"The family who runs this Jefferson Park fixture hails from Puebla, where local forces prevailed over an attempted invasion by the French in 1862. But the European influence lingers on in the region’s cuisine, as with its affinity for crepes. You’ll find them in savory and sweet incarnations at Chili Verde, along with several other Pueblan claims to culinary fame — most notably the chocolate-tinged, sesame seed–sprinkled mole poblano and the beef-stuffed chile en nogada, distinguished by its use of walnuts and fruits both fresh and dried." - Ruth Tobias
Chili Verde
