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Despite the best efforts of my fellow Chow Bella staffers, I can’t pronounce the name of restaurant reviewed in this week’s “Cafe” column. While I can’t understand how to say “Huauchinango” I can understand the concept of delicious poblano cuisine. It sounds delicious.
Food Critic Laura Hahnefeld on Huauchinango:
Along with breakfast, lunch, and dinner selections, there is comida corrida, the Puebla version of street food, and, on sábado o domingo, a feast of barbacoa de borrego (barbecued lamb). Cooked for seven hours, the tender, flavor-filled meat can be packed into tortillas topped with cilantro, onions, and limes, or the ingredients can be added to a steaming bowlful of fragrant consome, rich with the juices of the seasoned lamb along with comforting bites of potatoes, rice, and garbanzo beans. There are familiar-sounding Mexican favorites: tortas, tacos, tamales, and burritos, as well as more unfamiliar dishes distinct to the region — all are poblano cuisine, a blending of traditional native fare and the know-how of the Spanish nuns
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