Host Alex Thomopoulos is in sunny San Diego exploring the local Mexican cuisine that reigns supreme. Chefs Priscilla Curiel and Juan Gomez make the most of all the land and sea have to offer creating innovative spins on traditional Mexican dishes. At the Kettner Exchange our table is set with pan-seared mackerel and chiles en nogada for a rooftop Fiesta that celebrates family, tradition, and the Mexican soul of this seaside paradise.
1003 – Mexican Cuisine in San Diego
Recipes from this episode
Chef Priscilla Curiel makes her Chiles en Nogada based on a traditional family recipe. Her version consists meat and fruit stuffed poblano chiles bathed in nogada, a walnut cream sauce, and garnished with pomegranate seeds. It is a festive dish typically served in the month of September to celebrate Independence Day because the colors of the dish are said to resemble the colors of the Mexican flag, green, white and red.
This cake has a simple elegance to it, but it comes together quickly and only bakes for 30 minutes or so. And you don't have to mess with any frosting. It's rich and delicious on its own. I like to serve it on a wooden cutting board and dust it with powdered sugar. If you want to gild the lily, you can serve slices with fruit and/or whipped cream spiked with cinnamon, but it's such a great cake that it doesn't really need any additional bells and whistles.