If you have been following this blog for some time, you know that, out of the many restaurants in Mexico City that Alejandro and I like, our number one favorite is Angelopolitano, a place that specializes in the cuisine of the state of Puebla. Fortunately it has survived the pandemic, although its hours are much reduced. (It is only open on Tuesday through Sunday from 1:00 P.M. to 7 P.M.) On my trips to Mexico City, we usually make it a point to eat there at least once. However, on my last trip we never made it there. Sunday, after our visit to "Monet and Friends" and the art market, we drove by Angelopolitano, and there was seating available outside. While Alejandro parked the car nearby, I laid claim to a table.
We began our meal with roasted tomato soup.
As a main course, we often order their "chile en nogada", which I think is the best in the city. (And Angelopolitano is one of the few places that serve it all year long. Most places only serve it seasonally around Mexican Independence Day.) However, there are many delicious choices on the menu, and we decided to go with dishes featuring their excellent "mole" sauces.
In the two photos below, it looks as if we ordered the same thing. We both ordered "mole", but they were two different varieties.
Alejandro's chicken breast was covered with a sauce made with "tejocote", a small fruit which is used in the traditional Mexican Christmas punch.
My turkey breast was stuffed with ham and gouda cheese and covered with an almond "mole".
For dessert we had Mexican versions of fruitcake and tiramisu.
As always, it was an excellent meal!
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