This week­end is Mex­i­can Inde­pen­dence Day, and the tra­di­tion­al food around this time is a dish called chiles en noga­da con­sist­ing of stuffed poblano chiles with a cream sauce and pome­gran­ate seeds. So, the col­ors of the Mex­i­can flag are clear­ly rep­re­sent­ed. It’s quite rich, but I have played around with my own ver­sions a few times at home, and stuffed poblanos are deli­cious. This beau­ti­ful exam­ple is from a restau­rant in Min­er­al del Chico in the state of Hidal­go, and is maybe one the shots that will make it into the guide­book for the region that I helped a cou­ple of vol­un­teers and friends take pho­tos for.

Oth­er­wise, it is anoth­er busy, busy week, but things are going well. Effi­cient cook­stove update com­ing tomor­row or Fri­day.