Chiles en Nogada
Origins and History
Chiles en nogada is a traditional Mexican dish made of poblano chiles stuffed with picadillo (a kind of hash, in this case consisting of a mixture of meat and dried fruit), covered in walnut sauce and garnished with pomegranate seeds and parsley.
The dish is believed to have been invented in the 19th century by nuns in the town of Puebla. Since the dish has the colors of the Mexican flag and originated around the time of Mexican independence, it is considered one of Mexico’s most patriotic dishes and is sometimes said to be Mexico’s national dish.
This dish was invented by nuns in Puebla, Mexico in 1821. It was made to present to the visiting Mexican Army General Agustin de Iturbide. He was involved in a decisive battle to gain control of Mexico City and win the Mexican War of Independence. He had just signed the Treaty of Cordoba which gave Mexico it’s independence in Veracruz and was on his way back to Mexico City. He was passing through Puebla and the residents presented this meal to him. This is why this dish is so closely tied to the Mexican Independence Day.
Chiles en nogada is a seasonal dish. It is prepared and eaten mainly during the months of August and September, which is the time of year when the key ingredients, pomegranates and walnuts, are in season. Chile en nogada season also coincides with Mexican Independence day festivities. Since this dish contains ingredients that are the colors of Mexico’s flag – red, white, and green – it is considered a very patriotic and festive dish. If you happen to be in Mexico during Chile en nogada season, be sure to sample this traditional Mexican dish.