Los Cabos México Blog

Chiles en nogada: Traditional dish

The Mexican food par excellence, chilies are one of the main products and cultural identity of this country. According to chemical engineer Jaime Ortega Zaldivar, from the National Institute of Anthropology and History (INAH), and organizer of the first festival dedicated to chilies, sauces and molcajetes at the Culhuacán Ex-Convent Community Center: “Mexico has the greatest display of chilies variety mainly due to rich weather and geography conditions, which allow this species to be cultivated in almost every corner of this country”.

Interesting fact: Chili peppers release dopamine, responsible of producing pleasure. This gives a hint as to why 90% of Mexican dishes contain this ingredient.

We want to share some historical and interesting facts about Chiles en nogada, prepared specially to celebrate Mexican Independence. The star ingredient is Poblano pepper —one of the least spicy—, that is produced in the states of Guanajuato, San Luis Potosí, Durango, Aguascalientes, Zacatecas, Sinaloa, Nayarit, Jalisco and Puebla.

Origin of chiles en nogada

The origin of this dish dates back to 1714, but it was not until almost a century later, in August 1821, that it became popular. The story says that at the time Agustín de Iturbide took command of the Trigarante Army —with their tricolored flag that represented the three guarantees: religion, union and independence, the inhabitants of the capital of the state of Puebla offered a banquet for him, featuring this exquisite local dish.

Original recipe, which has remained untouched until our days —with some additions, such as vegetarian versions—, include sweet fruits and meat, which serve as the chilies’ delicious stuffing and a scrumptious white walnut sauce known as nogada. Red pomegranate grains crown the dish to add the three colors of the Mexican flag .

Ingredients that are mixed with the meat, are representative of September season in Puebla: panochera apple, criollo peach, milk pears, pomegranates and, of course, walnuts.

Interesting fact: Historians agree that chiles en nogada were created in the Convent of Santa Mónica, by the Augustinian nuns, in honor of San Agustín de Hipona. They added a final batter touch to recreate the golden tones that can be seen in churches and their altars and sacred images.

To enjoy at home

Talented Chef Guillermo Carmona, Executive Chef at Velas Vallarta resort, shares a recipe with you, so you can delight family and friends with the flavors of one of the most representative dishes of Mexico and its Independence festivities.

Viva Mexico!

“It is a pleasure to share the recipe for a dish that speaks of the natural wealth of Puebla. Chiles en nogada are part of the identity of our country and are reminiscent of the work of its people, from farm to table.

In the beautiful lands that are located between the Popocatépetl and Iztaccíhuatl volcanoes, and the city of Puebla, you can find Calpan, a small and generous community to which we owe the production of the ingredients that contribute to this iconic dish of Mexican cuisine.”

—Guillermo Carmona, Executive Chef of Velas Vallarta

Ingredients:

25 pcs. Poblano chile ready to fill

For the picadillo (ground meat):

Procedure for the picadillo:

Ingredients for the batter:

Batter procedure:

Ingredients of the nogada:

Nogada procedure:

Presentation:

Place the battered chilies on a plate. Serve the nogada over the chilie and garnish with parsley and pomegranate.

Bon Appetite!

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