It is in the month of September that this dish takes an important place in the menus of many Mexican restaurants. Originally from Puebla, its origin dates back to the end of the Mexican War of Independence in 1821, the year in which Agustin de Iturbide traveled to Veracruz to sign the Act of Independence. As he would pass through Puebla, Bishop Antonio Joaquin Perez Martinez received him with a great banquet with the 14 most outstanding dishes of Puebla’s gastronomy.
It is said that the Augustinian nuns of the Convent of Santa Monica, contributed this already existing dish known as “chiles rellenos en salsa de nuez” and for the occasion, a creative nun added pomegranate seeds and parsley leaves, representing the colors of the Trigarante flag.
The sweet-salty aromatic flavors of the now famous Chiles en Nogada contain ingredients such as walnuts, cheese, milk, sugar, wine, beef, pork, peaches, pine nuts, apples, capers, olives, parsley, cloves, cinnamon, onion and garlic. Acitron used to be used in the past, but the cactus from which it was made is in danger of extinction and its consumption is regulated.
Each cook and chef from Puebla has added his personal touch, leaving Puebla to become an important part of Mexican gastronomy. Tz’onot is no exception, proudly from Puebla, our Chef Carlos Peregrina presents it in September with his family recipe.