We're back with everyone's favorite pozole night to warm you up for the long, cold winter!
This traditional Mexican soup is hearty and nourishing, brimming with toothsome hominy and tender stewed meat or seasonal vegetables and is served with fresh garnishes such as cabbage, chopped onion, radish and lime that you can add to taste for your perfect bowl.
In many regions of Mexico, pozole is served only on Thursdays and is a wonderful excuse to gather friends and family around the table. We're continuing this tradition at Tournant with Tazon (which means “bowl” in Spanish) on the Third Thursdays of each month--until it gets too hot for soup!
Steamy bowls start at $12 and you can choose from pork rojo, chicken verde or verduras (vegan), plus traditional and not so traditional add-ins. Order a cold cerveza, margarita or paloma, then close your eyes and imagine you're in sunny Mexico.
No reservations necessary—just drop by for restaurant-style seating.
SHEET PAN NACHOS
Juanita’s chips, Tillamook cheddar, black beans, housemade salsas, sour cream, escabeche, sliced black olives (Mona insists!)
Pork Stock, Three Sisters Nixtamal Organic Hominy,
Chile-Braised Pork Shoulder
Chicken Stock, Three Sisters Nixtamal Organic Hominy,
Salsa Verde-Braised Chicken Thigh
Burnt Onion Dashi, Three Sisters Nixtamal Organic Hominy, Roasted Winter Squash, Sik’l Pak (pumpkin seed salsa)
Queso Oaxaca Tamalito
All bowls come with shredded cabbage, chopped white onion,
cilantro, radish, lime and Juanita’s chips