From hot cross buns and creme eggs at Easter to mince pies and mulled wine at Christmas, the anticipation of seasonal specialities makes them much more exciting than food and drink available at any time of the year. Puebla is home to a number of speciality dishes, many of which are available all year round, but the pièce de résistance (not only lauded as one of Puebla’s finest dishes but also Mexico’s) is the chile en nogada (meaning ‘chilli in walnut sauce’) – which is both weird and wonderful in equal measure.
Puebla owes much of its culinary fame and prowess to the melding of traditional Mexican ingredients and cooking techniques with the arrival of Catholic nuns from Spain in the sixteenth century, who had the time and creativity to develop incredibly complicated and labour-intensive dishes. Owing to the limited seasonal availability of ingredients and the painstaking preparation processes, dishes such as chile en nogada are not meant to be eaten every day or in huge quantities but savoured and relished occasionally.
The chile en nogada is a big, tasty, green chile poblano (a variety of chilli native to Puebla which looks more like a dark green pepper) filled with a picadillo mix of chopped meat and fruit and a variety of spices. The recipe, favourite ingredients, and chilli kick vary slightly, but every Poblano will tell you their grandma’s/auntie’s/cousin’s is the best! Typical ingredients include diced pork and beef, peach, pear, apple, raisins, almonds, pine nuts, onion, cinnamon, clove, thyme and oregano. The picadillo is slow-roasted for six to eight hours before being stuffed inside the chilli. Although not always served capeada, the original recipe dictates that it should be – a technique which requires a dunking in frothy egg batter and frying. Then comes the best bit – the heavenly walnut sauce – generously poured all over so that nothing can be seen underneath. This creamy white dressing creates the canvas for the presentation of the dish in the Mexican national colours: it is topped with a garnish of green parsley leaves and vibrant red juicy pomegranate seeds. The perfectly complementary red, white and green makes this dish as striking to the eye as it is to the palate.
It is no coincidence that this unique dish is made with seasonal ingredients and presented in the national colours: its origin and serving are symbolic of Mexican independence. In August 1821 the Mexican military commander Agustín de Iturbide (who became the Emperor from 1822-3) signed the Treaty of Cordoba in Veracruz, which granted Mexico its independence. As he travelled from Veracruz inland to Mexico City he was scheduled to stop in Puebla, and the nuns of the convent of Santa Monica created this dish especially for his visit. Each year ‘the season’ of August and September sees the simultaneous recreation of this spectacular recipe and Independence Day preparation and celebrations; the markets are full of glistening pomegranates and all the local restaurants advertise that they are serving it. There is even a local festival hosted in which Pueblan kitchens compete to prepare the best-loved chile.
All that love and labour doesn’t come cheap (especially in comparison with most Pueblan food), but it’s a speciality, and it’s worth every penny, so catch it while you can. It costs about 150-300 pesos per serving, depending on where you go. I sampled it at El Mural de Los Poblanos, one of Puebla’s most fancy tourist-friendly restaurants, and at La Fonda de Santa Clara, which is slightly better value and offers a more relaxed atmosphere: I highly recommend both. But alas, now we are in October it is time to bid a sad farewell to the chile en nogada, not a trace to be seen – until next year…