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Manuel Dexterity

Sep 26, 2009, 1:08 PM

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esperanza

Sep 26, 2009, 1:27 PM

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Re: [Tio Copas] Chile en nogada

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Here's a recipe--it's been posted on this board in the past. I am aware of ONE Mexconnect member (other than myself) who has prepared these chiles. She and her husband (and some of his lucky employees) gave them rave reviews. If you make them, let me know what you think.

http://mexicocooks.typepad.com/...the-mexican-fla.html

http://www.mexicocooks.typepad.com

morgaine7

Sep 26, 2009, 2:25 PM

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Re: [Tio Copas] Chile en nogada

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I love this dish!! Many thanks for the reminder that the season is here. One of our local chefs does an excellent job of preparing them, so I'll be treating myself very soon.

Kate

wendy devlin

Sep 26, 2009, 6:58 PM

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Re: [Tio Copas] Chile en nogada

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Bueno, Tio.
Ahora. A photo of your wife's latest creation. Por favor.

(This post was edited by wendy devlin on Sep 26, 2009, 7:35 PM)

Rolly

Sep 27, 2009, 7:48 AM

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Re: [Tio Copas] Chile en nogada

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My friend Adriana makes her own special version of the classical dish.

http://rollybrook.com/ar-chiles_nogada.htm

Rolly

esperanza

Sep 27, 2009, 9:13 AM

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Re: [Tio Copas] Chile en nogada

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I photographed these beauties at a muestra de gastronomía (food show) in Pátzcuaro a little less than a year ago.

http://www.mexicocooks.typepad.com

(This post was edited by esperanza on Sep 27, 2009, 11:39 AM)

mazatlanlee

Sep 27, 2009, 10:05 AM

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Re: [esperanza] Chile en nogada

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Here are two more photos of Chiles en Nogada. First, against the blue tablecloth, Chile en Nogada at Mazatlan's "Te Amo Lucy's" restaurant. Lucy is one of my favorite chefs and friends. Her Chiles are the kind you savor and wish would never run out! The other photo shows how the Panama chain restaurant serves this wonderful Mexican treat. They're ALL good, but I think Lucy's is the best in Mazatlan. Now, I'm going to be thinking of chiles all day long.... ;-}
Lee's Photos: Beyond the Guardrails

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N2Futur

Sep 27, 2009, 11:06 AM

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Re: [esperanza] Chile en nogada

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I'll be making a double batch next weekend, using that same recipe again. My mouth is watering, just thinking about this delicious dish. Lots of work, but well worth it.

Elke
___________________________
"When choosing between two evils, I always like to pick the one I never tried before." - Mae West

tashby

Sep 27, 2009, 8:05 PM

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Re: [Tio Copas] Chile en nogada

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Confession: Only tried them once. I forget where, but probably some restaurant in Morelia or Guanajuato because I've spent time in both during Fiestas Patrias. Those Chiles en Nogada I had were too sweet for me. Is the dish generally sweet? I've always been reluctant to give it another go.

Manuel Dexterity

Sep 27, 2009, 8:22 PM

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Re: [tashby] Chile en nogada

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In Reply To

Yes, some places serve them overly sweet or empalagoso. The good ones have a nice balance of sweet and savory. El Bajío did a nice job in that regard.

My wife understands this very well and adjusts her sauce according to the sweetness of the picadillo.

Carron

Sep 28, 2009, 10:49 AM

Post #11 of 13 (5736 views)

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Re: [esperanza] Chile en nogada

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Lovely photo!

When I moved to Chiapas to teach it was late August 1998. This was one of the first dishes I was introduced to almost upon arrival. Very different from the chiles rellenos I had known and loved in Houston. This dish doesn't seem to be nearly as popular here in northern Mexico.

Camille

Oct 5, 2009, 11:17 AM

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Re: [esperanza] Chile en nogada

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We served fifteen friends chiles en nogada made by your recipe, Cristina,and they were delicious! Next time I will make these changes: more raisins and pineapple, no potato, more fire in the picadillo.....just a little tweaking to suit our palates! We'll also involve a couple more hands in the process, and definitely do everything the day before so we can enjoy the party, as we did yesterday. The round of applause from the guests was nice too!

Camille

Oct 5, 2009, 1:51 PM

Post #13 of 13 (5614 views)

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Re: [Camille] Chile en nogada

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Forgot to mention we seeded the chiles BEFORE we roasted them.... it cut down on the amount of handling and made the whole process easier....