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Los Sabores de Frida

Los Sabores de Frida

Nicolas Marcial, the owner and chef at Los Sabores de Frida (Flavors of Frida), embraces the concept of homemade food, mixing everything.  Chef Nico bets on a healthy interpretation of Mexican dishes with accents like fruit toppings or European twists. He uses seasonal products—whatever he finds at the markets.

Flavors of Frida is open Monday through Friday from noon to 5pm. The menu is written on a blackboard outside the door. The restaurant also offers home delivery. Organos 52, 152 6928.

Veggie Stuffed Chiles, a customer favorite

(4 servings)



8 poblano chiles

2 cups of sliced panela or feta cheese

3 cups of filleted mushrooms

2 cups of tomatoes, cubed

4 dehydrated guajillo chilies

1/4 cup chopped onion

1/2 cup onion (for sauce)

Chopped garlic

Salt and pepper



Roast the chiles directly on the flame, until the skin is burned. Put the chiles inside a plastic bag to make them “sweat” for 10 minutes. Remove, peel, rinse and clean the chiles by taking off the veins and seeds. Reserve.

Sauté the mushroom with garlic and onion. Reserve.

Stuff the chiles with cheese, the mushrooms, and cilantro.

Place the chiles on an oven tray, and cover them with oil and a pinch of salt and pepper. Put in the oven for 10–15 minutes at 180º until they brown.

For the sauce: Sauté the onion with the garlic and add the tomatoes in cubes. Put the lid on and let boil for a few minutes. Soak the guajillo chilies in hot water to rehydrate them.

Liquefy all the ingredients (guajillos, tomato sauce) and strain. Fry the sauce in a hot pan with olive oil.

Place the chiles on the plate and pour sauce over them. Serve with white rice or baked potatoes as a side dish.



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