Chile Relleno from Gema

The star of this classic Mexican dish is the huitlacoche, described by chef Juan Pablo Cruz as “the truffle of Mexico.”
Photograph by Emily J. Davis

The Dish

A hazelnut-dusted pasilla pepper filled with quesillo cheese and huitlacoche, sitting on tomato foam and topped with a quail egg, serrano chiles, and pea shoots.

The Details

The huitlacoche is the star of the dish. Described by chef Juan Pablo Cruz as “the truffle of Mexico,” it is a rare mushroom and coveted delicacy throughout the country: “I wanted to take a classic dish that a lot of people would be familiar with and use it as a vessel to show how complex and beautiful Mexican gastronomy and ingredients are.”

The Price


The Place


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