Dish

Chiles en nogada

Stuffed Peppers in Walnut Sauce

Chiles en nogada is made by stuffing roasted poblano peppers with a mixture of ground meat, fruits, and spices, then topping them with a creamy walnut sauce and pomegranate seeds. The dish is typically served cold and garnished with parsley. Chiles en nogada is a great source of protein and healthy fats.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Vegetable Dish

Origins and history

Chiles en nogada has a rich history in Mexican cuisine. It is said to have been created by the nuns of the Santa Monica convent in Puebla in honor of Agustin de Iturbide, the first emperor of Mexico. The colors of the dish, green, white, and red, represent the colors of the Mexican flag. Today, chiles en nogada is a popular dish throughout Mexico, especially during the Independence Day celebrations.

Dietary considerations

Chiles en nogada is not vegetarian or gluten-free, and may contain dairy and nuts.

Variations

Variations of chiles en nogada include using different types of meat, such as pork or chicken, or omitting the meat altogether for a vegetarian version. Some recipes also call for adding raisins or almonds to the stuffing mixture.

Presentation and garnishing

Chiles en nogada is typically presented on a plate, with the stuffed peppers arranged in a row and topped with the walnut sauce and pomegranate seeds. It can be garnished with additional parsley or cilantro.