Chiles En Nogada appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Chiles en nogada · Mexico City
A roasted poblano chile stuffed with picadillo of pork, beef, apple, pear, peach, almonds and raisins, topped with a creamy walnut sauce and pomegranate seeds. The green, white and red colors echo the Mexican flag.
Chiles en nogada were created in 1821 by the Augustinian nuns of the Convento de Santa Monica in Puebla, in honour of Agustin de Iturbide passing through after the signing of the Plan de Iguala. The dish's three colors match the Mexican tricolor flag, which is why the dish is the patriotic-season specialty served late July through early September. The 1821 origin is documented and the dish is now obligatory across Mexico City's traditional Mexican kitchens during the patriotic season.
Where to eat in Mexico City:
- El Cardenal
- Azul Historico
- San Angel Inn
- Nicos