Chiles en Nogada

Origins and History of a Traditional Mexican Dish

The chile en nogada is a traditional Mexican dish. It is made with poblano chiles which are stuffed with a mixture of meat and dried fruits and covered in a walnut sauce and garnished with pomegranate seeds. It is said that this dish was invented in the 1800s by nuns in the town of Puebla.

Agustin de Iturbide was a military commander who fought in Mexico's War of Independence, and later went on to become Emperor of Mexico from 1822 to 1823. In August of 1821, he signed the Treaty of Cordoba, which granted Mexico its independence. The treaty was signed in Veracruz and afterward he traveled to Mexico City. Stopping on the way in the town of Puebla, the townspeople decided to hold a feast to celebrate the country's independence from Spain, and to honor Agustin de Iturbide on his saints' day (Feast of Saint Augustine of Hippo, August 28). The Augustinian nuns of Santa Monica convent decided to prepare a special dish using local ingredients that were in season. They came up with the chile en nogada, which means chile in walnut sauce.

Chiles en Nogada is a seasonal dish. It is prepared and eaten during the months of August and September, which is the time of year when one of the key ingredients, the pomegranate, is in season. Chile en nogada season also coincides with the Mexican Independence day festivities. Since this dish contains ingredients that are the colors of Mexico's flag - red, white, and green - it is considered a very patriotic and festive dish. If you happen to be in Mexico during Chile en Nogada season, be sure to try this scrumptious dish. Or if you like to cook, consider making your own. Here's a recipe for chiles en nogada from About.com's Guide to Mexican Food.