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Chiles en Nogada — traditional dish from Puebla, Mexico
Main course Meat

Food Flavour DNA

Nutritional Values

🔥720kcal
💪28gProtein
🌾38gCarbs
🥑52gFat
🌿7gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🥛 Dairy 🥜 Nuts

Also served in

Cancun

Chiles en Nogada

How to order / say it
Say it Chiles en Nogada — [CHEE-laze en no-GAH-da]
Order I'd like the chiles en nogada, please.
Locally Quisiera los chiles en nogada, por favor.
Say locally

Poblano chiles stuffed with picadillo, topped with walnut sauce and pomegranate seeds.

Why try it?

This dish is a patriotic symbol, showcasing the colors of the Mexican flag on a plate. It’s a seasonal specialty that embodies the rich history and tradition of Mexican culinary art.

How it tastes

The dish features a harmonious blend of sweet and savory flavors, with spicy meat filling contrasted by creamy, nutty walnut sauce and the tart freshness of pomegranate seeds.

Origin & History — first documented: 1821

Created in 1821 by nuns in Puebla to celebrate Mexico's independence, it's a tribute to General Agustín de Iturbide with its flag colors. The dish is traditionally prepared during August and September when pomegranates are in season.

Recipe

Ingredients

  • 🥕 4 pieces poblano chiles
  • 🥩 300 g ground pork
  • 🥜 100 g walnuts
  • 100 g pomegranate seeds
  • 🥛 150 ml cream
  • 50 g peaches

Method

  1. 1 Roast chiles and peel, then stuff with meat mixture.
  2. 2 Prepare walnut sauce by blending walnuts and cream.
  3. 3 Pour walnut sauce over stuffed chiles.
  4. 4 Garnish with pomegranate seeds and serve.

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All North America recipes — Mexico — Mexico City — Chiles en Nogada
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