Gatsby’s Speakeasy in Santa Fe, New Mexico is known for its seafood, dry aged beef and fine dining. But that doesn’t mean dishes with decidedly Mexican profiles are never on the menu.
“This time of the year we get back to Southwestern cuisine,” Executive Chef/Owner Rafael Zamora says.
One example is the Chiles en Nogada that appears on the seasonal menu.
“This dish is great for summer season,” he says. “It is one of the top-selling dishes on our menu and a classic of Mexican food.”
Here, he shares the recipe with el Restaurante readers.
Chiles en Nogada
4 chiles poblano, roasted and peeled, split and seeds removed.
2 oz. ground beef
4 oz. ground pork
½ c. diced yellow onions
3 garlic cloves peeled, chopped
1 oz. golden raisins
1 oz. sliced almonds
Salt to taste
Ground black pepper to taste
2 oz. clean walnuts
1 c. sour cream
1 c. heavy cream
1 oz. fresh, rinsed cilantro leaves, for garnish
1 oz. pomegranate seeds, for garnish
On a medium size pan start cooking both beef and pork, then add onion and garlic; let the mixture cook for about 8 minutes, making sure all ingredients are mixed. Add raisins and almonds, then add salt and pepper to taste.
Make the Nogada Sauce by blending the sour cream, heavy cream and walnuts for 1 minute.
Place the roasted poblanos on a wide plate. Scoop about a quarter of the meat mixture into each chile, then top with the sauce. Garnish with pomegrante seeds and fresh cilantro.