El Mejor Chile En Nogada Del Mundo M.R.
|finding this sign, quite an achievement|
|bright and colourful and overflowing with el grito swag!|
|So this is what the best on the planet looks like...|
|It's Rich. Rich Rich Rich!|
|So that's where the beef and pork and beans and onion and banana and apple and pear and almond and acitron and cinnamon and tomato were hiding...|
The Poblano chile, is grilled and peeled, and in the case of Chile en Nogada, it is mild in taste and only the very largest and best shaped chiles are selected. Once they are ready, one or sometimes two, depending again on the size factor, are stuffed to the brim, to near explosion actually. This magical stuffing consists of nearly 50 ingredients. The cornerstones of this mix being beef and pork mince with three types of beans, onion, banana, apple, pear, almond, acitron, cinnamon and tomato. The result is a very sweet, rich and fragrant taste which is complimented brilliantly by the walnut cream and the garlic infused rice (an invention from Chef Adalberto). The walnut sauce, is a simple yet rich sauce that has a slight french injection to it, again courtesy of Chef Adalberto. Made from Nuez de Castilla (Mexican walnuts, which obtain a slightly different taste from your ordinary everyday walnut), fresh sheep milk cheese, milk, cream and a good splash of brandy, gives the sauce exactly the richness it needs.The pomegranate providing a bit of bitterness and texture to the dish. Without the pomegranate the dish would be lacking some much needed body and texture on the palate and is liberally distributed upon the plate. Otherwise it would be like eating a big old sloppy, meaty, creamy mess, not that there's anything wrong with that when it tastes like this one! The nicely shaped deep fried platano (banana), tops the plate in order to symbolise the Penacho, a native Aztec head dress, that you generally see older male natives wearing as they prepare for El Grito with traditional native smoke ceremonies and dances in the Zocalo. And of course rounding off the dish is a little mexican flag flying strong on top of the white covered mountain of stuffed chile Poblano. Cheesy? Yes. Patriotic and definitely Mexican? Yes.
|The Penacho. I think i prefer the fried banana version personally.|
|The all important Dried Ancho Chile and Chile Poblano, spot the differences?|
He tells me the secret which sets his mole apart from the Jose-blo junk you might get elsewhere. The mole chillies are picked and cut and dried from fresh right on the very farm where he gets them from. It creates a more divided taste in the dish. First the sweet of sugar and chocolate, next the palate pleasing taste of 57 different herbs and spices that make up the rich taste of the mole, then followed by the spiciness of these specially picked and dried chillies to finish the palate. 'It's a taste you dont ordinarily get from your average mole because they buy the cheap dried chillies from the stalls at the mercad.' Adalberto claims. And his claim is the truth! All you have to do is order Mole rojo elsewhere and it will start sweet and end sweet on the tongue.