This popular, no-nonsense joint specializes in Guerrero-style pozole, the all-curing Mexican version of matzo-ball soup. Heaping clay bowls are accompanied by fine oregano, mildly hot red chili, shredded lettuce, limes and chopped onions. Specify pollo (chicken) maciza unless you’d like your soup to include bits of fat, and especial if you enjoy avocado. For refreshment, there’s ice-cold beer, pitchers of agua de jamaica (hibiscus water) and top-shelf tequilas.