Fodor's Travel

"The equivalent of a "soul food" restaurant for los Guerrerense (the people of Guerrero State), this noisy, fun spot a few blocks from the beach, amid small shops and cafés, specializes in the traditional cuisine of the deep countryside. Pozole, a pork-and-hominy stew that is traditionally eaten on Thursday, is a specialty of the house."

Rough Guides

"The signature dish is pozole (pork stew, traditionally eaten on Thurs)."

Sara Lieber

"Any is the place most locals will send you to for pozole. They offer other menu items, too, but the real draw is the pozole, and the best day to taste it is Thursday, between 3 and 6 in the afternoon."

Michelle Rodriguez

"After a few bites of Any’s green Posole, served traditionally with oregano, chile, lime, onion, radish, avocado and queso fresco, you will pledge to return, just as soon as you are finished digesting your current meal."

Inga Aksamit

"On a subsequent visit we enjoyed a huge bowl of pozole, a traditional dish originating in pre-Columbian times (circa 1500 CE)."

Kristina Malsberger

"A nearby bistro, Tamales y Atoles Any, is best for a bowl of pozole—a rich hominy and pork soup typically eaten on Thursdays."