Pozole for Christmas: 5 exquisite pozolerías in CDMX to celebrate December 24

In Mexico City, the pozole It consolidates in December as one of the dishes with the greatest seasonal growth in sales, both for consumption on site and to take away.

Restaurant owners and merchants agree that the last month of the year significantly increases the demand for broths and stews.driven by the cold, but also by a structural change in consumer habits during the holidays.

The increase is not only climatic. In December, spending on prepared foods intensifies, due to the saturation of agendas, posadas and family gatherings.

In this context, pozole gains ground over other traditional dishes due to its economic efficiency: it works for many people, allows you to control spending per portion, is purchased by the kilo and reduces preparation times at home.

Dinner on the 24th: from the traditional dish to the functional dish

Although the dinner on December 24 is still associated with cod, romeritos or turkeyin the CDMX pozole has ceased to be an exception and has become a recurring alternative.

Consumption is concentrated in 3 profiles: families receiving guests and buying ready-made food; groups returning from inns looking for a hot, shareable dinner; and homes that prioritize an informal celebration, without sacrificing the festive character.

Unlike other Christmas dishes, Pozole offers operational and budget flexibility. It adapts to different tastes—chicken, solid or assorted; red, white or green—allows for low-cost accompaniments and reduces waste. In an environment of accumulated food inflation, this economic factor explains why consumption grows year after year in December.

Pay attention to the following 5 pozolerías and visit your favorite:

Pozolería La Troje

Pozolería La Troje has established itself as one of the most solid references for traditional pozole in CDMX, particularly for its pozole that you can combine with chicken or porkan unusual preparation that gives it its own identity.

This place is also consolidated because you can accompany this delicious pozole with its tinga toasts or with their enmoladas that are a good option in the holiday seasonits clientele is mostly families and large groups, with a heavy weight of take-out orders. This has positioned it as a frequent option to resolve the 24th dinner without sacrificing tradition or volume.

• Address: Plan de Ayala 345, Col. Nueva Santa Anita, Iztacalco, CDMX.

Moctezuma’s Pozole

Considered a historical reference in Mexico City, this pozolería in the Guerrero neighborhood maintains high demand in December. User comments agree on the consistency of flavor and generous portions, decisive factors when consumption multiplies on key dates.

El Pozole de Moctezuma was born in 1947 as an improvised dining room in the house of Doña Balbina Valle, originally from Guerrero, and more than 70 years later it continues to operate in the hands of her family, becoming a historical reference of popular gastronomy in CDMX.

He survived the 1985 earthquakeMetro works and decades of urban changes without advertising or franchises, consolidating only by word of mouth. Their white, green, Guerrero-style pozole and shrimp—prepared to order and served in a clay pot— they have made it a meeting point for neighbors, politicians, artists and businessmen, confirming that here you don’t just eat pozole: you eat living history of the city.

• Address: Moctezuma 12, Col. Guerrero, Cuauhtémoc, CDMX.

Licha House

Located in Iztapalapa, Casa Licha stands out for its Guerrero style and its focus on domestic consumption. During December, feedback reflects an increase in orders, especially for at-home gatherings.

Casa Licha is one of the best-rated pozolerías in CDMX: founded in 1960, it has been serving Guerrero-style pozole in a casserole for 65 years and has established itself for its consistent flavor and family tradition. Offers White and green pozole with solid, chicken, head or assortedaccompanied by the classic accessories, and maintains a 4.5-star rating on Google Maps, backed by customers who highlight its authenticity and sustained quality over decades.

• Address: Sur 69-A 513, Col. Justo Sierra, Iztapalapa, CDMX.

The Tolucos

With thousands of opinions accumulated, Los Tolucos represents a case of high volume of consumption in the capital. In December, its attendance grows due to its ability to serve large groups and a menu that expands the experience beyond pozole.

Los Tolucos is an emblematic pozolería in CDMX with more than 55 years of history, specializing in Guerrero-style pozole—only green and white—following the Altamirano tradition. Located in the Algarín neighborhoodis famous for its consistent flavor, generous portions and for having been visited by politicians, athletes and entertainment figures.

With average prices of 200 to 250 pesos per person, It remains a classic and very popular option to eat pozole all year round.

• Address: Juan E. Hernández y Dávalos 40, Col. Algarín, Cuauhtémoc, CDMX.

Restaurant Casa Tixtla

Casa Tixtla was born in 1977 in the Algarín neighborhood, when Melitón Poctzin y Concepción, originally from Tixtla, Guerrero, They concentrated their experience in economical cuisine to specialize in traditional green pozole, prepared with ingredients brought from their homeland and family recipes.

With almost 5 decades of historythe restaurant has established itself as a reference for Guerrero gastronomy in the CDMXboth for its authentic flavor and for its cultural value, to the extent of receiving political figures and maintaining an average check close to 200 pesos per person, with traditions such as 2×1 Pozole Thursday.

Its proposal connects directly with tradition: well-served pozole, an unpretentious atmosphere and an experience that privileges seasoning over spectacularity. Therefore, it is positioned as a solid option for those looking to close the year with authentic regional cuisine.

• Address: C. Juan E. Hernández y Dávalos 36, Col. Algarín, Cuauhtémoc, 06880 Mexico City, CDMX.