Chiles en Nogada

During my recent trip to Mexico, I had the pleasure of eating a dish called Chiles en Nogada – one of the most exquisite meals I have ever had.

Chanced upon this dish (60 pesos) in Merida at a local restaurant, well past the lunch hour. Although we weren’t sure as what to expect, we had some undersrandng that it was combination of meat, poblano and a cream sauce.

What appeared at our table was a flavor bomb. A roasted poblano had been stuffed with minced meat, dry fruits, tiny diced vegetables, and covered in a creamy walnut sauce. The entire combination of piquante chiles, mellow walnut-cheese-cream sauce, meat melts in your mouth.

Once we educated ourselves about this dish, we endevoured to find it again, and did so at Cetli in Tulum. Cetli’s version (290 pesos) was an over the top flavor explosion. The poblano roasted and peeled perfectly, meat juicy, luscious sauce (apparently made with three homemade cheese and walnuts), all topped with pomegranate seeds and chopped parsley.

It’s safe to say that I will be trying to recreate this in my own kitchen soon.

Here’s a short history about this dish –

Chiles en Nogada (Merida)

Cetli's Chile

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