To celebrate Mexican Independence Day, Pink Cactus's Owner/Chef Brooke Warden will be offering the traditional, festive, and colorful Chile En Nogada from September 16th to 30th.
The dish consists of roasted green poblano chiles stuffed with chorizo and pepitas, topped with a white walnut cream sauce, cinnamon and brown sugar, and sprinkled with pomegranate seeds and parsley, with colors mirroring Mexico's flag.
This day marks the anniversary of the country's independence from Spain and is celebrated with parades, concerts, festivities, and traditional food and drink including the Chile En Nogada.
Pink Cactus is located at 100-A Spring Street.
