Pozole Mexico Independence Day, birthdays, Christmas and other holidays. Pozole was mentioned in the Florentine Codex by Bernardino de Sahagún. Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans believed the gods made humans out of "masa" (cornmeal dough). According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México,
Mexican cuisine is known for tequila with the liquor produced only in certain areas allowed to use the name. The cultural and gastronomic center of the area is Guadalajara, an area where both agriculture and cattle raising have thrived. The best-known dish from the area is birria, a stew of goat, beef, mutton or pork with chiles and spices. An important street food is tortas ahogadas, where the torta (sandwich) is drowned in a chile sauce. Near Guadalajara is the town of Tonalá, known for its pozole, a hominy stew said to have been originally created with human flesh. The area which