Page 20 - Indulge February/March 2017

chef Favorites: Winter dishes Maria Garcia-Nando
Chef
we asked chefs at some of the Lehigh
Valley’s best restaurants to share some
of their most beloved dishes with us to
comfort us during those long winter nights.

TALAVERA MEXICAN CUISINETraditional Mole Poblano
Photos by Sarah Evans
A Cornish game hen topped with mole
sauce will take your taste buds on a trip
to Puebla, Mexico without ever leaving the
Lehigh Valley. Each entrée at Talavera is
served with the beans of the day, rice and
corn or flour tortillas.

Chef Maria Garcia-Nando says the
handmade entrée is created using
authentic techniques and ingredients
used in Puebla. “It’s the same dish as you
would find if you visited there,” she says.
“Everything is made fresh and by hand
daily. It’s like having a home-cooked meal
every time.”

TALAVERA MEXICAN CUISINE
81 W. Broad St., Bethlehem
610-419-6237
www.talaveramexicancuisine.com

SKILLET DISHES: MAC AND CHEESE, CHILI AND MORE

Matey’s Famous Steaks & Pizza recently added skillet dishes to
its menu, including Cheese Steak Mac and Cheese, Chili, Loaded
Chicken and Buffalo Chicken to tempt the tastebuds.

“I try to keep things fresh on my menu so people aren’t just
stuck into one thing,” says owner Michael Matey.

The Mac and Cheese Skillet can also be made as a Cheese
Steak Mac and Cheese. “We add chipsteak and fried onion and
then serve it with our steak sauce on the side.”

The Chili Skillet features a homemade three-bean recipe passed
down from his mother. “It’s a reallly good recipe,” Matey says,
adding the chili comes with breadsticks for dipping. The skillets can
be made in a number of variations, plus there’s chicken skillets, too.

Photos courtesy Matey’s Matey’s Famous Steaks & Pizza
Famous Steaks & Pizza 1305 Broadway
Bethlehem, PA 18015
610-866-6022
www.mateysfamous.com

Michael Matey
Owner

MATEY’S FAMOUS STEAKS & PIZZA