|Chile en Nogada at Izote||Dominic Armato|
It wasn't a Oaxacan black mole, but snagging a Chile en Nogada in the immediate wake of Bayless' big win sure felt like excellent timing. For those lamenting the monotony of the various combinations and permutations of tortillas and meat and beans and cheese and thinking that has anything to do with Mexican food, know that this little number -- a poblano chile filled with a spiced pork and fruit picadillo and topped with a creamy, sweet walnut sauce and pomegranate seeds and served cool -- is straight-up traditional Mexican fare. No BS.
(And, P.S., What a freaking awesome dish.)
Hit San Francisco and Mexico City this week, and just like that, the backlog is restored. This is a good thing. Oughta keep this from being purely a Top Chef blog over the next couple of months.
More soon. And if you've never had one of these, do.
What are you waiting for? Go!