Chiles en Nogada on the Menu in September

It’s Chiles en Nogada season!

Few dishes are as representative of Mexican cuisine as Chiles en Nogada, a national treasure that showcases the spirit of the country’s widely celebrated culinary legacy. It is made with roasted and peeled poblano peppers that are then stuffed with a blend of candied or dried fruit mixed with chopped or ground beef and pork. The green peppers are smothered in a cream-colored walnut-based sauce called nogada and garnished with pomegranate seeds and fresh parsley. The green, white, and red colors are precisely what make it so emblematic, as they are reminiscent of the Mexican flag, and the combination of savory, sweet, and spicy along with the contrast of soft and crunchy textures make for a delightfully sensory experience.

Chiles en Nogada can be traced back to the early 19th century when a group of nuns from Puebla’s Santa Monica Convent made a special dish before the arrival of Agustín de Iturbide, the soon-to-be Emperor of Mexico, who had just signed the “Triguarante Army’s Plan of Iguala” in Veracruz. This pivotal moment was part of what led to Mexico’s eventual independence from Spain.

In honor of the momentous occasion, the nuns proposed a feast for the palate that would also serve as a visual celebration. Nowadays, Chiles en Nogada is most often eaten at homes and served at restaurants throughout August and the first half of September, leading up to Mexican Independence Day, which is celebrated on September 16th. This also coincides with the peak of the pomegranate season.

“Part Spanish and part indigenous, the plate is an allegory of the complexity of the Mexican people,” stated Eater Chicago, a Midwest foodie website. “Its emblematic colors and the myths woven around its birth have made Chiles en Nogada an icon of patriotic pride.”

A few versions of Chiles en Nogada can be savored throughout Pueblo Bonito Resorts in September. If you are planning a trip to Los Cabos, you can try it for yourself at Cibola in Montecristo Estates Luxury Villas, Pueblo Bonito Pacífica’s Siempre, and Las Palomas in Pueblo Bonito Los Cabos.

For a unique take on Chiles en Nogada, make reservations at LaFrida in Pueblo Bonito Sunset Beach, where Chef Anaisa Guevara infuses her deep reverence for Mexican cuisine with a healthy dose of curiosity and a touch of improvisation. Recently selected as a member of the sixth generation of “Best New Chefs in Mexico 2024” by Food & Wine magazine (Spanish version), Guevara’s spin on a dish that has tantalized taste buds for 200 years pays homage to its roots while inviting diners on a journey of fresh sensory experiences — including Chiles en Nogada with lobster.

In Mazatlán, you can enjoy this festive dish at Casa 46 above Plaza Machado throughout August, and when September rolls around, you can sample it at Pueblo Bonito Mazatlán’s Cilantro’s restaurant throughout the month and at Palomas on the 15th.

No matter where you find yourself, make reservations and brace yourself for a delectable meal with a palpable sense of place.