the intimate little goat

This past wednesday we went to a fantastic traditional restaurant, El Intimo Cabrito, located on the highway going towards Toluca from DF, to enjoy a much needed day off. My husband ordered their famous crispy ‘like butta’ cabrito (goat slowly cooked in the oven) and i decided upon chiles en nogada, a traditionally patriotic and seasonal dish, being red, white and green and only properly made around September when walnuts and pomegranates, two of the main ingredients, are in season. This is by far one of my favorite things to eat because it’s a full blown event of sweet, spicy, nutty, fruity and meaty … I plan on cooking this for the first time later next week while I can still get the ingredients, Diana Kennedy has a wonderful recipe I’m going to use, can’t wait!


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