After following another thread about chiles en nogada and the dish as it's served at El Molino Central in Boyes Hot Springs/Sonoma and specifically Melanie Wong’s input on the traditional ingredients, and moto's recent post, my interest has increased. (sorry for the horrendous run-on sentence...)
Melanie Wong Dec 9, 2013 10:39 AM
"I'm sure one could enjoy the offering, but I'd question whether it delivers on being chile en nogada. However, I had it a year ago and the recipe may have changed.
Besides meat, was the filling studded with nuts? Candied biznaga or other dried fruits? Seasoned with sherry, saffron, cinnamon, cloves, and nutmeg?"
And I’m disappointed to read this post from moto:
moto 2 days ago
"...have tried five or six interpretations of the dish in this area, including the one from El Molino Central (which was enjoyable, with excellent technique in deep frying the egg coated chile poblano, and made from very good ingredients). none were taken to the level of complexity of a fully elaborated version, which you can definitely find in Los Angeles county."
I'm hoping someone in our great CH community will come forward with some info as to whether the real deal is available anywhere in the SF Bay Area...
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