The vibrant colors of Chile en Nogada (a traditional dish that originates from Puebla, Mexico, that's made from green picadillo-stuffed poblano chiles, white creamy sauce, and red pomegranate seeds) are symbolic of Hispanic/Latinx Heritage month for a couple reasons: they fly with pride on the Mexican flag, and are on our plate to commemorate Mexico’s independence from Spain. Our version of this celebratory dish brings spiced turkey, raisins, pecans, and apples to life in a roasted poblano pepper topped off with a dairy free walnut-based sauce. When the warm aroma of poblanos slowly makes its way to the living room, our entire familia knows we’re in for a real treat—and wanted to share it with you. Buen Provecho!Author: Siete Family Foods
Optional: ½ Ripe plantain, diced small
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July 29, 2021
July 28, 2021
July 28, 2021
Growing up in a house of seven, dinner was a balancing act to say the least. Some of us wanted pizza, some of us wanted frijoles, some of us wanted tacos— it really depended on the day. Our mom, Aida, was up for the challenge. She took two of those cravings and started cutting what we called "bolillos" (rolls of bread) in half, smearing butter across the top, and covering them in frijoles, pizza sauce, cheese, and sticking them in the oven. We didn’t really have a name for these until one day it hit us. From our family to yours, Frijolizzas.
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