After we saw the towering "catrina" on the Zócalo the Sunday before last, we thought about having dinner downtown. Given the enormous crowd on the Zócalo, I figured that all the restaurants would be jammed. However, Alejandro suggested our favorite place, Testal. Perhaps it would be far enough from the madhouse on the main plaza that a table would be available. Indeed, we arrived there, and we were seated immediately. Not only that, but the hostess informed us that it was the last day that they were serving that masterpiece of Mexican cuisine, "chile en nogada". I knew that Testal was going to serve the dish which is traditional for Mexican Independence Day (September 16th) well into October, but I did not expect it to still be available on November 1st!
So it was obvious what our choice for the main dish was going to be. For a starter, Alejandro ordered soup, but I had "fideo seco". Thin, vermicelli-like noodles are simmered in sauce until the liquid is absorbed. Testal's version is garnished with cream, avocado slices and covered with a black bean sauce.
It seems that the dish is presented in such a way as to resemble Mexico City's iconic axolotl.Then came the main course.
We have had "chile en nogada" in many restaurants. For a long time our favorite place was a restaurant called Angelopolitano. But it seemed to us that their "chiles" were not as good as before, and the last time we were there they were rather stingy with the walnut sauce. Then we found Testal, and for the last couple of years, it has been our choice for the best "chiles en nogada" in town.
Each "chile" comes with a tag that says how many have been served that season. Mine was number 4819, and Alejandro's was 4820.
After the "chile" has been devoured, the skeleton face on the restaurant's beautiful Talavera plates is revealed.
After we finished, our waiter told us that ours were the very last "chiles" left. We really lucked out!