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Poblano and Corn Soup with Huitlacoche, Roasted Corn, and Applewood Smoked Bacon


By gastronomic guesswork (Visit website)



This one was a rustic interpretation of a refined version I had at Tamayo (considered a Modern Mexican Restaurant), post on that great meal to follow. To me poblano / pasilla chiles are kind of a Mexican equivalent to one of the components of mirepoix, like celery, as in it's sort of just a foundational flavor - hard on it's own to be interesting but integral in providing nuance. A good chicken


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