Nacatamales are a type of tamale made with pork or chicken. Also very yummy. more info here: http://www.whats4eats.com/breads/nacatamales-recipe

Tried the pozole place on Kyoto Circle, next to Carnitas Marchant, next to OXXO.

Best pozole we've ever had, and we try new ones most Thursdays.

We tried their pozole last night and agree that it was excellent. The entire complex there is a little confusing. One side is called "Carnitas Merchant". The other side has an overhead sign identifying it as "El Diablo". Then there's another sign for "El Moro" - down at the back, which turns out to be the pozole place.
They had white or red, chicken or pork, with a sideplate of avocado slices, flautas, chicharron, totopos, two delicious, cold jalapeno peppers stuffed with a kind of cottage cheese, and the usual side dishes of spices and condiments. Fifty-five pesos each for the chico size.....no way could we have managed the grande.

We've heard good things about the carnitas at "Merchant", so had a look at their menu on our way out. It was quite limited, listing only the usual tacos al pastor, stuffed potatoes a la Papa Loca, and several varieties of alambres. Not a word about "carnitas". I thought carnitas was a unique dish of shredded pork, maybe crisped-up a bit. Pardon my ignorance, but now I'm guessing that "carnitas" might be a generic term to describe all or any fried meats. If that's the case, we've been eating carnitas for years, under other names like alambres, vampiros, huaraches, etc. Hopefully someone will straighten this out: I'd hate to walk in there and ask for an order of carnitas, only to get a blank stare in return.

Best pozole we've ever had, and we try new ones most Thursdays.