I am so excited to discuss food in my first entry because one of my favorite things to do in Mexico is eat! I have tried very few foods that I haven’t liked. Mexican cuisine is truly unique. I grew up in the southern part of the United States and thought that I had already tried most Mexican dishes because I frequented Mexican restaurants throughout Texas and Oklahoma. In reality, I had tried only a sliver of all of the available dishes that Mexico offers because food differs widely depending on the region of the country you are in. Lucky for me, my stomach has been quite pleased to get to know a variety of Mexican dishes during my three years here. Today, we will be exploring one of my favorite seasonal dishes: chiles en nogada.
I first arrived in Mexico in late August. Coincidentally, August is also the start of the chiles en nogada season. I received a recommendation at the end of my Fulbright orientation that I should try this seasonal dish, so I ventured down to the center of Mexico City, close to the Zócalo, and went to a highly recommended restaurant, called Azul Histórico. With the rain hitting the roof top and string lights surrounding me at the restaurant, I tried the chiles en nogada, appreciating my first moments in Mexico with one of its most unique seasonal delicacies.
