Café des Artistes and Tuna Blanca Serve Chiles en Nogada for the Season

The restaurants Café des Artistes (Puerto Vallarta) and Tuna Blanca (Punta de Mita) announced the beginning of the season of Chiles en Nogada, one of Mexico’s most representative dishes, which is only available the last days of August and throughout September (since it is made with seasonal ingredients). This specialty is now on the menu of both restaurants, being this a unique opportunity to taste the original recipe cooked by renowned chef Thierry Blouet.

History

Chiles en Nogada are originally from the municipality of Calpan, Puebla. They were served for the first time to the independence general Agustín de Iturbide on August 28, 1821, when he passed through this state in his way back to Mexico City, after having signed the Treaty of Córdoba (which established Mexican independence from Spain). However, the recipe already existed within the convents in Puebla, where the nuns prepared “stuffed chiles bathed in walnut sauce” since 1714.

Thanks to Agustín de Iturbide, the dish became popular and became a symbol of the Mexican Cuisine. Chiles en Nogada are an example of nationalism, since they feature the colors of the Independence (or Trigarante) army: green poblano chile, white walnut sauce and red pomegranate seeds.

The recipe

Besides the chile poblano and the pomegranate seeds, the original recipe features panochera apple, pear of San Juan, yellow or “criollo” peaches and acitrón (Mexican candied Biznaga cactus, which can be replaced with white pine nuts). However, the main element that makes this dish truly special is the Nogada sauce, made with Castilla nuts brought from Europe. Chiles en Nogada can be fried in egg batter or not, and they are served at room temperature.

If you want to taste this delicious and historic dish at Café des Artistes or Tuna Blanca, you can make a reservation by calling (322) 226-7200 and (329) 291-5414, respectively. Additionally, both restaurants offer a delicious Sweet Habanero Chile as dessert, which is served immediately after the Chiles en Nogada and which is stuffed with passion fruit mousse and accompanied with vanilla ice cream.