The first bite of chiles en nogada, a traditional Mexican dish eaten around the country’s independence celebrations, sends a shiver. The salty skin of the poblano chile crunches, the pomegranate seeds that dot it explode between your teeth and the flavors combine to dance in the mouth. Almost instantly, the creamy walnut sauce permeates the meat filling, and just when your palate asks, “What is this deliciousness?” the spices kick in and your senses ask for more.
This sensory cocktail isn’t made in just any kitchen. And it can take hours to prepare — meaning only some chefs and . . .
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