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A Full Belly and Memories, Restaurant 1862

Corazón contento

By Karen Ocampo

“What I like the most about my job …  people remember us because of the flavors they tasted here,” says Alejandro Rosas, Executive Chef 1862 Restaurant.

Among the sensations that take us to a special moment in life is taste, and the chefs of the 1862 Restaurant at Hotel Rosewood not only know it, but they take it to another level, challenging their job in the kitchen to make customers go home with a new memory. “We all have memories related to Mexican food, and we want to be part of it by making that happen, but with new dishes,” explains Gustavo Vidargas, in charge of the public relations office of Rosewood San Miguel.

And speaking of memories, now is a special time to talk about this. Taking the fiestas patrias and the famous chiles en nogada as a base, the chefs decided create new dishes inspired by this legendary part of the Mexican cuisine. The Augustinian nuns in Puebla, to honor Agustín de Iturbide, hero of Mexican Independence and also Emperor of Mexico, created chiles en nogada. Honoring this story throughout the month of September, the 1862 Restaurant will feature three unforgettable dishes traditional chiles poblanos en nogada; chile meco, stuffed with duck with black beans, fried in butter and avocado leaves, and bathed in peanut sauce with cilantro and pomegranate; and chile ancho, stuffed with shrimp, bacon, and dried fruits. It is bathed in sauce made from green pipián—pumpkin seed sauce—hoja santa, avocado, spinach, epazote, and cilantro. This is the favorite in the 1862 kitchen.

Here, chefs Alejandro Rosas and Julio Luna share with Atención readers what goes into making traditional chiles en nogada. Enjoy.


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