Chiles en nogada

Chiles en nogada ( " nogada " from " nogal ", Spanish walnut tree ) are a traditional Mexican dish consisting of stuffed poblano peppers with Walnußsauce and pomegranate seeds. In particular, because of its symbolism applies the court as Mexican national dish, the ingredients represent the national colors of Mexico ( Poblanos are green, the white sauce and red pomegranate seeds ). Chiles en nogada are popular in Mexico as of the end of August, since then the Walnußernte begins.

The court

Chiles en nogada are usually filled with picadillo, a Mexican spiced ground beef, which is also used as a Tacofüllung. There are many variations of picadillo, typical ingredients are tomatoes, onions, occasionally arrive at it about garlic, olives, capers and raisins. The peculiarity of the picadillos for Chiles en nogada is that in addition come fruits and nuts in the braised minced meat. The " cookbook authority" for Mexican cuisine outside of Mexico, Diana Kennedy, is in her recipe pears and peaches as ingredients.

The Poblanos are briefly grilled over an open flame, so that the skin comes off or can be pulled off. In the following, the pods are occasionally additionally breaded and deep fried. This last step is controversial and Kennedy explains that chiles en nogada were overloaded by breading and frying.

The Poblanos are served with a sauce whose main ingredients are ground walnuts, mild, Mexican cheese and cream. There are sweet and savory variations of Walnußsauce. Finally, the Court is sprinkled with fresh pomegranate seeds.

History

Chiles en nogada is a traditional dish of the state of Puebla, south of Mexico City. Diana Kennedy reports that Chiles en nogada were supposedly first served in 1821 at a banquet in honor of Agustín de Iturbide. After signing the Tratados de Córdoba Mexico's independence was secured, and at the banquet dishes were served exclusively in the national colors of Mexico.

From Rachel Laudan and Jeffrey M. Pilcher Chiles en nogada is also linked to the culinary tradition Iberian Peninsula. So find the term " nogada " already in 1699 published a cookbook in Madrid in the Mexican Cookbook Recetario de Dominga de Guzmán from the mid-18th century, also found the chicken dish nogada portuguesa, which already contains the typical Walnußsauce. This publication, however in Mexico does not speak against a European origin, was explicitly noted especially in cookbooks, if the origin of the court was suspected in the new world.

Politics and Culture

The ( historically proven) history and the colors give the court a national symbolism and it is often served at the Mexican Independence Day on September 16. From Donald Stevens Chiles en nogada is therefore even called " prominent court of Mexican nationalism."

A detailed description of the court and the recipe can be found also in Como agua para chocolate the Roman ( German: Bittersweet chocolate), the Mexican writer Laura Esquivel.