And Still More Food!

I'm glad that I lost weight during my time back home in Ohio, because so far this trip has been a continual food fest.  

On Sunday morning Alejandro and I went out for breakfast at a place not far from the apartment called Toks.  Toks is a chain of restaurants with locations throughout Mexico City.  It's very clean, and the service is good.  We used to frequently have breakfast at another chain called VIPs which has a location at the World Trade Center.  However, it seems that since the pandemic the quality of the food at VIPs has gone downhill, and now we walk a little farther down Insurgentes Avenue to Toks. 

This past Sunday Alejandro ordered an egg casserole in habanero sauce.

I had a dish called "chilaquiles mazahuas".  Chilaquiles, a breakfast staple in Mexico, consists of fried tortilla quarters simmered in red or green sauce and often served with chicken or eggs.  In this version the tortilla quarters were served with "mole" instead of "salsa".  For a chain restaurant, Toks has very good "mole". 

An advertisement on the table was a reminder that this is the season for "chiles en nogada".

I have written here many times about "chiles en nogada", the dish which I consider the masterpiece of Mexican cuisine.  A poblano pepper is stuffed with meat and fruit, covered with a cream walnut sauce and sprinkled with pomegranate seeds.  During the months of August and September it is served in restaurants throughout Mexico.  It is the traditional dish for Mexican Independence Day (September 16th) because the colors of the dish are the colors of the Mexican flag. 

I will definitely indulge in this delicious dish at least once during this trip, but probably not at Toks.  This is a dish to be savored at a restaurant that specializes in traditional Mexican cuisine.