The Chicago chef Diana Dávila weaves together chiles en nogada and chiles rellenos ahogados, honoring two traditions, then making them soar.
MELISSA CLARK, NY Times: Dining & Wine
Mon, 12/17/2018 - 9:01am
The Chicago chef Diana Dávila weaves together chiles en nogada and chiles rellenos ahogados, honoring two traditions, then making them soar.