Chiles en Nogada

Legend of the Chile en Nogada.

The legend of the creation of Chiles en Nogada began when Iturbide passed by Puebla on august 28th, 1821, to commemorate the signature of the Treat of Cordoba. Celebrating the Independence of Mexico against Spain, at that time, the city was known for some dishes, the Mole.

Wealthy families, to celebrate the day of independence, wanted to honor the visit of Iturbide. The emperor of Mexico was visiting Puebla; the wealthy families organized a meeting presenting dishes in honor of the day of the emperor’s stay in the city.

The Nuns Agustin’s of the convent of Santa Monica arranged to give different meals and the most representative for that time. They wanted to present two dishes; Nogada, considered more of a dessert, will be used to cover the chile with the fruit inside it, making it more presentable.

It was part of the legend, and on the historical side, they wanted to show respect to Emperor Iturbide and present 14 dishes. One of those was Chile en Nogada, which was presented as a dessert, not as a main dish that is now part of Mexican food.

Preparation of Chiles en Nogada.

Here are a few things the ingredients change from family to family, and this is one recipe of the traditional Chiles Poblanos. To create this dish, you need to roast the chiles, peel them, and clean the inside of the chile. You have to stuff it with mincemeat pork meat (which varies from chef and where you eat it), tomato, onion, garlic, seasoned fruit, almond, nuts, pine seed, and more ingredients. To present, nuns have the idea to cover with Nogada, a salsa made with walnuts, fresh cheese, and sugar, mixed with milk and sherry wine.

Chiles have to be prepared with more stuff and with deliciousness. To finish the dish, you must wrap it in a thin layer of eggs called Capeado. The thin layer is to protect the filling of the chile, and this will not come out. It will maintain the sauce on top and will not spread to the plate.

The chile preparation must first go to the most challenging fruit and the softest. The recipe varies; families preparing together is a culinary experience for all family members.

When it is the best time.

The best time is when you have all the ingredients. The months that you will find all the fruits are between August and September because here the fruit is recollected, and it is in these months that it is best to prepare with the whole ingredients.

In September, Mexico celebrates independence and the day of the 16th goes with the fruit season to create the Chiles en Nogada.

You have plenty of time to taste the chiles and also a variety of places where you can flavor and enjoy the dish; it varies from restaurant to family, so try every position you can go to, and you can compare tastes and flavors.

Taste of Chile en Nogada.

The taste of Chile en Nogada has to be crunchy and with some spiciness, so it will give an excellent flavor to the dish you are going to have. But what about the taste how this delicacy taste. Well, the importance is in the chile, and where this comes from the traditional place to obtain all the ingredients in a town called Calpan, it can change if you get from other sites it will also be good.

The mix of flavors in Nogada is sweet with the cheese and nuts, and the chile stuff with fruit changes drastically into a rainbow of flavors in your mouth. You can use bread as a type of sandwich with the crunchiness of the bread, and the mix of flavors is impressive.

Maybe you want to taste like that without the bread and change the flavor, or perhaps you want to taste it with the nogada on the side of the plate and change. Wherever or in the order you want to eat it depends on you, but what you don t have to do is not eat it.
Not all but 27 ingredients have to be in Chiles en Nogada.

Ingredients:

Perón (similar to an apple with a bittersweet flavor),
Manzana California (California Apple),
Manzana Panochera (Apple Panochera),
Garlic,
Onion,
Tomato,
Mebrillo\quince,
Manzana of Zacatlán (Apple of Zacatlán The difference between the apples is the color, taste, and flavor. They are unique and give the chile a sweet taste),
Peach,
Banana (Platano Macho),
Biznaga\barrel cactus (people are trying to protect eh plant because it is in danger),
Almond,
Raisins,
Pork meat,
Chile Poblano (sometimes, and I had heard people referring to Mexican chile),
Eggs,
Oil,
Walnut,
Pomegranate,
Parsley,
Dry sherry,
Cinnamon,
Sugar,
Salt,
Milk,
Goat cheese,
Pear.