Since then, I have tried different styles of chiles en nogada from Puebla to Michoacán every August and September. Every season, I look forward to tasting its unique flavor and style.
The plate arrived with a very aesthetic appeal. There is a mound of chile stuffed with an assortment of nuts, fruits and ground beef. A creamy walnut sauce is placed over the top of the chile. Finally, pomegranate seeds and parsley are sprinkled on top of the sauce, and the dish is served cold. I must say that chiles en nogada is one of the most unique tastes I have ever experienced. The plate balances sweet and savory tastes with tough and tender textures that are mixed into the filling of the stuffed pepper.
The preparation time for chiles en nogada can be quite long. The chiles are roasted until charred and are then stripped of the seeds and peel. The filling of the chiles is prepared using ground beef, pears, apples and nuts. The walnuts are ground up and mixed into a creamy sauce that tops the chile. To add a bit of color and flavor, the dish is topped with pomegranate and parsley.
Mexican Independence Day is celebrated on September 16. Throughout the month of September, you see more and more of the colors of the Mexican Flag— red, green and white— in businesses, restaurants and homes. Many people associate chiles en nogada with Mexican Independence Day, which falls right in the heart of the chiles en nogada season.
