As "Tequila Sunrise" starts to play, you will naturally start to wonder where things went wrong. How did you end up listening to the Eagles at a sticky table, sipping your second margarita from a dinky plastic cup? Luckily at Minero, Sean Brock’s new Mexican restaurant in Charleston, South Carolina, the pozole arrives quickly. There is no time to wallow.
The broth is deep red and hard-bodied, incandescent with chilis. Chicken comes in with the sweet, unmistakable perfume of meat that’s been fooling around with charcoal. Trimmed with pork cracklings and a single, darkly fried tortilla that stays crisp for ages, the pozole is delicious and life-affirming.