Walnuts, peaches and pomegranates are in season in Mexico and it’s time to start preparing a classic from the Mexican kitchen, chiles en nogada. Plan an evening at Hacienda Sisal later this month to discover this delicious Mexican tradition.
August and September mark the season when walnuts, peaches and pomegranates are harvested in Mexico and the iconic chiles en nogada with its patriotic colors of green, red and white appears on restaurant menus across the country. Hacienda Sisal is now serving this emblematic dish associated with Mexico’s Independence celebrations in September. So, if you are staying with us this month or next, be sure to try one of Mexico’s most famous dishes, cooked to a traditional recipe from the state of Puebla.
A masterpiece of Mexican cuisine, chiles en nogada is one of the dishes that has earned it a place on the World Heritage list in the Intangible Culture category. Poblano chilies are stuffed with a savory-sweet mixture of ground pork and beef, dried fruit and spices, served in creamy walnut sauce and sprinkled with pomegranate seeds, coriander and parsley as a garnish.
A dish entwined with history
A classic dish for September, Independence month in Mexico, the chiles en nogada recipe is said to have originated in 1821 when General Agustín de Iturbide visited the city of Puebla after signing the Treaty of Córdoba, the agreement that gave Mexico its Independence from Spain. He decided to celebrate his saint’s day in the city: August 28, the day of St Augustine, and the city’s elders held a banquet in his honor.
The story goes that the nuns of Santa Monica Convent were caught up in the fervor and patriotism of his visit and created a special dish for the dinner, commemorating the birth of a nation. They used seasonal ingredients such as walnuts and pomegranates and, to this day, chiles en nogada are only served in restaurants and homes throughout Puebla and Mexico in August and September.
The dish reflects the colors of the Mexican flag, green (chilies, coriander and parsley), white (walnut sauce) and the red (pomegranate seeds).
Prepared to a traditional recipe
While every family in Puebla has its own chiles en nogada recipe with some variations, they all contain the same basic list of ingredients. The savory-sweet filling for the poblano chilies is prepared with a mixture of ground pork and beef cooked with chopped dried and fresh fruit (raisins, citron, peach and apple), spices, garlic and onion. The chilies are topped with a sauce made from ground walnuts, almonds and sherry and garnished with pomegranate seeds, chopped coriander and parsley.
Don’t miss this Mexican dish at Hacienda Sisal and during your stay, why not try the Mexican Food & Spirit Pairing Dinner too on Monday or Friday (reservation required). Hacienda Sisal is open daily from 5 p.m. to 11 p.m., Sunday Brunch 8 a.m. to 2 p.m. Live Mexican music on Tuesdays, Wednesdays (mariachis) and Thursdays. Located next to The Royal Sands.
