Last week, my friend Maria, invited me into the kitchen of her very excellent restaurant to see the chiles poblanos that she was preparing. There, piled high on a tray, were row upon row of beautiful roasted and stuffed chiles. Each one was tied like a sweet package with cotton string. I reached for my camera, and wouldn't you know, I'd left it behind. No problem, Maria told me, I'll make them for the holidays, come next week. There will be Chiles en Nogada. Last night, I did. Once again, no camera. I'd left it home while the battery recharged. I've searched the internet for pictures of this beautiful dish. None were as beautiful as Maria's. Served cold, Chiles en Nogada, is the perfect dish for the holidays in a land where it is warm. For the rest of us, it is a wonderful treat. The chile is stuffed with pork (or beef),raisins and other fruit. Maybe a bit of cornmeal. It is covered with a walnut cream sauce, then topped with parsley and pomegranates. It is as beautiful to see as it is delicious.
Comments
5 responses to “chiles en nogada”
That looks fabulous! I had tamales for lunch today thanks to the generosity of the Knitigator and her family.
Oh my gosh does that sound good. I’d never heard of it but I’ll have to give that a try sometime. Yum!
Wow, these are wonderful looking! I might just make some of these for Christmas since my niece and daughter requested Mexican – tacos, quesadillas, and fajitas – and what’s one more dish! Especially one that’s so perfectly Christmas-y!
That’s a new dish for me. It is a beautiful presentation, and the flavor combination sounds so good.
Oh, yummy. I’ll have to try it.