Chiles en Nogada Season
If you’re looking for a delicious way to celebrate Mexico’s Independence Day (September 16th), give chiles en nogada a try. This seasonal dish is made of stuffed poblano chiles covered with a walnut-based cream sauce called nogada, and topped with pomegranate seeds and parsley. The red, white, and green colors (the colors of the Mexican flag) make it the perfect patriotic dish for Mexican Independence Day. The dish is said to have originated in Puebla after the grateful residents threw a banquet after the war was won. All of the dishes at the banquet featured food made from the colors of the Mexican flag. You can find chiles en nogada being served right now at traditional Mexican restaurants along the peninsula like La Diferencia in Tijuana. Or try making your own at home with this recipe from Simply Recipes.
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Rosarito’s El Nido Restaurant Turns 51
On August 27, 1971, El Nido restaurant opened its doors in Rosarito. For 51 years, the bar & steakhouse has been delighting locals and tourists with their traditional Mexican dishes, freshly made tortillas, and gorgeously rustic setting. The restaurant has been around to see Rosarito grow from a tiny community into the municipality it is today.
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The Valle Food & Wine Festival is returning to Valle de Guadalupe this October 21-23. The culinary event features an all-star line up of chefs like Nancy Silverton, Rick Bayless, and Aarón Sánchez. Each day will feature 25 chefs and 20 winemakers from the United States, Tijuana, Ensenada, Valle de Guadalupe and Tecate. In addition to the food, there will be a variety of craft brews, artisan cocktails, and live music. For tickets and more information visit www.vallefoodandwinefest.com.