With the arrival of July, Puebla is filled with flavor, history, and pride in its gastronomy with the Chiles en Nogada season.
Although many associate it with August, true fans of this dish know that July is the best time to try it.
For Puebla residents, this season of flavor begins in the second week of July and lasts until the end of September.
In the city of Puebla alone, restaurants expect to sell around 3 million Chiles en Nogada.
They expect to sell 3 million chiles en nogada this season in the city of Puebla.
Why should you eat a Chile en Nogada during the first days of the season?
According to chefs Osiel Solórzano and Abraham Santos, you should try the dish three times: at the beginning, middle, and end of the season.
The recommendation is to eat the first chile en nogada in July because the ingredients from the countryside don’t have such high sugar levels.
As the season progresses, the sweetness gradually increases until it reaches the characteristic flavor of this dish.
Recommendations for Where to Eat Chiles en Nogada in Puebla
Puebla has dozens of restaurants offering outstanding variety and quality in Chiles en Nogada.
Some notable places in the city of Puebla are:
Restaurant El Mural de los Poblanos (in the Historic Center of Puebla): With a traditional recipe and seasonal products.
Casa Reyna (in Barrio de la Luz): With a modern presentation and excellent pairing.
La Noria (in the La Paz area): Puebla cuisine in a country setting.
Restaurant Augurio (in the Historic Center of Puebla): A fusion of classic and creative dishes by chef Ángel Vázquez.
Mercado de Sabores and Local Restaurants: For those looking for a homemade and affordable version.
Food fairs are also held in the city, such as the Cuexcochile en Nogada in the La Libertad district.
You can also find these types of fairs in municipalities such as San Andrés Calpan, San Nicolás de los Ranchos, and San Andrés Cholula.
What are the ingredients of a good Chile en Nogada?
The traditional recipe for an authentic Puebla Chile en Nogada should include:
Roasted and peeled poblano chile, without strips of chili.
Minced meat filling: pork and/or beef, panochera apple, milk pear, Creole peach, almond, citron, plantain, among others.
Nogada: fresh walnuts, milk, goat or fresh cheese, a touch of sherry or brandy.
Red pomegranate and fresh parsley for garnish.
Over time and with mass production, versions have been made with whipped cream and industrial nogada sauces.
Source: acento21
