Tenochtitlan's Chiles en Nogada

Nick and I went to Distrito Federal or Mexico City, Mexico for a couple of days, and despite being ripped off by an unregistered taxi the first night at the airport, everything went according to plan. Mexico City is dangerous, polluted, and highly underrated. It is elegant and esteemed - go with a native, and brush up on your Spanish before going.

There's this dish served around the time of Mexico's Independence Day, September 16th and it's delicious. It's called Chiles en Nogada, or Poblano Peppers in walnut sauce and it's from the town of Puebla. Inside there is a stuffing or picadillo of apples, spices, and ground meat. The pepper is then doused in walnut sauce consisting of creme, butter, and blanched walnuts and finally garnished with pomegranate seeds forming the colors of the Mexican Flag - Pride. It is delightfully sweet and savory with the elegance of Mexican cuisine that is sadly misunderstood. Not all Mexican food is enchiladas and burritos, amigos.

Below is a link to a recipe for the dish.

Chiles en Nogada