Hey everyone! This is Scott Koenig, and bienvenido to episode 4 of The Mexican Minute with A Gringo in Mexico. Well, it’s that time of year again. The time when Mexico celebrates its most beloved culinary tradition — the chile en nogada.
From August through Mexican Independence Day on September 16th, cooks across the country craft their interpretations of this classic dish. The first chile en nogada was served by the Santa Monica nuns in Puebla in 1822 as a tribute to visiting revolutionary war hero Agustín de Iturbide. Pomegranates and walnuts – nogadas – which are blended with goat cheese for the sauce, were in season. And combined with the green chile, represented the colors of the Mexican flag. No two chiles en nogada are alike. The essentials are the same – a roasted Poblano chile is stuffed with picadillo — typically ground pork and beef combined with fruit and aromatics. It’s then bathed in the luxuriant walnut sauce and finished with pomegranates and parsley. A major difference is the addition of a capeado – where the chile is battered and fried. Preference for capeador or sin capear is a topic of heated debate in Mexico. But a sweet and savory point of historical culinary pride throughout the country.
Stay tuned for future episodes of The Mexican Minute with A Gringo in Mexico and make sure you hit the YouTube SUBSCRIBE button, so you don’t miss a single delicious morsel. Provécho!