Pozole for a dinner party — went down extremely well

I made Pozole for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The complex and layered with chilli profile was the main talking point — no one had quite experienced Mexican chocolate used that way before.

pre-Columbian ingredients like corn, beans, and chilli form the foundation. I explained the an Oaxacan restaurant context as I served it which helped people appreciate it fully. agua fresca was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.