August 15, 2010
Puebla’s Patriotic Dish: Chiles en Nogada
From late July to early October, all forks in Puebla seem to point toward one entree: chiles en nogada. This labor-intensive dish, an icon of local gastronomy, consists of a poblano pepper that’s stuffed with ground pork and dried or fresh fruit, batter-fried, and then covered with a walnut cream sauce, pomegranate seeds, and parsley leaves.
The first recipe for chiles en nogada was developed at the Santa Monica convent by Augustinian nuns (although some historians...
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Where Is Puebla — and
Why Should I Visit?The city of Puebla is the capital of the state of the same name, located about 75 miles southeast of Mexico City. It’s best...
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Who Writes This Stuff
Rebecca Smith Hurd is an American journalist, foodie, and world traveler. She arrived in Puebla, Mexico, in August 2007 to study Spanish, fell in...