Chicken in Almond Sauce

This was the first dish I ever ate in Oaxaca, at a little stand in the Mercado 20 de noviembre in Oaxaca City. It was the start of my love affair with Oaxacan food. The sauce was rich and full of fragrant nuances I had not tasted elsewhere in Mexico—the warm nutty flavor of the fried almonds, the acidity of the capers and olives, and the sweetness of the raisins and aromatic spices, all melding deliciously with roasted garlic and onion. Later I found an even better version at the restaurant