Chiles en Nogada

A festival for the eyes and palate...

This wonderful traditional dish is to Mexican Independence day (September 15th) what turkey is to Thanksgiving and hamburgers and hotdogs are to American 4th of July.

Consisting of a green chile, white walnut sauce and red pomegranate - the colors of the Mexican flag are brought to life in this delicious labor intensive dish. Keep in mind, the chilies that are used, poblanos, are tasty rather than hot and spicy.

Chiles en Nogada (poblano chilies stuffed with ground beef and pork, raisins, onion, garlic, peaches, apples, pear and crystallized orange and covered with a walnut sauce) was first prepared by the nuns at the Santa Monica convent in the Mexican state of Puebla for Agustin Iturbide, the current ruler of the independent Mexico in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had just signed the Treaty of Cordoba. All the dishes at the banquet were concocted of ingredients of the color of the Mexican flag; in this dish were the green chilies, the white sauce, and the red pomegranate seeds.

You Must start this labor intensive dish one day ahead by soaking the walnuts overnight in milk for the nogada sauce. This dish is very involved, but the effort is worth it. It really is an extraordinary blend of flavors.

Chiles en Nogada are supposed to be served room temp. This applies to both the chilies and the nogada or walnut sauce.

Chiles en Nogada is mentioned in the book and movie Like Water for Chocolate, the novel by Laura Esquivel. This traditional dish was served at a wedding feast, and the description of the preparation (and the enjoyment) will have your mouth watering and you will be clamoring to enjoy such a wonderful delicacy!

Because pomegranates and walnuts are both in season from August to October, this is the time of year to try them.

We took our cover picture in the Casa de Piedra restaurant at Hacienda X-Canatun. For five years now they have been showcasing this dish for the Fiestas Patrias - the Independence Day celebrations.

Between August 15th and September 30th, Chef Carlos Olvera and his team will prepare up to 2,000 Chiles en Nogada over the six week period they will be offered.

The year round house specialty at Casa Frida in downtown Merida is Chiles en Nogada in both the original meat version and also in a vegetarian version. Don't miss this opportunity to savor this scrumptious delicacy of Mexican cuisine!

INDEPENDENCE DAY FESTIVITIES:

Celebrations begin on September 15th around 8:30 PM in the Main Plaza in a festive ambiance. About 10:30 PM the governoress will appear on the balcony of the Governor's Palace (Calle 61 side of the Plaza.) She will take the rope of the huge bronze bell and yell "Viva Mexico" three times, the crowd will respond with the same and then the fireworks and music will begin. Restaurants, hotels and private homes will have parties that will start about 10 PM. This is a colorful fun time. The same ceremony will take place in NYC, Chicago, San Antonio, Los Angeles and wherever there is a Mexican community. Mexican Independence was achieved from Spain in 1810.

To read in Spanish click here

For more information read about:

Mexico's Independence Day
 Chiles en Nogada at Casa de Frida
 Campechan Cuisine
 Cocina Economica
 Yucatecan Cuisine
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Margaritas
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Restaurant of the Month
Nightlife in Merida
 Los Dos Cooking School

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