Mas Alla del Sol

The Legend of a Mexican Dish That Tells a Country’s Origin Story | Eater Chicago

"I learned that chef-owner Adáan Moreno added chiles en nogada to Más Allá del Sol after customer requests; the plate is demanding — sourcing peak ingredients, preparing the walnut sauce, roasting/peeling/cleaning peppers, stuffing, and final assembly — and Moreno now serves it around Mexican Independence Day and for other festivities like Cinco de Mayo. This year the Edgewater eatery served the dish until September 17 and again in early May. His recipe does not include the capeado (egg-battered frying) by default, but he can add it on request, and he even has been commissioned to cook for visiting religious leadership including the Archbishop of Mexico City." - Brenda Storch