to serve pozole, the hearty hominy-based soup that is the weekly culinary tradition in much of Mexico, especially in the state of Guerrero.
The late Pablo Obregon Velez, a retired teacher of history in Zihuatanejo, was “El Profe.” Now his son, Alberto, presides, as his father once did, over the restaurant that draws families and friends from neighboring Ixtapa/Zihuatanejo (just 15–20 minutes down the road), Barra de Potosi and its beautiful adjacent beach Playa Blanca, and farther south to the city of Petatlan. Foodies from Michoacan to Michigan, and Canada to California, have been counted as patrons of El Profe. Enterprising young boys guide the Thursday influx of cars to parking spaces on Avenida Hidalgo, the nondescript street sought out by first timers to El Profe. The boys “guard” your car for small change.
Colorful piñatas hang from the ceiling, and recorded music from rousing rancheras to lyrical boleros keep the mood festive. Bands are often hired to serenade groups celebrating an occasion with live music. The vibe is always welcoming. Men in lightweight guayabera shirts, accompanied by women in colorful tropical dresses, offer a nod and a “buen provecho!” (good appetite, enjoy your meal) as they pass your table. It’s a most pleasant way to while away an afternoon with friends and share in the time-honored pozole tradition.
The soup can be ordered verde (green) or blanco (white), large or medium, and with pork or chicken. Though huge, the grande costs only pennies more and yields yummy leftovers the next day. The verde gets its green color from pumpkin seeds that are roasted and ground, as well as from herbs like epazote. The pozole is served with small bowls of powdered oregano, red chili powder, chopped onions, chopped green Serrano chilis, salt, and limes. It’s traditional to drink shots of mezcal, served in tiny ceramic cups with lime and orange slices, though some prefer their pozole with an icy beer to cool down the spice. Plates of queso fresco and sliced avocado may be ordered to add to the soup. The steaming, satisfying late afternoon meal is extremely well-priced, a bargain for the ultimate Thursday feast.
IF YOU GO:
Visit Last Best Beach www.playablancamexico.com/ to learn more about nearby Barra de Potosi and Playa Blanca Mexico.
For my story on Dia de Guadalupe in Barra de Potosi, click here https://medium.com/batw-travel-stories/mexicos-dia-de-guadalupe-celebration-cfb51e341c99
For more on Zihuatanejo and Ixtapa, check out www.visitmexico.com/en/ixtapa-zihuatanejo.
Originally published at https://travelexaminer.net on January 26, 2017.
