OUT AND ABOUT: TASTY IN MEXICO CITY

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Besides eating a fair amount of native tropical fruits and avocados ripe enough to eat with a plastic spoon, I also tried this Mexican specialty- Stuffed Poblano Pepper with Walnut Sauce. According to lore, each family has its own recipe. It is only made during a certain time of year when pomegranates are ripe. The colors are symbolic of the Mexican flag, according to a real-life Mexicano, this dish, along with pico de gallo are the only red, green and white foods on the Mexican food scene.

I found these two recipes- here and here.

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