This week on Wednesday and Saturday we will be making Chiles en Nogada in honor of Mexico's independence day. And also because we want to have an excuse to make it. This national dish of Mexico is made with roasted poblano peppers stuffed with a picadillo of braised shredded pork, apples, pears, peaches, and other dried fruits. It is then smothered in Nogada, a walnut sherry and cream sauce, and then garnished with pomegranate seeds and parsley. We will have a super limited amount both days! Come see us at the Abbey tomorrow around 5 to eat these things. Once again photo ripped off the internet because we haven't made it yet.
#16deseptiembre #nolapopups #muchloveformexico #nolaeats #igersofneworleans