cazalea
[Seiko Moderator]
17108
Chiles en Nogada Is my latest favorite
This dish was created by a group of gourmet food loving nuns in Mexico who also developed molé
It has about 25 ingredients but can be summarized as deliciosa. It's a large mild chile stuffed with a mixture of chopped/minced meat, apple, raisins, etc fried in a fluffy batter like a chile relleno, covered with a creamy walnut sauce and sprinkled with pomegranate arials ("seeds").
The red white green mirrors the Mexican flag, which was designed and being unveiled at the same time as this dish.
Served in restaurant last week, with red rice and chemoya.
Made at home for dinner by our cook.
As served last year when I was first acquainted with the dish.
A Time and a Meal to Remember
My wife and I came to the state of Morales Mexico to experience a Day of the Dead celebration. We're staying at the La Mancha B&B, owned by a friend. I'd like to share just a little about what this event entails. We collected marigold flowers in a nea...
Superb post, and beautiful place THE place to be for the Day of the Dead.
I miss Mexico so much.... Thanks for your super post, my friend. Nicolas
To paraphrase Art....
Eat Mexican, drink Scotch, drive Italian ;) Cool post dear Mike Warmest D
Mexican fish tacos chased by American ale . . .
. . . are my latest craze. Photos next week ;-) . . .
Chiles en Nogada Is my latest favorite
This dish was created by a group of gourmet food loving nuns in Mexico who also developed molé It has about 25 ingredients but can be summarized as deliciosa. It's a large mild chile stuffed with a mixture of chopped/minced meat, apple, raisins, etc fried...
