Chanclas and Horchata. The dough was filled with avocado. mmmmmm
Pulque--an alcoholic drink made from the fermented sap of the maguey plant, according to Wikipedia. I liked it, but it did taste like what my kombucha would have tasted like if I never took out the bacteria baby (SCOBY). I'd drink it again!
OKAY, so this was a big deal. This dish is called chile en nogada and is only available in August and into September, so it was pretty special that we were able to get some. The dish originated in Puebla and was created by nuns (because they rock). It's essentially a poblano chile stuffed with a mix of fruits, spices, nuts, and shredded pork, and the sauce is made of nogada which is a kind of nut. The colors--green chile, white nogada sauce, and red pomegranate seeds--represent the Mexican flag, and this dish leads up to September 15th, Mexican Independence Day, which is a big deal around here. It was a yummy dish, but boy, was I full after all that nogada. And it was sweeeeet. I think I will wait a while before trying this badboy again.
This is envueltos de mole poblano and it was DIVINE. The mole is made of spices and chiles, and is sort of sweet and smoky. The mole topped shredded meat rolled in tortillas. YUM.
I am not going hungry, if you were wondering.
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