"Inspired by the gastronomy of her home state of Puebla, chef Claudia Perez Rivas prepares moles and other regional dishes in an older style of Mexican haute cuisine that’s a rare treat these days. Her seasonal Pueblan classic, chiles en nogada, is perfectly balanced between savory meat, fruity picadillo, roasted poblano, and silky white walnut sauce. Local fish is plated similarly, but with a white mole thickened by almonds, and Perez prepares several moles with rolled chicken breast stuffed with local chaya as well. Enjoy all of it surrounded by the Mexican folk art that covers the white adobe walls, and be sure to get some of the signature mole pastes to take back home." - Bill Esparza
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