Chiles en nogada 🇲🇽 is now in season. This dish is made from the owner's Pueblan family recipe of stuffing a Poblano chile with picadillo, peaches, raisins, plantains, and spices. The dish originates from Puebla to celebrate Independence Day on September 16. The "nogada" (creamy walnut sauce) is made with walnuts she found from Mexico. The dish is seasonal because pomegranates and walnuts are available in August and September. Officially on the menu at Las Molenderas this weekend. - #chilesennogada #pueblancuisine #timeoutla #discoverla #lpfood #foodandwine #fwx #zagatla #feedfeed #goodeats #losangeleseats #foodgram #beautifulcuisines #yelpla #eaterla #infatuationla #eeeeeats #eatmunchies #kcrwgoodfood #latimesfood #dinela #lamagfood #foodbeast #forkyeah #laeats #spoonfeed #dailyfoodfeed #f52grams (at Las Molenderas Restaurant) https://www.instagram.com/p/B1NN9Y5lfIO/?igshid=16vy3r4zt5vj0
