Azul Condesa, Mexico City, Mexico

Photographs from my meal in  Mexico ,Mexico City at Azul Condesa ,on August 27, 2011.

Gorgeous handmade dishware: turquoise plate

Buñuelos rellenos de pato rostizado, bañados con salsa de mole negro oaxaqueño (Mexican fritters stuffed with roasted duck in Oaxacan black mole) ($145 MXP)

Sopa de tortilla oaxaqueña, aguacate, chipotle, pollo, y crema espesa (Oaxacan tortilla soup, avocado, chipotle, chicken, thick cream) ($58 MXP)

Caldo de hongos silvestres del día (wild mushroom consommé) ($59 MXP)

Gorgeous handmade dishware: orange, white, green, and blue plate

Step 1: Poblano pepper served at room temperature

Step 2: Add walnut, queso fresco, sour cream, and cinnamon sauce

Step 3: Sprinkle pomegranate seeds

Chile en Nogada con salsas dulce de Coxcatlán y salada de Atlixco (Poblano pepper stuffed with pork and fruits, walnut cream, pomegranate, parsley) ($199 MXP)

Step 4: Garnish with fresh parsley

Mole poblano almendrado y avellanado (Chicken breast in mole from Puebla with almond and hazelnut) ($98 MXP)