Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Pozole at Superica


Chef and restaurateur Ford Fry’s latest venture is a casual Mexican concept called Superica at the flourishing Krog Street Market. My friend SS invited me to join him for an impromptu bowl of pozole, his favorite dish there.

We pounced on two seats at the lengthy bar, lively with tequila-infused chatter, and snacked on their light thin chips accompanied by green and red salsas. I watched the bartender shake my Vampire Weekend, a cocktail I discovered at Ford Fry’s first casual Mexican eatery at Avalon. Made with the Mexican rice drink, horchata, and dark rum, the cocktail is pretty sweet…and potent.

Superica’s pozole is a balanced combination of tender pulled chicken, hominy, carrots, and onions in a broth that’s light, yet hearty enough to hold up the chiccarone garnish. The traditional soup is topped with a scoop of guacamole, crumbled cotija cheese, and a slice of lime for authentic Tex-Mex flavor. It’s a tasty bargain at just $4 for a generous cup.

99 Krog Street, Suite C 404-282-1313


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