We love Tacoria, which call itself a "Mexican Street Kitchen."

Turn off heat; add Aleppo pepper, sugar, cumin, caraway, coriander, Urfa biber, guajillo chile, and ají panca chile to pot, and stir to combine.Let stand 10 minutes..

Carefully transfer shallot-garlic mixture to a blender, and process until peppers and seeds are roughly the same size, about 15 seconds.(Do not process too long, or you will lose the texture.)Let cool in blender until mixture is room temperature, about 1 hour.. Make the cabbage marinade:.

Stir together vinegar, 4 cups water, sugar, and salt in a large bowl until sugar and salt are completely dissolved.Stir in ginger, garlic, serrano chile, and dill.

Let steep, uncovered, in refrigerator until flavors meld, at least 2 hours or up to 24 hours..

While marinade steeps, make the steamed cabbage:.Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently.

Refrigerate for at least 8 hours or for up to 2 days.Refrigerate the remaining chocolate cream..

Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides.Garnish with the chocolate shavings.