Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo, a mixture of minced meat, aromatics, fruit and spices, topped with nogada, a walnut based cream sauce, along with pomegranate seeds and parsley, and typically served at room temperature. It originated in Puebla in 1821 and is widely regarded as a national emblem of Mexico, with a traditional picadillo filling that can include panochera apple, sweet milk pear and criollo peach, and a sauce made from milk, cream, fresh cheese, sherry and Castilian walnuts.
Facts
Origin Period, From (Year) Origin Region FAQs
Is it true that nuns in Puebla invented chiles en nogada for Agustín de Iturbide?
That is the most widely told origin story, according to the Encuentro guide to Mexico City. In that story Augustinian nuns at the Convent of Santa Mónica in Puebla prepared the dish in 1821 to welcome Agustín de Iturbide, the general who had just led Mexico to independence from Spain, and its three colors matched the colors of his army's banner, which would become the Mexican flag. The same source adds that some culinary historians suggest similar preparations existed in Puebla before that date, and that the Iturbide story is embellishment.
Connections
In Cuisine
Source Wikipedia: Chiles en nogada
Uses Ingredient
Source Wikipedia: Chiles en nogada
Source Wikipedia: Chiles en nogada
Source Wikipedia: Chiles en nogada
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Wikipedia: Chiles en nogada
Infobox, country
Mexico (1821)
Infobox, region
Puebla
- In Cuisine: Mexican Cuisine, Wikipedia category list
- Uses Ingredient: Pomegranate, Infobox main_ingredient field: poblano chile, picadillo, walnuts, cream, pomegranate
- Uses Ingredient: Walnut, Infobox main_ingredient field: poblano chile, picadillo, walnuts, cream, pomegranate
- Uses Ingredient: Cream, Infobox main_ingredient field: poblano chile, picadillo, walnuts, cream, pomegranate
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