Word: poblano
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...Purificadora, young Mexico City chef Enrique Olvera serves Mexican tapas such as figs with shredded Oaxaca cheese, which he pairs with 1950s-styled sparkling waters, inventively flavored with everything from tamarind and ginger to green tea. No visit to Puebla, however, is complete without experiencing the local specialty, mole poblano. This chili-based sauce is laced with up to 30 ingredients, from almonds and sesame seeds to cinnamon and chocolate, and the mole served at Casareyna Hotel, tel: (52-222) 232 2109, is considered Puebla's best. If you've really caught the local culinary bug, make the half-hour...
...mole mama” Martina Tlacoxolat makes mole, a thick chili-and-chocolate sauce that garnishes a traditional chicken dish. Just as Europeans debate over whether the best chocolate is made in France, Belgium, or Switzerland, Mexicans argue over which region has the best mole poblano, with Puebla and Oaxaca the primary contenders...
There are five options on the specials menu, and it’s hard to go wrong with meat or vegetables when they’re dripping with melted cheese and spices and encased in a batter-fried poblano pepper. The chiles rellenos de pollo mole ($13.95) is where chocolate puts in an appearance. (Quick tutorial for those who haven’t had mole: it’s a sauce made with chocolate that gives the dish a smokily sweet undertaste—and like cilantro, you either love it or hate it.) The verdict—well...
...record, then, the Bush-Fox menu is a strongly crossover affair: Maryland crab and chorizo pozole served with summer vegetables, pumpkin seed-crusted bison with poblano whipped potato, fava bean and chanterelle ragout and apple chipotle sauce, salads of gold and red tomatoes and greens, followed by mango and coconut ice cream dome, peaches, raspberries, red chili pepper sauce and tequila sabayon. Hey, who needs Tex-Mex when you're eating chili pepper sauce with the ice cream...
...crusted in cornmeal and rests on a bed of rice pilaf, accompanied by a salad whose dressing is vaguely reminiscent of peanut sauce. The dish holds together well as a lighter option that remains flavorful and coherent. Chile rellenos ($9.95) sound unusual as well, advertised as Anaheim and Poblano peppers stuffed with shredded chicken, cheese, sun-dried tomato and pumpkin puree, a combination that dares to depart from the norm. Baja also creates an entirely new form of fusion, a Mexican-style pizza with a tortilla crust, covered by black bean puree, and a selection of toppings ranging from grilled...