At Fonda Fina ($$), our food critics consistently recommend: Chiles en Nogada, Mole Negro. Chiles en Nogada scores 97.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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September seasonal only. Poblano chile stuffed with picadillo, covered in walnut cream, pomegranate, parsley. National dish of Mexico.
"September only. Cabrera's version uses three different stone fruits in the picadillo — almond, raisin, biznaga cactus. The walnut cream is made same-day."
Seven-chile mole negro with turkey, served with handmade tortillas. Three-day preparation.
"The only mole negro in Mexico City that takes three full days of preparation. Every shortcut in mole negro is detectable. This one has none."
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