Chiles en Nogada
“Patriotic Mexican dish of poblano peppers stuffed with picadillo, draped in creamy walnut sauce and pomegranate seeds.”
Walnut
Pomegranate
Onion
Garlic
Apple
PearWhere it comes from
Chiles en Nogada is a patriotic dish that embodies Mexican culinary heritage, originating from Puebla in the early 19th century. It celebrates the colors of the Mexican flag with green poblano peppers, white walnut sauce, and red pomegranate seeds. Traditionally served during Independence Day festivities, it highlights the rich flavors of the region and the importance of seasonal ingredients.
On the Palate
What goes into it
How it's made
- 1
Roast and peel poblano peppers, then stuff them with a savory picadillo mixture of ground meat, fruits, and spices.
- 2
Prepare a creamy walnut sauce by blending soaked walnuts with sugar and cinnamon until smooth.
- 3
Drizzle the walnut sauce over the stuffed peppers, garnishing with pomegranate seeds for a festive touch.
- 4
Serve chilled or at room temperature for an impressive presentation.
