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Learn to prepare “Chiles en Nogada“ at Centro Comunitario del Mar


Chiles en Nogada are a unique Mexican culinary tradition that combines the flavors, colors and history of the country with the sophistication and artfulness of their gastronomy to create a unique flavors extravaganza!

Traditionally this dish is prepared during the months of August and September when pomegranates are in season and the date also coincide with Mexico’s Independence celebrations making this dish both patriotic and festive

Chiles en Nogada are 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.

And to continue the celebration of Mexican Independence, Fundación Punta de Mita is hosting a Cooking Workshop this upcoming Tuesday, September 25th at 4:30pm, where Chef Victor Morales will guide us through the preparation process of this exquisite dish.

Price: $50 pesos

For more information about this and other activities at the Centro Comunitario Del Mar please contact Fundación Punta de Mita dialing 329 291 5053 or by email:

A little bit of history….
Its creation goes back to the times when Mexico became an Independent Republic, times when the colors green, white and red began to be used as national colors in 1821, when the Trigarante Army, leaded by Vicente Guerrero adopted these colors on his flag.

In 1821, Agustín de Iturbide signed the documents that declared Mexico free and independent from Spain, on its way to Mexico City to become the first emperor of Mexico, he stoped at Puebla to celebrate his name day, knowing this, the Santa Monica’s convent decided to prepare a dish in his honor. The nuns combined on this dish the green chile poblano with a new and complicated filling prepared with fruits and ground beef, a white walnut creamy sauce and bright red pomegranate seeds. Without knowing, they were creating one of the most iconic dishes of the Mexican cuisine! A true delicacy!


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