chapalence Posted August 21, 2022 Report Share Posted August 21, 2022 If you're a fan or simply have never tried them, I highly recommend Mario's in SAT on Ramon Corona near the church. They are only serving them on the weekends,now thru September. Perfectly prepared, the presentation is lovely and the amount of rich, creamy sauce is not overwhelming. Served with rice and garlic toast for $165. As an aside, they also fire up the bbq out front in the afternoon on weekends. They have several types of fish, along with shrimp and filet mignon that you can choose from. 2 Quote Link to comment Share on other sites More sharing options...
tomgates Posted August 22, 2022 Report Share Posted August 22, 2022 Also serving them at Eleana's in Ajijic, corner of Zaragoza and Aquiles Serdan. Quote Link to comment Share on other sites More sharing options...
ibarra Posted August 22, 2022 Report Share Posted August 22, 2022 Frida's also. Quote Link to comment Share on other sites More sharing options...
tomgates Posted August 23, 2022 Report Share Posted August 23, 2022 I would have to pass by the bacon sandwich prior. 1 Quote Link to comment Share on other sites More sharing options...
artsnob Posted August 24, 2022 Report Share Posted August 24, 2022 Membillo in Ajijic has them on weekends Quote Link to comment Share on other sites More sharing options...
dichosalocura Posted August 24, 2022 Report Share Posted August 24, 2022 Here is a good question that I don't understand. Once in Puebla I tried to order chiles en nogada and they told me it was out of season. And I notice here too it seems to be seasonal. If they are using poblano peppers which are available year round how can chiles en nogada be considered a seasonal dish? Food for thought........ Quote Link to comment Share on other sites More sharing options...
sunshineydays Posted August 24, 2022 Report Share Posted August 24, 2022 Wow do not forget Viva Mexico! Quote Link to comment Share on other sites More sharing options...
ibarra Posted August 24, 2022 Report Share Posted August 24, 2022 10 hours ago, dichosalocura said: Here is a good question that I don't understand. Once in Puebla I tried to order chiles en nogada and they told me it was out of season. And I notice here too it seems to be seasonal. If they are using poblano peppers which are available year round how can chiles en nogada be considered a seasonal dish? Food for thought........ 1. Chiles en nogada Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley, and it is typically served at room temperature. The picadillo usually contains panochera apple, sweet-milk pear and criollo peach. The cream sauce usually has milk, double cream, fresh cheese, sherry and walnut. The walnuts, which give the nogada sauce its name are traditionally of the cultivar nogal de Castilla. In some cases, pecans may substitute for or supplement the walnuts. The traditional season for making and eating this dish in Central Mexico is August and the first half of September, when pomegranates appear in the markets of the region and the national independence festivities begin. The coloration of the dish—green chile, white sauce, red pomegranate—further the patriotic associations, as these are the main colors of the flag of Mexico.Wikipedia Type: Stuffed vegetable Course: Main Place of origin: Mexico (1821) 2. https://everythingplayadelcarmen.com/chiles-en-nogada-mexican-history-in-every-bite/ Quote Link to comment Share on other sites More sharing options...
lakeside7 Posted August 24, 2022 Report Share Posted August 24, 2022 I seem to recall that CaN is always on Viva Mexico menu, one of my favorite Quote Link to comment Share on other sites More sharing options...
Mostlylost Posted August 24, 2022 Report Share Posted August 24, 2022 15 hours ago, dichosalocura said: Here is a good question that I don't understand. Once in Puebla I tried to order chiles en nogada and they told me it was out of season. And I notice here too it seems to be seasonal. If they are using poblano peppers which are available year round how can chiles en nogada be considered a seasonal dish? Food for thought........ For a restaurant it is a very labor intensive meal, and uses a lot of ingredients not used for any other meals. Since it is a traditional meal for independence day they only make it for a few weeks before. It was invented by nuns in Puebla in 1821 to honor Agustin de Iturbide who signed the treaty of Cordoba giving Mexico independence from Spain. It includes the colors of the flag. 2 Quote Link to comment Share on other sites More sharing options...
luvsdawgs Posted August 24, 2022 Report Share Posted August 24, 2022 20 hours ago, dichosalocura said: Here is a good question that I don't understand. Once in Puebla I tried to order chiles en nogada and they told me it was out of season. And I notice here too it seems to be seasonal. If they are using poblano peppers which are available year round how can chiles en nogada be considered a seasonal dish? Food for thought........ Pomegranates are now in season, nothing to do with the poblanos. Quote Link to comment Share on other sites More sharing options...
Natasha Posted August 25, 2022 Report Share Posted August 25, 2022 22 hours ago, luvsdawgs said: Pomegranates are now in season, nothing to do with the poblanos. Se ML reply above. NOTHING to do with what's in season and everything to do with the legend surrounding those nuns who, upon learning they would be responsible Iturbe's celebratory meal and finding their larders simplistic and bare, invented this dish in a flurry of activity in order to present something worthy of such a personage. Quote Link to comment Share on other sites More sharing options...
luvsdawgs Posted August 28, 2022 Report Share Posted August 28, 2022 On 8/25/2022 at 4:06 PM, Natasha said: Se ML reply above. NOTHING to do with what's in season and everything to do with the legend surrounding those nuns who, upon learning they would be responsible Iturbe's celebratory meal and finding their larders simplistic and bare, invented this dish in a flurry of activity in order to present something worthy of such a personage. They needed the pomegranates, in the days when this was created one could only get them in season. 1 Quote Link to comment Share on other sites More sharing options...
chapalence Posted August 28, 2022 Author Report Share Posted August 28, 2022 12 hours ago, luvsdawgs said: They needed the pomegranates, in the days when this was created one could only get them in season. 👌 Exactamente Quote Link to comment Share on other sites More sharing options...
HarryB Posted August 28, 2022 Report Share Posted August 28, 2022 Manix will have them on fridays , I believe. They use a more elegant 35 year old family formula. 3310650725 to check and reservations 1 Quote Link to comment Share on other sites More sharing options...
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