UNO: Study Abroad in Writing

So in many of my culinary searches about San Miguel this particular restaurant comes up. They re known for their chiles en nogada frios: marinated poblano chilies filled with chopped beef, pecans, almonds, and dried fruits and topped with cream sauce and a spray of pomegranate seeds. I didn’t have these, actually, as we had snacked a little too heavily on chips and guacamole at La Pamplonada, the palce where we will have the readings. However, I did have Quesadillas de Flor de Calabzas - quesadillas with zucchini flowers, which were about 70 pesos (between 5 and 6 dollars). I thought they were awfully heavy on the cheese (but what did I expect?) and actually a little bland. With a little salsa picante, though, they were filling and good. Also, the sopa azteca, known to us gringos as tortilla soup, was quite good, although again, definitely a bit on the cheesy side. By far the culinary winner was the cerdo in chile negra - pork in a dark sauce, similar to mole, and apples. It tasted surprisingly light, and the combination of the apples and the mole were delicious. I would highly recommend this dish…. You can get it for 110 pesos, which s about 9 dollars US. Bugambilia is a bit on the pricey side, for San Miguel, but the ambiance makes it worthwhile. There was live music playing quietly throughout our meal, which was served in a lovely courtyard, centered around a large and colorful bougainvillea plant…. I would definitely go there again, and I can’t wait to try the chiles en nogada….

Want to read a review of the restaurant by the NY Times?  Click here.

Tags: San Miguel //