Cafe Ena 3 Great Plates

Chile en Hogada
This is authentic Mexican cooking at its best. A roasted poblano pepper stuffed with spiced ground beef, golden raisins, and almonds is laced in walnut-apple sauce with a pomegranate glaze.

Photo by James Erickson

Mole
A tender turkey cutlet slathered with rich chili-chocolate mole (chef Hector Ruiz’s mother’s recipe) is served with frijoles borrachos (cinnamon-scented beans) and pickled red onions.

Photo by James Erickson

Flan
This double-rich Spanish crème brulée is dense, soothing, and lovely under a burnt-sugar glaze that lends just the right bitter note.

Photo by James Erickson