By Amy G. Rothlin
Viva México! There is a popular Mexican saying “La comida entra por los ojos” meaning “Food comes in through the eyes”, dear Insiders', I can affirm to you that this San Miguel Taste suggestion will inspire "love at first sight" It also reminds me of the love I have for my country. Among the many treasures this season brings, none is more anticipated by me than the arrival of Chiles en Nogada. This iconic dish presents a harmonious blend of colors, flavors, and history. Its diverse ingredients, flavors, and textures truly exemplify the complexity of this country, think about it as the perfect sweet-and-sour seasonal dish.
Legend has it that it was first prepared to honor General Agustín de Iturbide upon his arrival in Puebla after securing México’s independence. While the exact origins remain shrouded in mystery, with both the Monjas Clarisas and the Madres Contemplativas Agustinas claiming credit for its creation, one thing is certain: The Chile en Nogada is one amazing creation. One thing I recently learned is that the Poblano Chile originated in the state of Puebla, the nuns to honor who later became Emperor, used the best of the late season harvest in the dish, including of course poblano chiles, pears, apples, peaches and walnuts, which give the Nogada sauce its name (nogal being Spanish for "walnut tree") are traditionally from the cultivar nogal de Castilla (Castilian walnut). A final touch of pomegranate seeds and a sprig of parsley completes this culinary delight, creating a visually stunning and undeniably delicious presentation, The result is a truly unforgettable cookery experience that encapsulates the essence of México. This gastronomic delight has evolved over generations, yet its core nature remains intact. As Chiles en Nogada begin to grace our local menus, we are presented with a magnificent array of options to tantalize our palates, here are three delectable options:
1.- Terraza la Vista. The Golpe de Vista Hotel rooftop offers breathtaking panoramic views of the Parroquia that is worth the visit. Am I allowed to say these were the best Chiles en Nogada I have ever tried? I guess I just did! This is an absolute must-visit for any food enthusiast. Local Chef Antonio Arzola has elevated the classic dish to new heights with a modern interpretation that respects tradition while embracing innovation, mostly in the presentation. He only uses fresh, local ingredients, not sweetened fruit, as they shine through in every bite, he creates a perfectly balanced picadillo and velvety Nogada sauce. The presentation is as exquisite as the flavors, with the restaurant’s signature style of serving the Nogada sauce and garnishes (pomegranate and parsley) at your tableside. To complete this beautiful experience, they suggest pairing the dish with a glass of Haras de Pirque a fruity Chardonnay.
2.- Mi Bistro 300. Offering a relaxed and welcoming atmosphere perfect for a casual dining experience. The convenience of on-site parking is a definite plus. While their wine list and appetizers are vast and tempting, save room for the star of the show: their generous portion of Chiles en Nogada. The smooth and sweet Nogada sauce presents a delightful balance of sweetness while the picadillo is packed with flavor, just writing this review is making my mouth water!.
3.- El Pegaso. A tradition in San Miguel, don’t you agree? We know that El Pegaso boasts a diverse menu that caters to a variety of tastes, but their Chiles en Nogada is an absolute must-try. Although they serve the dish all year long, this delight has become a beloved option. What sets El Pegaso apart is their generous serving!
If you are new to this dish, I would like you to know that the Chiles en Nogada are served gently warmed with the sauce at room temperature, the prices in the suggested venues range between $250 to $450mxn per dish and can include a glass paired of wine. Dear Insiders, celebrate this season, let me know what you think, this column is yours, let’s have a conversation, where do you like to go for Chiles en Nogada?
Comments