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Chiles en Nogada, a dish for the discerning palate

Chiles en Nogada, a dish for the discerning palate

Posted by Alejandra Romo on August 30, 2013

Celebrations to commemorate the beginning of the Independence of Mexico, the historical essence of this country, do not stand by with cumulated festivity.

The colors not only refer to the classic decorative flare of the green, white and red colours paying homage to our national flag but to the cuisine as well, a characteristic that has placed Mexico as having one of the most innovative and rooted culinary cultures in the world.

In order to provide an example of this, we need to go back to the prehispanic ancestors who were responsible for tracing the basis for the nations menu with ingredients that slowly fused with unsuspecting spices and food from Spain, creating a mix from the fusion of flavours to how food is cultivated and cooked.

Nothing comes close to dethroning the dish considered to be the maximum culinary excellence in Mexican cuisine: the Chile en Nogada, which is still looked on as the most representative dish in Mexico after its creation over 200 years ago.

The stories of how this magnificent dish was created all coincide in that the Chile en Nogada, was born from a celebration at that time in honour of the first Mexican Emperor, Agustín de Iturbide.

The story tells that the creation of the Chile en Nogada came about when Iturbide returned to Puebla, after signing the Cordoba Treaty in August of 1821, declaring Mexico’s independence. That same month on the 27th followed the Emperor’s birthday, and the Clare nuns of the Santa Monica Convent decided to celebrate both events by alluding to the colors of the new flag of the Army of the Three Guarantees.

The exact ritual

The Chile en Nogada goes beyond being a flavourful dish. The complexity involved in preparing this dish requires meticulous preciseness, as is it is elemental to mix the right proportion of ingredients to achieve the balance between the sweet and salty tastes.

This is considered a seasonal dish when both fresh pomegranate and walnuts are available from July through September, while the other ingredients are readily available in supermarkets throughout the year.


- Nogada Sauce:
Shelled walnuts, cream cheese, goat cheese, whole milk, demi-sec Sherry, sugar to taste

- Filling:
Pork loin, skirt steak, onion, garlic cloves and bay leave, olive oil, tomatoes, apple, peaches, plantain, citrus fruit, almonds, white pine nuts, raisins, thyme and bay leaves
- Chiles:
Poblano chiles, pomegranate and parsley

Photo: Especial


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