Is this not a most beautiful platter of food?
I FINALLY had it this weekend, at Restaurante El Cardenal. After an appetizer of delicious tacos de pato (duck tacos) this arrived on my table, and after one bite, I couldn’t stop talking about it. Do you know how delicious this is? I asked my lunchmates between bites. OMG, you have no idea how good this is. Wow, omg.
The recipe is as complicated as it looks, but essentially, chiles en nogada is a spicy pork-potato-raisin-and-other-fruits casserole stuffed into a poblano chile, topped with an almond (or walnut) cream sauce, and a sprinkling of pomegranate seeds (the dish would not be complete without the seeds — that final burst of sweetness after the spicy pork? Oh yeah.)
The dish represents the flag of Mexico. And I thoroughly devoured my flag.