Chile En Nogada at Pink Cactus this month

AUTHOR
Local eatery plans traditional Mexican dish to honor Mexico's Spanish independence.
Picture of dish on white plate from Pink Cactus in Charleston, South Carolina.

 

By Brooke Warden

 

Roasted green poblano chiles are stuffed with chorizo and pepitas, topped with a white walnut cream sauce, cinnamon and brown sugar, and sprinkled with pomegranate seeds and parsley, with colors mirroring Mexico’s flag. 

 

To celebrateMexican Independence Day,my restaurant,Pink Cactus,will be offering the traditional, festive and colorful Chile En Nogada from September 16th through the 30th. Roasted green poblano chiles are stuffed with chorizo and pepitas, topped with a white walnut cream sauce, cinnamon and brown sugar, and sprinkled with pomegranate seeds and parsley, with colors mirroring Mexico’s flag. 

 

This day marks the anniversary of the country’s independence from Spain and is celebrated with parades, concerts, festivities, and traditional food and drink including the Chile En Nogada. 

 

This is a picture of Chile En Negada on a white plate from Pink Cactus in Charleston, South Carolina.

 

Pink Cactus is located at 100-A Spring Street in downtown Charleston. We're open Monday through Saturday from 9 a.m. to 9 p.m. with something for everyone on ourBreakfastandAll-Daymenus. Learn more about us on ourwebsite,stop by to visit, or call 843-764-9343.