Chiles en nogada Festival
Chiles en Nogada Festival in the Historic Center celebrates the culinary richness of Mexico and a a flagship dish from colonial times in the historic center.
August and September are the most beloved months for all Mexican cuisine enthusiasts, as it’s the season of chiles en nogada in Puebla, and by extension in Mexico City, which will host the third gastronomic festival dedicated to this colonial dish.
With slightly cooler temperatures, though accompanied by summer rains, all those interested in trying the traditional chiles en nogada are ready to attend this festival, which will last until the end of September.
The 2023 Chile en Nogada Festival takes place at various points in the Historic Center and involves several hotels, eateries, restaurants, and all kinds of establishmentsin the proximity of Mexico City’s Historic Center.
At each of the stalls, you’ll find chiles en nogada, either in their traditional version or modified to suit everyone’s taste. According to information shared by the Historic Center Authority, the main goal of this festival is to showcase the flavor of Mexican cuisine, especially that of this emblematic dish.
If you wish to attend this event, you need to know the list and location of the restaurants participating in the festival. Check the interactive map, and once on the page, select your place of interest to display a window with details, including opening hours, phone number, and dates when chiles en nogada will be offered.
This provides you the opportunity to visit various restaurants and establishments. There are 33 different establishments that will be offering chiles en nogada in this festival.
Chiles en Nogada Festival in Historic Center 2023
Where:
When: until September 30, 2023
Cost: varies depending on the location
Chiles en nogada: a culinary delight from Mexico
Mexican cuisine is renowned for its rich tapestry of flavors, colors, and textures, each dish telling a story of culture and history. Among the many treasures that adorn the table of Mexican gastronomy, “Chiles en Nogada” stands as a true emblem of the nation’s culinary heritage. This dish, a harmonious blend of flavors and a feast for the senses, carries within it a unique fusion of history, tradition, and artistry.
Origins and significance
Chiles en nogada has its roots in the 19th century, a time of great political and cultural change in Mexico. The dish is said to have been created in Puebla, a city known for its melding of indigenous and Spanish influences. It was first prepared to celebrate the feast day of Saint Augustine, but it quickly gained fame as a symbol of Mexican identity.
The colors of the dish—green, white, and red—mirror the colors of the Mexican flag, creating a patriotic connection that resonates deeply with the people. This culinary masterpiece also carries a historical narrative, with each element representing different facets of Mexican history. The poblano pepper, with its rich flavor and deep history, is often seen as a representation of Mexican identity. The walnut-based cream sauce, known as “nogada,” represents the white robes worn by the clergy during the feast day of Saint Augustine.
Chiles de nogada: a symphony of flavors and textures
The preparation of chiles en nogada is a meticulous and artful process, involving a delicate balance of flavors and textures. The dish features roasted poblano peppers, stuffed with a mixture known as “picadillo.” This filling is a fusion of finely minced meat, dried fruits such as raisins and chopped apples, as well as aromatic spices like cinnamon and cloves. The picadillo is bound together with a rich tomato-based sauce, adding depth and character to the flavors.
What truly sets chiles en nogada apart is the creamy walnut sauce that blankets the stuffed pepper. The sauce is a blend of walnuts, milk, and queso fresco, resulting in a velvety and nutty topping that perfectly complements the savory picadillo. To add a final touch of color and crunch, pomegranate seeds are sprinkled over the dish, providing a burst of sweetness and vibrancy.
A seasonal delicacy
Chiles en nogada is a dish closely tied to the seasonal availability of its key ingredients. It is traditionally prepared during the months of August and September, coinciding with the Mexican Independence Day celebrations. This limited availability adds to the anticipation and excitement surrounding the dish, making it a true culinary treasure to savor during its fleeting season.
Chiles de nogada: a cultural legacy
Chiles en nogada is more than just a dish; it’s a celebration of Mexico’s history, culture, and diverse culinary heritage. Its preparation requires a careful hand and a deep understanding of the balance of flavors. As diners savor each bite, they embark on a journey through time, tracing the threads of Mexican identity woven into this exquisite creation.
In the grand tapestry of Mexican cuisine, chiles en nogada stands as a testament to the artistry of the kitchen and the enduring significance of food in shaping a nation’s identity. It’s a reminder that beyond its remarkable flavors, food carries the stories of a people, preserving traditions and connecting generations.
Chiles de nogada recipe
Ingredients
For the filling:
2 tablespoon olive oil
¼ onion finely diced
½ lb ground pork
½ lb ground beef
½ tablespoon salt
1 teaspoon ground pepper
1 garlic clove finely minced
¾ cup tomato sauce
1 apple diced
1 peach diced
½ plantain diced
¼ cup raisins
¼ cup slivered almonds
3 tablespoon chopped biznaga (or dried pineapple)
pinch ground cloves
pinch ground cinnamon
6 poblano peppers
For the walnut sauce:
1 4oz goat cheese package
½ cup sour cream (or crema mexicana)
½ cup walnuts shelled and skinless
1 cup hot water (for soaking walnuts, if needed)
¼ cup milk (or heavy whipping cream)
½ teaspoon salt
pinch sugar (optional)
For the egg coating:
4 large eggs
1 cup flour (or more if needed)
Other ingredients:
1 cup oil (for frying)
parsley (topping)
pomegranate seeds (topping)
Instructions
To Make the Filling:
Heat the oil in a large skillet.
Add the onion and cook for 1 minute.
Add the ground pork and ground beef.
Begin to break the meat up.
Add salt, pepper, garlic, and tomato sauce.
Cook for 5-7 minutes, or until the meat is fully cooked.
Stir occasionally.
Add the remaining fruits and nuts to the skillet.
Stir to combine. Cook for 5 minutes.
Turn heat off. Set aside until ready to use.
How to roast the poblano peppers:
Rinse and pat dry the poblanos.
Place over the flame and char the skin on all sides.
About 3 minutes on each side.
Place in a sealable bag, or cover with plastic wrap.
Steam for 10 minutes.
Peel the skin, using a knife or spoon.
Make a cut lengthwise on one of the sides of the pepper.
Don’t cut all the way through. We are making a pocket.
Remove the seeds and veins from inside the pepper.
Repeat with all the peppers.
Cover and set aside until ready to use.
How to remove the skin from the walnuts:
Place the walnuts in hot water for 5 minutes.
Use a sharp knife to remove the skin.
Let cool before making the nogada.
How to make the walnut sauce:
Place all the ingredients in a blender.
Blend until smooth.
Taste for salt and sweetness.
How to stuff the chiles:
Add 3-4 tablespoons to the center of the chile, depending on the size of the chile.
Use toothpicks to close the opening.
Be sure to use as many toothpicks as needed, or the filling will come out during the frying.
How to make the egg coating:
Separate the egg yolk from the egg whites.
Using a mixer, beat the egg whites until a stiff peak forms.
Add the egg yolks one at a time to the egg whites.
How to fry the chiles:
Set up a station – flour, egg mixture, and frying pan.
Heat the oil in a frying pan.
Cover the stuffed chile in flour.
Tap the chile to remove any excess flour.
Dip chile in the egg mixture.
Place in the hot oil.
Fry for 3 minutes on each side.
Carefully turn the chile, using two spatulas.
Spoon some of the hot oil in hard to reach areas like the stem of the chile.
Set on a paper towel to drain any excess oil.
Remove the toothpicks.
How to plate:
Place cooked chile on a plate.
Drizzle with the walnut sauce.
Top with pomegranate seeds and chopped parsley
ENJOY!
