The season of Chiles en Nogada has already begun and in Alan the world cannot go unnoticed, because we are big fans of this Mexican dish and as good Fudis around the world we must make the most of this season.

This time we want to talk about the restaurant’s proposal Carmela & Salby chef Gabriela Ruiz, who presents her third season of Chiles en Nogada.

The chef’s recipe is not very different from the traditional one, since it has a mixture of pork and beef, tomato, onion, almonds, pine nuts and spices, as well as fruits such as apple, pomegranate and peach.

Something very particular that distinguishes his recipe from others is that half of the nogada is previously dehydrated so that it has a more intense nutty flavor, in contrast to the rest of the fresh nogada. This achieves the result of a smooth and well-balanced sauce that is in keeping with Chef Gaby’s style: feminine, harmonious and full of joy.

Cooking is an art where each creation reflects some feeling and chef Gaby Ruiz does not go unnoticed. In fact, in past seasons she was inspired by her mother’s recipe to make her creations.

However, this year, the chef’s inspiration is even deeper and is very much reflected in her new proposal, since she is about to be a mother and through her culinary creation she transmits that great happiness; Her saucer has a pink touch because she is having a girl.

In addition, the culinary experience goes even further, since the pairing must not be left behind.

For this year, it is proposed to accompany chef Gaby’s chiles en nogada with a glass of Chandon Garden Spritz, which, thanks to its natural notes of orange peel, vanilla and cardamom, gives the dish a special touch.

And since dessert cannot be missing, the recommendation is a zapotada, which consists of black zapote with tangerines and tapioca, accompanied by a glass of Volcán tequila.

The Carmela & Sal chile en nogada season has already begun and can be enjoyed until mid-September.

Carmela & Sal is located in Torre Virreyes, Pedregal 24, in Mexico City. It can be visited from Monday to Wednesday from 1:00 a.m. to 11:00 p.m., Thursday to Saturday from 1:00 a.m. to 11:30 p.m., and Sundays from 1:00 a.m. to 7:00 p.m.


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