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Chiles en Nogada at Super Cocina

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I just wanted to let you know that I enjoyed this famous Independence day dish this morning at Super Cocina. It may be the only place in San Diego to experience it. Its a battered or unbattered (SC) roasted Poblano filled with a meat picadillo and covered in a walnut based sauce and sprinkled with pomegranate seeds. Its truly spectacular.
http://chowhound.chow.com/topics/558582

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Super Cocina
3627 University Ave., San Diego, CA 92104

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  1. Thank you. Oh, man. I think I first had them 35 years ago at El Rey Sol in Ensenada. Spectacular? Right on the nose.

    1. The former Chilango had Chiles en Nogada on their menu. I know I have had it one other place in San diego, but cannot remember where right now. Much more expensive at Chilango and the other place though. I actually learned to make it at a cooking class at the Prado Restaurant years ago. Tasted as good as the restaurants but it was way too time consuming for me to prepare in general.

      2 Replies
      1. re: wrldtrvl

        I just taught a (private) class on chiles en nogada a couple week ago up in Encinitas. They are time consuming but not especially difficult. The best way I've found to approach them is to do it in stages over a couple of days. Makes the task much more approachable.

        1. re: DiningDiva

          Oh I agree it is not difficult to make but, as you say, time-consuming. I also agree it could be made in stages but I think the toasting of the walnuts for the sauce and the roasting of the chiles to remove the skin are really going to need to be done fairly close to serving time in order to get the best flavor....Makes me hungry for more just thinking about it. Always one of my favorite dishes.