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Celebrating the wonders of Mexico! – Chiles en Nogada


Inaugurating this 2020 edition of our Mexico celebrations series… the Chiles en Nogada!

If you call yourself a foodie, then surely you have tried Chiles en Nogada, and if you haven’t then you are missing one of the most exquisite Mexican culinary experiences!

The name of this traditional Mexican delicacy comes from the Spanish word for the walnut tree, nogal, and it’s prepared with with poblano chiles stuffed with a mixture of meat and dried fruits,covered in walnut sauce, and garnished with pomegranate seeds, giving it the three colors of the Mexican flag.

Traditionally Chiles en Nogada are prepared during the months of August and September when pomegranates are in season and the date also coincides with Mexico’s Independence celebrations as the colors of the ingredients: red, white and green are those Mexico’s flag making this dish both patriotic and festive.

Chiles en Nogada are also part of Mexico’s history with origins dating back to 1821. Agustin de Iturbide was a military commander who actively participated in Mexico’s War of Independence from Spain and eventually became the emperor of Mexico. On his way back to Mexico City after he signed the Treaty of Cordoba which granted Mexico its independence Iturbide passed through Puebla. The nuns at the Santa Monica convent decided to prepare a special feast combining seasonal local ingredients with ones from the new continent to celebrate Mexico’s independence from Spain.

Hungry? For sure your favorite restaurants in town will be featuring a special menu during September showcasing the best of the Mexican Cuisine, including delicious Chiles en Nogada. But if you feel more adventurous and would like to become a chef for a day, here you have the recipe, we hope you enjoy it!

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