El Grito not only heralds green, white, and red decorations, clothing, and Mexican flags. It is also the season to savor the multi-layered, delicate flavors of Chiles en Nogada and delight in its colorful, patriotic presentation. Legend has it, the dish was created in 1821 by nuns in Puebla to honor a visit by Mexican General Augustín de Iturbide, that pretty much signaled the end of the eleven-year long Mexican War of Independence.
There are probably as many recipes for Chiles en Nogada as there are chefs and abuelas, but the basics include green poblano chiles stuffed with a picadillo of meats, fruits, nuts, herbs and spices; served with a creamy white cheese and walnut sauce; and topped with a garnish of red pomegranate seeds, walnuts, and the green of chopped parsley.
This was my lunch of Chiles en Nogada today at La Popular, a delightful new restaurant in Oaxaca (Garcia Vigil 519, Centro). Yummm….
(ps) Chris just posted this video of Lina Fernandez making Chiles en Nogada. She makes it look almost doable!
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