Chile en Nogada: History, Tradition, and Flavor that Captivates Mexico in September

When September arrives, Mexico dresses up in celebration.

The streets fill with music, colors, and aromas that remind us of our identity and history. Among the dishes that stand out during these festive dates, one shines for its flavor, history, and meaning: chile en nogada.

This dish is not just food; it is a national symbol carrying centuries of tradition and a story that connects us to Mexico’s most emblematic moments. Today, we invite you to discover how this icon of Mexican gastronomy was born, why it became an emblem of the patriotic month, and at the end, we will share a special recipe so you can prepare it at home and enjoy unforgettable Independence Day celebrations.

The story of chile en nogada takes us to the late 19th century in the city of Puebla, a colonial jewel and cradle of many Mexican flavors. Tradition says it was created in 1821, right when Mexico achieved its independence.

It is said that the nuns of the Santa Monica convent in Puebla created this dish to celebrate the visit of General Agustín de Iturbide, leader of the insurgent army who signed the Act of Independence. They wanted to offer him something special that represented Mexico, and they succeeded with this unique combination.

The poblano chile, the main ingredient, was stuffed with a picadillo of beef and pork mixed with fruits such as apple, pear, and peach, which added a sweet and fresh touch. But the magic of the dish was completed with the nogada sauce, made from Castilla walnuts, cream, cheese, and spices, giving it a creamy texture and delicate flavor. To finish, it was decorated with red pomegranate seeds and green parsley, completing the colors of the Mexican flag: green, white, and red.

This combination was no accident. It was a visual and gastronomic homage to the new nation being born. Every bite carried history, colors, and pride.

Moreover, the complexity of its ingredients reflects Mexico’s agricultural wealth: fresh fruits, nuts, spices, and poblano chiles. Preparing chile en nogada is an act of love, patience, and pride in our culinary traditions.

• Chile en nogada is one of the most complex and labor-intensive dishes in Mexican cuisine, making it even more special for important occasions.
• The Castilla walnut, a key ingredient of the nogada sauce, is native to Mexico and has a distinctive flavor that cannot be easily substituted.
• Traditionally, it is served at room temperature, neither too cold nor too hot, to better enjoy its flavors and textures.
• In Puebla, during September, gastronomic festivals dedicated to this dish are held, featuring contests and cultural events.
• Although the poblano chile is the most common for this dish, some regions use local variations for the filling or sauce, showcasing the richness and diversity of Mexican cuisine.

The reason this celebration holds a special place in our hearts is the exceptional culinary offerings of the season. We celebrate with home-cooked meals, but we also take full advantage of the delicious options available at local restaurants, enjoying them with friends and family.

And because there’s no better way to celebrate than enjoying together, we will share a traditional recipe so you too can prepare this emblematic dish at home.

We invite you to make this recipe with family or friends, creating unforgettable moments around the table.

Sharing chile en nogada is not just tasting a dish; it’s celebrating the history, culture, and unity that define us as Mexicans.