Tuesday, March 13, 2012

Chiles en nogada

Chiles en nogada was my first meal in Mexico City.

It's made from poblano chiles filled with picadillo (shredded meat, fruits and spices) topped with a walnut-based cream sauce, called nogada (walnut is nogal), and pomegranate seeds. The ingredients are the three colors of the Mexican flag: green, white and red.

The picadillo contains panochera apple (manzana panochera), sweet-butter pear (pera de mantequilla) and criollo peach (durazno criollo). The cream is made from milk, butter and ground nuts.

A woman at the next table had tried this dish in five different restaurants.

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