By the fourth night that I had dinner at the excellent Angelopolitano, I had become a regular. So much so that the owner told me that I was not to order from the menu, that he was preparing a special dish. And special it was: Chile en nogada. A pepper stuffed with nuts, beans, fruit and who knows what else. Covered with a goat-cheese sauce. Sprinkled with pomegranate seeds. This dish is traditionally prepared only for the anniversary of the Mexican Revolution (green, red and white elements: the colors of the Mexican flag,) but on this night, made especially for this "regular." So good.
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