Few dishes in Mexican cuisine carry the elegance, complexity, and patriotism of Chiles en Nogada. With its vivid tricolor presentation—green poblano pepper, creamy white walnut sauce, and bright red pomegranate seeds—it’s more than just a delicacy; it’s a national symbol. Especially around Mexican Independence Day (September 16), this iconic dish takes center stage on dinner tables across the country.
To experience it in its most authentic and historic form, a visit to Puebla is essential. This colonial city, nestled beneath volcanoes and brimming with culinary tradition, is the birthplace of Chiles en Nogada and a must-visit for any foodie traveler.
🫑 The Story Behind the Dish
Legend has it that Chiles en Nogada was created in 1821 by Augustinian nuns in Puebla to celebrate General Agustín de Iturbide’s arrival after signing the Treaty of Córdoba, which granted Mexico its independence from Spain. The three colors of the dish—green, white, and red—were chosen deliberately to reflect the new nation’s flag.
🧂 Ingredients (Serves 6)
🌶️ For the Stuffed Poblanos:
- 6 large Poblano peppers
- 500g (1.1 lb) ground meat (beef or a beef-pork mix)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 ripe tomatoes, grated or finely chopped
- 1 apple, finely diced
- 1 pear, finely diced
- 1 peach (optional), finely diced
- 2 tablespoons raisins
- 1 tablespoon chopped almonds
- 1 tablespoon chopped walnuts
- Salt, black pepper, cinnamon, and clove to taste
🥣 For the Nogada (Walnut Sauce):
- 1 cup walnuts (soaked overnight and peeled if possible)
- ½ cup milk or cream
- 100g fresh white cheese (like queso fresco or mild feta)
- A pinch of sugar
- ½ teaspoon cinnamon
- Salt (optional)
🌺 For Garnish:
- Pomegranate seeds
- Fresh parsley or cilantro leaves
👩🍳 Preparation Steps
1. Roast and Clean the Peppers
Char the poblano peppers over an open flame or under the broiler until the skin blisters. Place them in a plastic bag to steam for 10 minutes, then peel the skin off carefully. Make a slit lengthwise and remove the seeds without tearing the pepper.
2. Prepare the Filling
In a pan, heat olive oil and sauté the onion and garlic until translucent. Add the ground meat and cook until browned. Stir in tomatoes, diced fruits, raisins, almonds, walnuts, and spices. Simmer until everything is well incorporated and slightly caramelized. Let it cool.
3. Make the Walnut Sauce (Nogada)
Drain the soaked walnuts. In a blender, combine walnuts, milk or cream, cheese, sugar, cinnamon, and a pinch of salt. Blend until smooth and creamy. If too thick, add more milk to achieve desired consistency.
4. Stuff the Peppers
Fill each poblano with the cooled meat mixture. Be gentle to maintain their shape.
5. Plate and Garnish
Place the stuffed chiles on a plate, generously cover with nogada sauce, and sprinkle with pomegranate seeds and fresh parsley.
📍 Where to Eat Chiles en Nogada in Puebla
If you’re visiting Puebla during late summer, you’re in for a seasonal treat. Many restaurants offer Chiles en Nogada only during August and September, when local walnuts and pomegranates are in season.
Recommended places include:
- 🏛️ Casa Reyna – Sophisticated and contemporary setting
- 🍽️ El Mural de los Poblanos – Traditional recipes with historical flair
- 🏠 Fonda Santa Clara – A cozy, home-style experience
✈️ Travel Tips for Puebla
- Getting There: Just a 2-hour drive from Mexico City
- Best Time to Visit: August and September for peak Chiles en Nogada season
- What Else to Try: Don’t miss Mole Poblano, Cemitas, or Tinga Poblana
🎒 Final Thoughts
Chiles en Nogada is a dish where history meets flavor, and color meets culture. Whether you’re a seasoned gourmet traveler or just starting your culinary journey through Mexico, make sure Puebla and this elegant dish are on your itinerary. One bite, and you’ll taste the pride of a nation.