And every September, in honor of Mexican independence, the stand produces a pizza inspired by chile en nogada, a popular dish from Puebla, in which poblano chiles are stuffed with shredded meat and dried fruits, dressed with a creamy walnut sauce and scattered with pomegranate. Jonathan Feldman, one of Ummo’s energetic proprietors, says the dish begins with a simple pizza topped with mozzarella and chile poblano. After the pizza is pulled from the oven, it is decorated with a thin lattice of walnut sauce and decorated with cilantro and pomegranate. The tri-color scheme is as Italian as it is Mexican: red, white and green.
Source: latimes.com – Los Angeles Times