Arguably the most Baroque dish in all of Mexican cuisine, the chile en nogada — available mid-July to late September — was created by nuns at the (former) Santa Monica convent. A Poblano chile is stuffed with beef or pork picadillo featuring locally grown fruits, fried in egg batter, and topped with walnut sauce, pomengrate seeds, and parsley. Mesones Sacristía’s extra-meaty version is simply divine.