Grant McWilliams

Food Chiles en Nogada

Chiles en Nogada

There's this dish so pretty that a man once got on a bus with his three kids in a very southern city in Mexico and rode for 4 hrs to the town where it originated just to experience the decadance. This is a true story and the dish is that pretty. The dish is called Chiles en Nogada (pronounced Nuh-God-duh) and is yet another invention of the Spanish nuns in Puebla for the first Emporer of Mexico after they gained their independence from Spain. The other famous dish that nuns in Puebla created is Mole Pablano which of course I ate many plates full the last time I was there.

There are many ways to make Chiles en Nogada but the variation I had in Puelba (yes, that was me mentioned above) had a Poblano chile stuffed with a combination of shredded meat, tomatoes and dried fruits like raisins, nuts and fresh pomegranate seeds. This chile is then covered with a white sauce made of Queso Fresco (Mexican Cheese) and Mexican sour cream with ground walnuts and topped with pomegranate seeds and parsley leaves. The red, white and green symbolize the colors of the Mexican flag. It's customary to only eat it in August but I was lucky enough to find it in January at one small restaurant. My take on Chiles en Nogada got it's start when I was perusing the aisles at Grocery Outlet when I found a package of sweet yellow, orange and red peppers. These weren't bell peppers but longer almost Jalepeno shaped peppers. Even though the Poblano pepper is traditional I decided to use these instead and it worked out wonderfully.

Food Chiles en Nogada