The Chile en Nogada exemplifies the art of cooking in Mexico and highlights the food culture of the rich nation. If you have a chance to taste this dish, you certainly should.
The name comes from the Spanish word for the walnut tree, “Nogal”. It consists of poblano chilis filled with picadillo topped with a walnut-based cream and pomegranate seeds, giving it the three colors of the Mexican flag: green from the chile, white from the nut sauce and red from the pomegranate.
A dish full of history
This dish was invented by nuns in Puebla, Mexico in 1821. Some Mexican historians believe the inventors of this dish were the Monjas Clarisas, although others think they were the Madres Contemplativas Agustinas of the convent of Santa Mónica.
It was made to present to the visiting Mexican Army General Agustin de Iturbide. He gained control of Mexico City and won the Mexican War of Independence. He had just signed the Treaty of Cordoba which gave Mexico it’s independence in Veracruz and was on his way back to Mexico City. He was passing through Puebla and the residents presented this meal to him. This is why this dish is so closely tied to the Independence Day.
So, what’s in Chiles en Nogada?
Lets break it down: The peppers are stuffed with a ground meat mix called picadillo: it usually contains panochera apple (manzana panochera), sweet-milk pear (pera de leche) and criollo peach (durazno criollo) mixed with beef and/or pork along with dried fruits like raisins and nuts.
The sauce is a cream sauce with pureed walnuts in it. It is topped off with pomagrante seeds. When the pepper is cooked with the filling and it is soft enought to cut with a fork, when the sauce has the taste of walnuts and quality ingredients are used, it is an incredibly complex tasting dish where you can savor the individual taste.
When are Chiles en Nogada typically eaten?
This dish is traditionally served in August and September because it is the season for walnuts and pomegranates. Nowadays fruits and nuts are available year round and this dish can be made at anytime of the year. You will see it as a special sometimes in a restaurant but generally the afore mentioned months are the best time because it is made special for the season.
Article written by:
Stephen Franson
Travel Enthusiast
Aeroméxico
