Chiles en Nogada
Considered by many as the national dish of Mexico, Chiles en Nogada is made in September throughout Mexico around the time of Mexican Independence Day (September 16th). It was created by nuns in Puebla in 1821, who presented the dish to the general of the Mexican Army, Agustín de Iturbide, after he signed the treaty recognizing Mexico’s independence from Spain. Made with stuffed poblano chiles, creamy walnut sauce, and pomegranate seeds as a topping, it features the colors of the Mexican flag—red, white, and green. Get the recipe from My Latina Table to try at home.
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New Documentary Follows Deckman’s en el Mogor During Pandemic Shutdown
Coronado filmmakers Jill Bond and Ajay Sawhney were shooting Chef Drew Deckman on location at his restaurant Deckman’s en el Mogor in Valle de Guadalupe in March 2020 when COVID-19 hit. They were two years into filming what would have been the debut episode of a six-part series for PBS on Mexico’s sustainable food, wine and architecture industries with Deckman serving as the series host and guide. Since Bond and Sawhney have a second home in Ensenada, the couple decided to stay (without their full production crew) and spent four months filming the struggles of the restaurant during quarantine shut down. The 56-minute documentary “Ingrediente: A Restaurant Uprooted,” will be shown on KPBS Sept. 12 and 20, and it will be featured Sept. 30 at the Coronado Film Festival. It can also be streamed on the PBS website. Bond and Sawhney are hoping to relaunch plans for their six-episode Mexico series soon and will start filming in other regions of Mexico in November.
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El Nido Celebrates 50 Years
Beloved Rosarito restaurant El Nido recently celebrated 50 years being in business. The family-run operation has been serving customers since 1971 who keep returning for the classic Mexican dishes and freshly-made tortillas, presented in a lush and authentically rustic setting.