Chef Daniel Ovadía
Duck breast in green "carretero mole" sauce made of plantain, oregano and serrano chili, with a yellow sweet potato, guava and dried plantain garnish.
Reddish-brown colored chili, triangular in shape that in its fresh form is called poblano chili. When wet, it turns color red, due to which it is used to color the majority of red stews. It is perhaps the most widely used chili in Mexico. There are certain regional varieties and the common names also vary. It is highly esteemed in Zacatecas and San Luis Potosi, where it is used to condiment foods from the semi desert climate such as palmettos, barrel cactus fruit and nopal cactus.Founded at the end of the XVIII century in the heart of the Sierra de Catorce, the town of Real de Catorce was the second producer of silver in the world at the end of the XIX century. It was abandoned in the XX century and later rediscovered and revalidated in the XXI as a magical town in honor of its beauty and transcendence.