Getting Stuffed On Pozole With The Crew At “Mamie Taylor’s” In Chinatown

Chef-ladels-out-pozole

by Ken Tsui | On a rainy afternoon before service at Chinatown’s Mamie Taylor’s, Chef Tobias Gringon has the perfect cure for the dreary weather. For staff meal tonight, he’s making a restorative pot of pozole.

It’s a comforting bowl of Mexican stew chock-full of hominy corn, spices, and a load of fresh garnishes swimming in a chicken/pork broth. Today, Grignon is making the down home version of the dish. He lets it simmer gently all day as he prepares for service. As the staff arrive, he dishes out steaming ladles of the stew and tops them with radishes, lettuce, avocado, cilantro, squeezes of lime, and a heap of crispy tortilla strips.

As the crew eats, they pine for and reminisce about when pozole was a regular feature on the menu. And who could blame them? It’s the perfect cure for the winter blahs, and provides plenty of energy for the busy night to come.

  • Foundations of flavor
    Foundations of flavor
  • Main ingredients
    Main ingredients
  • A bit of lime is key to pozole
    A bit of lime is key to pozole
  • Preparing garnishes
    Preparing garnishes
  • Garnishes
    Garnishes
  • A healthy serving
    A healthy serving
  • Chef ladels out pozole
    Chef ladels out pozole
  • Garnishing bowls
    Garnishing bowls
  • Finishing off each plate
    Finishing off each plate
  • Pozole
    Pozole
  • Staff bring out the meal
    Staff bring out the meal
  • Staff gather around the table
    Staff gather around the table
  • Staff crack jokes during staff meal
    Staff crack jokes during staff meal
  • Strips of tortilla
    Strips of tortilla
  • Simon enjoying a bowl of pozole
    Simon enjoying a bowl of pozole
  • Pozole with an extra dose of hot sauce
    Pozole with an extra dose of hot sauce

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