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A Gift from Mexico to the world!
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A Gift from Mexico to the world!

September in Mexico represents independence, family reunions, party, and food! And one of the ways in which Mexicans show their love for their family is through their food.

Mexican cuisine is one of the most exquisite in the world, and that is so that some of our dishes are part of the Cultural Heritage of Humanity according to the UNESCO. To give some examples: “tacos al pastor, mole”, and “chiles en nogada”.

For the Mexican people, patriotism is a source of pride and our food cannot be left behind. That is why “chiles en nogada” are an emblematic and representative dish for us due to their colors (green, white and red), which are only prepared in September.

It all started in 1821 when Agustín de Iturbide, after signing the act of independence of Mexico, went to Puebla to the celebrations of San Agustín. He was invited to a great banquet where the Augustinian nuns, who were recognized for their creativity and sophisticated dishes, prepared the food to be served. Among a mixture of seasonal fruits such as pomegranate, “acitrón”, almond, poblano pepper, parsley, and pine nut; It is how this delicious dish was born, which today is a tradition.

Over time, the recipe remains the same: a poblano chili stuffed with pork mince with seasonal fruits and some vegetables, bathed in a walnut cream. So you want to taste the exquisite flavors of this emblematic dish, visit us in La Laguna from September 1 to 19 and celebrate with us the pride of being Mexican.

Chiles en Nogada Recipe

Makes 8 servings

FILLING

  • Ground beef and pork 300 gr of each.
  • Minced garlic 15 gr.
  • Chopped onion 30 gr.
  • Chopped pear 150 gr
  • Chopped apple 150 gr.
  • Chopped peach 100 gr.
  • Plantain male chopped and fried 1/2 pc.
  • Chopped walnut 50 gr.
  • Toasted almond 30 gr
  • Chopped tomato without seeds 7 small pcs.
  • Raisins 30 gr.
  • Cinnamon powder 3 gr.
  • Salt 15 gr.
  • Pepper 7 gr.
  • Clove 1 pinch.
  • Cumin 2 gr.
  • Oil 50 ml.
  • Acitrón 30 gr.
  • Pinion 30 gr.
  • Roasted, peeled and seedless poblano chili 8 pcs.

NOGADA SAUCE 

  • Crema para batir 500 ml.
  • Queso de cabra 50 gr.
  • Nuez castilla 450 gr.
  • Leche 400 ml.
  • Jerez 60 ml.
  • Vino blanco 20 ml.
  • Canela 2 gr.
  • Sal 3 gr.
  • Pimienta 3 gr.
  • Azúcar 80 gr.
  • Whipping cream 500 ml.
  • Goat cheese 50 gr.
  • Castile walnut 450 gr.
  • Milk 400 ml.
  • Sherry 60 ml.
  • White wine 20 ml.
  • Cinnamon 2 gr.
  • Salt 3 gr.
  • Pepper 3 gr.
  • Sugar 80 gr.

DECOR

  • Pomegranate 10 gr.
  • Parsley 10 gr.
  • Castile walnut 15 gr.

INSTRUCTIONS

FILLING

Heat the oil and fry the onion until it is transparent; add garlic and cook 1 minute more. Add the beef and pork with 1 tablespoon of salt and pepper; cook for 10 minutes. Add the tomato, ¼ teaspoon of cinnamon, nutmeg, cumin, cloves, apple, pear, peach, banana, almonds, pine nuts, raisins and citron, mix and cook for 5 more minutes ; fill the peppers and reserve.

LIQUEFY

For the nogada sauce, blend the goat cheese, walnut, sugar, cream, milk, ¼ teaspoon of cinnamon, sherry and ½ teaspoon of salt.

SERVE

Serve the peppers basting with the nogada sauce, garnish with the pomegranate and parsley.

Tips

So that the sauce is lighter in color, let the walnut soak in milk 1 day before.

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