Hello here and there
I am Israel Martínez and I am from México
If there is one dish that, in my opinion, captures the very soul of Mexico on a single plate, it is chiles en nogada.
I remember the first time I tasted it at my grandma´s… one forkful, and it felt like the history, tradition, and festivity of my family had all come together in a single, glorious bite.
I will try to convey what Chiles en nogada look and taste like.
I am Israel Martínez and I am from México
If there is one dish that, in my opinion, captures the very soul of Mexico on a single plate, it is chiles en nogada.
I remember the first time I tasted it at my grandma´s… one forkful, and it felt like the history, tradition, and festivity of my family had all come together in a single, glorious bite.
I will try to convey what Chiles en nogada look and taste like.
At first glance, the dish is visually stunning… but chiles en nogada is more than a very appealing image... just try to imagine a large, dark green poblano chili, roasted until its skin softens and develops a subtle smokiness, then delicately peeled to reveal its glossy surface, it is then split open and filled generously with picadillo which is a rich, savory-sweet mixture of ground beef and pork simmered with diced fruits like apples, peaches, and plantains, along with almonds, raisins, and a hint of cinnamon; I know that the combination of such ingredients might sound unusual for some of you but somehow it all makes perfect sense; I would proudly dare to say that it’s like a culinary metaphor for Mexico’s diversity and harmony.
Once the chili is filled, it’s placed on a plate and bathed in a silky white nogada which is a kind of sauce made from fresh walnuts, milk, and sometimes a touch of sherry or Mexican cream… the sauce is smooth, creamy, and just slightly sweet, this is a perfect contrast to the spicy, fruity filling inside the chili; then the final flourish appears, a scattering of bright red pomegranate seeds and a few fresh parsley leaves on top.
Traditionally, chiles en nogada are prepared by my family in late August and September, when pomegranates and walnuts are at their peak here in Mexico…. It is not an everyday meal but a dish for celebration, a culinary ritual that brings Mexican families together.
If you ever have the chance to try chiles en nogada here in México, do it so slowly, take your time, let the flavors unfold one by one and just then you’ll understand why this isn’t just food, it’s Mexican families heritage you can taste in a single plate.
Traditionally, chiles en nogada are prepared by my family in late August and September, when pomegranates and walnuts are at their peak here in Mexico…. It is not an everyday meal but a dish for celebration, a culinary ritual that brings Mexican families together.
If you ever have the chance to try chiles en nogada here in México, do it so slowly, take your time, let the flavors unfold one by one and just then you’ll understand why this isn’t just food, it’s Mexican families heritage you can taste in a single plate.
