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Post by trailboss on Jul 27, 2024 12:43:26 GMT -5
What I'm looking forward to down here is: 1. Chiles en nogada - poblano peppers stuffed with fruit and meat topped with a walnut sauce and pomegranate far too complex for me to do it justice in a one line description (August-September), 2. Mole de cadera (not the same as Huaxmole) - a goat based stew made from grass fed goats that have been driven to the coast (October), 3. Nanche candy - nance in its own syrup (December), 4. Pulque - fermented maguey juice (almost year round). Escamole (ant larvae) season finished early this year because of the rains. Puebla really is a foodies paradise. All of that would be nice to try, sans the ant larvae… a bridge too far. Right up there with Haggis.
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Post by Ronv69 on Jul 27, 2024 13:56:22 GMT -5
We used to have a Mexican restaurant in Houston that served a version of the pepper. They used a bell pepper and raisins for the fruit and pecans and it was wonderful. I've tried to recreate it with no luck. The only mole I've had was in Cuernavaca, at the Grutas de Cacahuamilpa. It wasn't my thing. Let's just say that at one time I liked pulque and I hope that never happens again. And here I was about to suggest getting pulque next time you're down here. I know a place called Liver-pulque that is really trying to class things up. Well, if I was drinking with a friend that would be different. And I know better than to drink a half liter now too. Not sure about the liver though. Feed me cabrito and I'll crow like a rooster.
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Post by zambini on Jul 28, 2024 17:09:02 GMT -5
What I'm looking forward to down here is: 1. Chiles en nogada - poblano peppers stuffed with fruit and meat topped with a walnut sauce and pomegranate far too complex for me to do it justice in a one line description (August-September), 2. Mole de cadera (not the same as Huaxmole) - a goat based stew made from grass fed goats that have been driven to the coast (October), 3. Nanche candy - nance in its own syrup (December), 4. Pulque - fermented maguey juice (almost year round). Escamole (ant larvae) season finished early this year because of the rains. Puebla really is a foodies paradise. All of that would be nice to try, sans the ant larvae… a bridge too far. Right up there with Haggis. I'm a big fan of haggis! One way I really like escamoles is cooked in seasoned butter.
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Post by zambini on Jul 28, 2024 17:10:07 GMT -5
And here I was about to suggest getting pulque next time you're down here. I know a place called Liver-pulque that is really trying to class things up. Well, if I was drinking with a friend that would be different. And I know better than to drink a half liter now too. Not sure about the liver though. Feed me cabrito and I'll crow like a rooster. Lol. I'll have to look for a good cabrito place.
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Post by Ronv69 on Jul 28, 2024 21:14:54 GMT -5
Well, if I was drinking with a friend that would be different. And I know better than to drink a half liter now too. Not sure about the liver though. Feed me cabrito and I'll crow like a rooster. Lol. I'll have to look for a good cabrito place. Is that an invitation? 😁
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