MEXICO Project: Typographic Mexican cuisine

This typographic stitching artwork, titled Espagueti con chile poblano, was inspired by one of my favourite dishes I had in Mexico. It comes from Angela’s kitchen at Arquetopia. The dish is called Spaghetti with creamy roasted chile poblano sauce (Espagueti con Salsa Cremosa de Chiles Poblano). Her recipe can be found below. Provecho!

Ingredients
1 pack of spaghetti (250g per 2 servings if the main dish)
4 medium-size fresh green chile poblano, without skin and seeded, roasted (picture below with 3 poblanos only)
1 tablespoon of vegetable or olive oil
1 Philadelphia cheese
1/2 cup of milk
3/4 cup of thick (double) cream
1 large onion, finely chopped after cooked with spaghetti
1 large garlic clove or 2 small ones
butter for onions
other herbs and spices to taste (pepper, salt)

Notes
– In Mexico, this dish is traditionally made with spaghetti, but other pasta can be used instead.
– The dish can be served with a grilled chicken breast and salad. In this case, the above ingredients are sufficient for 4 servings.
– Some recipes used chicken stock, while Angela’s recipe uses only salt to taste, added at the end.
– Instead of an ordinary thick (double) cream, you can also use sour cream or cream cheese.


Instructions

1. Add spaghetti to boiling water containing salt, onion and oil. When soft, remove from heat. Drain and set aside until the sauce is ready.
2. Roast the cleaned chillies in a flat pan (comal), so that the shell can be removed when rinsed in water. Remove the seeds. Alternatively, instead of roasting the chillies in the flat pan, place the cleaned peppers directly onto the flame of the burner on the cooker. Then let the skin char slightly making sure you turn them to have an evenly roasted skin. Then place the roasted poblanos into a plastic bag or cover with a kitchen towel and let them sweat with their steam for about 15 minutes to loosen up their skin. Using a knife or your finger, remove the core of the pepper with the seeds and the veins. Clean under running water or with a paper towel.
3. Prepare the sauce by mixing the roasted chillies with milk, cream and Philadelphia cheese and blend until smooth.
4. Separately, fry the onion and garlic in butter in a larger saucepan, and when gold, add the sauce to the pan.
5. Thicken the whole mixture by slowly simmering it for 10 minutes (low heat). Stir frequently.
6. Add the spaghetti to the thicken paste and salt to taste.
7. Served in a dish with cream if leftover.

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