447024 Tue Oct 02 14:53:05 -0700 2007 9 2 Los Angeles Area 0 2997648 I was in Mexico City in July and had the famous Chiles en Nogada (stuffed poblano chilis with walnut sauce). Is it served in any restaurant in LA? Thank you. Tue Oct 02 14:53:05 -0700 2007 131696 Next course 1 2997689 La Cabinita on Verdugo in North Glendale. Enjoy! Tue Oct 02 15:04:41 -0700 2007 2997648 20792 Mike M 1 2997724 Yes, several. But the BEST is at Babita... I've had pretty much all of them in L.A. and have enjoyed them in Mexican City all my childhood, Babita is the closest to it. --Dommy! Tue Oct 02 15:16:13 -0700 2007 2997648 10659 Dommy 2 2997792 Dommy is right, but it's a seasonal offering at Babita so call first. I've had it in the fall maybe closer to the holidays, and early winter. Tue Oct 02 15:39:30 -0700 2007 2997724 10274 Debbie W 3 2997843 According to the thread posted today by vpm (linked below), Babita is definitely currently serving chiles en nogada. And I will third the recommendation for Babita's version. http://www.chowhound.com/topics/446843 Tue Oct 02 15:53:32 -0700 2007 2997792 11028 DanaB 4 2998304 Yeah, like DanaB just said, I just posted about the Babita Chile en Nogada--was there Sunday Sept. 31, when four out of six in my party ordered it after the chef came out and personally talked it up. Everybody loved it. Tue Oct 02 18:20:14 -0700 2007 2997843 129223 vpm 3 2997957 The dish, replete with the colors of the Mexican flag with the green poblano, whitish creamy walnut sauce, and the red pomegranite seeds, originated in Puebla and is offered during the walnut harvest season, which is now. GIWYC. (I hate acronyms's also, anal houndies like me will figure it out) Hint: Janis Joplin Tue Oct 02 16:31:00 -0700 2007 2997792 57170 Veggo 1 2997946 La Huasteca always seems to have them on their menu (see Place link). Wondering out loud, does Dommy make them at home? If so, pleae post recipe link :-). Another recent link: http://www.chow.com/topics/439485 Tue Oct 02 16:27:13 -0700 2007 2997648 23712 DiveFan 1 3000763 Actually, this is one of the few dishes I dislike at Babita, because the stuffing is stewed meat, to which the chef-owner is partial, and it tends to be mushy. If you don't mind the texture, fine, the flavor is good, but I much prefer the ground-meat approach at La Casita Mexicana, which serves Chiles en Nogada year-round. With the meal at La Casita you also get a delicious bowl of soup and excellent chips dripped with mole. (The recent creamy potato and poblano soup was so good that I took a large container home.) La Casita service ranges from very good to very good and charming. It's a small place, popular with locals, so I always try to go at an off-hour -- early or late. Wed Oct 03 12:24:34 -0700 2007 2997648 38373 Mel Gee 1 3000775 Meant to add a link: Wed Oct 03 12:27:41 -0700 2007 2997648 38373 Mel Gee