“Chiles en nogada” and Mexican Independence


Chiles en nogada” is a very traditional and highly elaborate dish in Mexican cuisine. It is made with poblano chillies stuffed with a mixture of meat and fruit, covered with nogada (a creamy walnut sauce) and sprinkled with pomegranate seeds.

There are two different stories as to how it originated. Some say it was first made by a family from Puebla. Others say it was created by the nuns in the convent there and that they served this dish as a tribute to Agustín de Iturbide when he returned to Puebla after signing the Declaration of Independence of Mexico.

The nuns prepared this dish with the colors of the Mexican flag: green poblano chillies, white walnut sauce and red pomegranate seeds. Since then, “Chiles en nogada” is one of the most typical dishes served in September to celebrate Mexican Independence (16th September).

Preparing the chillies takes time… some of the most complicated recipes include over 40 ingredients but they are also served in restaurants all over the country around this time of year and are well worth tasting.

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