Learn How To Make Pico's Mex-Mex Restaurant's Famous Chile Relleno En Nogada at Central Market's Cooking School
Houston. June 1, 2006. Arnaldo Richards, chef/owner of Pico's Mex-Mex Restaurant, 5941 Bellaire Boulevard, will be celebrating Mexico's Independence Day by sharing his family's recipe for Mexico's national dish, Chile Relleno En Nogada, at his cooking class at Central Market on Wednesday, September 13, 2006 at 6:30 PM. Tickets are $50 each. For reservations please call Central Market at 713-993-9860.
"Even though I have Chile Relleno En Nogada on my menu all year long, it is only during pomegranate season that I can serve the dish as it was created in 1821," stated Arnaldo Richards, chef/owner of Pico's Mex-Mex restaurant. "I use my grandmother's recipe," he stated, which he believes is very similar to the original recipe created to celebrate a visit to Puebla, Mexico, by the new president Don Agustin de Iturbide.
"Think about what ingredients were available back in 1821," asked Richards. "I am sure they used the very best they had, walnuts, cream, cheese, pork, poblano chiles and pomegranates. They even decorated the new dish in the colors of the new flag, green, white and red."
At Pico's Mex-Mex restaurant, there are two versions of the dish served, a traditional version with pork and a vegetarian version with wild rice, both are priced at $13.35 per entree. When pomegranates are not in season, Richards uses dried cranberries.
The Menu at Central Market includes:
Drink
Mexicosmo
Silver Premium Tequila, Cointreau, Pomegranate Juice, Squeeze of Lime
Appetizer
Empanadas de Queso Jarochas
Veracruz Style Cheese Empanadas
Salad
Salpicon de Lomo de Res
Green Salad Tossed with Shredded Beef, Green Onions, Tomatoes,
Carrots, Radishes, Queso Fresco, Avocado Slices, Olive Oil and Wine Vinegar.
Entrée
Chiles en Nogada
Roasted Poblano Peppers Stuffed with Shredded Pork, and
served with a Cold Creamy Walnut Sauce and Sprinkled with Pomegranates
Dessert
Budin Jalapeno
Veracruz style Bread Pudding (Jalapeno Peppers are not included)
Coffee
Cafe de Olla
Veracruzano Mexican Coffee, with Cinnamon, Cloves and Anis
Sweetened with Piloncillo (unrefined brown sugar)
Photos and the recipe for Chile Relleno En Nogada are available by request. For more information about Pico's Mex-Mex restaurant, home of the Guinness World Record Holder for the Largest Margarita ever, please visit our website at Picos.net or call 713-662-8383.
Chef2Chef News Desk