San Angel Inn

tumblr_inline_n4g4h14z5R1sc4c8bMaybe it’s because Cinco de Mayo is just around the corner, but I am really craving the wonderful authentic Mexican cuisine from The San Angel Inn Restaurante at the Mexico pavilion in Epcot.

tumblr_inline_n4g4pgDrVS1sc4c8bLocated inside the pavilion, this quaint little restaurant takes you south of the border to the brilliant colors and the scenes of Mayan ruins.  Enjoy the molten rock bubbling and in the smoking volcano behind the ruins and watch the tranquil boats pass as you dine on true Mexican fare.  Don’t expect any tex mex in this place, this is authentico.

Once of my favorite dishes at the San Angel Inn Restaurante is the Pollo a las Rajas.  Las rajas in spanish means “splits” and refers to the skin on the roasted poblano chile found in the dish.  This savory chicken in cream sauce is rich in flavor and colors and only slightly spicy.  Here’s the recipe straight from the Disney chefs so you can make it at home too.

Pollo a las Rajas – Serves 4

  • 4 Chicken breast halves
  • 5 tablespoons of vegetable oil
  • 1 large poblano chile
  • 1 large spanish onion
  • 1 large red bell pepper
  • 1 cup of chorizo, casing removed and diced
  • 1 garlic clove, chopped
  • 1 cup of sour cream
  • 1/4 cup of half & half
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 cup of shredded Monterey Jack cheese
  1. Season the chicken with salt and pepper and place in a roasting pan.  Bake uncovered at 350 for 20 minutes, or until fully cooked
  2. Heat 2 tablespoons of oil in a saucepan and sauté the poblano chile until the skin starts to separate.  Peel the skin from the poblano and make a slit to remove all seeds
  3. Slice onion, bell pepper and poblano pepper into strips.
  4. Heat remaining 3 tablespoons of oil in a skillet.  Add chorizo, garlic, onion and peppers.  Cook over medium to medium-high heat stirring occasionally until onions and peppers soften.
  5. Add sour cream, half & half, black pepper and salt and simmer low 3-5 minutes.
  6. Place 3/4 cup of sausage and pepper mixture on the the plate and on chicken breast half on top.  Sprinkle with 1/4 cup of shredded Monterey Jack cheese. (I like to use queso fresco).
  7. Serve warm corn or flour tortillas on the side.


Enjoy this dish with a great margarita or even a ice cold glass of white zinfandel.   Ole!

Holly Wiencek
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