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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Aug 27

Aug 27 Azul Condesa, Mexico City, Mexico

Mexico City, Mexico

Photographs from my meal in Mexico ,Mexico City at Azul Condesa ,on August 27, 2011.

Gorgeous handmade dishware: turquoise plate

Gorgeous handmade dishware: turquoise plate

Bu?uelos rellenos de pato rostizado, ba?ados con salsa de mole negro oaxaque?o (Mexican fritters stuffed with roasted duck in Oaxacan black mole) ($145 MXP)

Bu?uelos rellenos de pato rostizado, ba?ados con salsa de mole negro oaxaque?o (Mexican fritters stuffed with roasted duck in Oaxacan black mole) ($145 MXP)

Sopa de tortilla oaxaque?a, aguacate, chipotle, pollo, y crema espesa (Oaxacan tortilla soup, avocado, chipotle, chicken, thick cream) ($58 MXP)

Sopa de tortilla oaxaque?a, aguacate, chipotle, pollo, y crema espesa (Oaxacan tortilla soup, avocado, chipotle, chicken, thick cream) ($58 MXP)

Caldo de hongos silvestres del día (wild mushroom consommé) ($59 MXP)

Caldo de hongos silvestres del día (wild mushroom consommé) ($59 MXP)

Gorgeous handmade dishware: orange, white, green, and blue plate

Gorgeous handmade dishware: orange, white, green, and blue plate

Step 1: Poblano pepper served at room temperature

Step 1: Poblano pepper served at room temperature

Step 2: Add walnut, queso fresco, sour cream, and cinnamon sauce

Step 2: Add walnut, queso fresco, sour cream, and cinnamon sauce

Step 3: Sprinkle pomegranate seeds

Step 3: Sprinkle pomegranate seeds

Chile en Nogada con salsas dulce de Coxcatlán y salada de Atlixco (Poblano pepper stuffed with pork and fruits, walnut cream, pomegranate, parsley) ($199 MXP)

Chile en Nogada con salsas dulce de Coxcatlán y salada de Atlixco (Poblano pepper stuffed with pork and fruits, walnut cream, pomegranate, parsley) ($199 MXP)

Step 4: Garnish with fresh parsley

Step 4: Garnish with fresh parsley

Mole poblano almendrado y avellanado (Chicken breast in mole from Puebla with almond and hazelnut) ($98 MXP)

Mole poblano almendrado y avellanado (Chicken breast in mole from Puebla with almond and hazelnut) ($98 MXP)

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