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.
