In celebration of Mexico’s Independence Day (September 16) and the period when both summer and autumn foods are at the Bay Area farmers markets, I have a post at The Ethicurean about chiles en nogada, a roasted poblano chili stuffed with vegetables, cheese and dried fruit; a creamy walnut sauce; and pomegranate seeds.

These ingredients are found together at the farmers market only during the transition between summer and autumn, and so the window for making it with local ingredients is rather narrow. It’s a fleeting opportunity to experience some expansive flavors and textures.

Random link from the archive: Drink Locally – West Coast Sake
Technorati tags: Mexico : vegetarian : Food