SMOKED CHICKEN PICADILLO**
(almonds, onion, raisins, prunes, green olives, apricots, white wine) stuffed poblano pepper with corn, and jack cheese in chicarron cream sauce
5 people have popped this dish
The single best dish I've had in a restaurant in a year, and the best entree in a Mexican cuisine restaurant in a decade. Superb. So elegant and rich, and yet not excessively garnished. Its simplicity in presentation is part of its appeal; once you cut into the relleno , the layered flavor is visible. It's a stunner.