On the menu it’s spelled “posole,” not “pozole.” That might have clued you in that it might me a somewhat different dish from what you had in mind. Back in the (New Mexico) days when I still ate pork, posole was generally served as almost soup-like.

I don’t know why you thought it was chicken – the menu specifies pork – unless it was an experiment. On those rare occasions I actually make it these days I do use chicken thighs. (Just got some Hatch green chile, so I might make it soon.)

This is a food cart area. Expecting restaurant like cleaned tables may be too much.

*****
BTW, although the comment was a long time ago, “chili” is a Tejano dish with beans beef (most of the time), and a red chile sauce. The vegetable is spelled “chile.”

He is a amazing musician, and he is a equally amazing cook.

Went by for lunch the other day and had a Navajo taco. REALLY good! I have spent a bit of time in New Mexico and it is by far my favorite variation of Mexican food. I have spent time in all of the border states, I have eaten lots of Mexican food.

Add to that Jesse is just a sweet sweet guy. I was eating my taco and he zoomed out of the back of his trailer to run a errand and I caught him and told him the food was amazing, and he stopped to chat with me. Told him I was planning a food cart and had just come up from TX and spent some time in NM on the way. He told me if I ever had any questions about food carts feel free to stop by to chat.

AMAZING guy! If you want great food from a great guy, stop by Nuevo Mexico!

To bad he isn’t single……

Then, decide to try the Nuevo Mexico cart. Handy menu with helpful sections crossed-out in ink. Keep it classy, dudes. Further, I asked about the tamales. They said they couldn’t serve them today because they weren’t able to fly them into Portland. Really? The whole point of a restaurant is to make the food yourself. If I wanted frozen, warmed-over tamales, I would order them from Santa Fe myself. Upon further reflection, my upset with this exchange cuts to the very heart of the issue. A restaurant or foodcart is supossed to make their own food, especially those that cultivate the mystic of authentic and high-end aspirations. That’s why we give you money. I understand that tamales are time-consuming and require extraordinary skill and dedication to craft. These are the reason why almost everyone loves them and nurture the highest respect for the people who make them. The fact that your cart doesn’t even try to make their own speaks volume to the low level of passion and dedication to traditonal New Mexican cuisine.

This realization makes the subsequent experience with Neuvo Mexico more understandable. After I placed my order, I was instructed that it would take about fifteen minutes. I sat in a nasty parking lot, looking at tables that probably hadn’t been cleaned in days. Loved the hair glued to the top with some sugar sauce! Finally, I hear my name. I shouldn’t have been to excited. I was handed a couple of paper containers of glop with shreds of what can only be described as waxy, tasteless American cheese product. Oh, and the pozole. Call me a traditionalist, but when I ask for pozole, I expect a nice, rich pork stew. Not some thin, funky chicken gruel. Chicken? Really? Is this bait and switch, or was I the lucky receipient of an easy way to get rid the food that no one else wanted to eat for the last few days?

Based on my observations yesterday, the Nuevo Mexico foodcart is just a bad value. So bad that I might give up on the whole foodcart thing entirely. What’s the point really? Am I missing something? Medicore food in an unpleasant atmosphere at near-premium prices. Maybe if I was drunk….

They were slated to be at Eat Mobile, but we couldn’t find them there.

One week later, we drove to the Mississippi/Skidmore location to find that Nuevo Mexico was closed until May 5th.

I’m labeling this cart unpredictable. We will try it, but we won’t be expecting them to be where they say they’ll be and we won’t ever make a special trip to them again.