Pollo con mole poblano

The first meal I had in Mexico City was at this restaurant across the plaza from my hotel.

The mole sauce was a little spicy. It was savory and earthy and complemented the chicken well.  Chicken is a bland meat that benefits from such a sauce.

Bottled mango juice was good. 

I tried a michelada. They did not have tomato juice, but mango, orange and spicy tamarind, which is what I ordered.

I really liked it. The spiciness, sweetness and sour flavors turned the humble beer into something like a cocktail. The tamarind paste was applied to the mug and dusted with chile powder. 


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