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,
Walnut soup ginger, salt and cognac. The walnuts for the soup are typically puréed or finely ground. It can be served as a hot or cold soup. "Minestra di noci" (English: walnut soup) is a part of Italian cuisine, where it is prepared in the region of Piedmont, which has a significant number of walnut groves. In Piedmont, it is typically prepared during the months of winter. "Sopa de nueces" (English: walnut soup) is a soup in Mexican cuisine. It can be served hot or cold, and sometimes has a delicate texture. Walnut soup Walnut soup is a broth-based or cream-based soup