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Gourmet special

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By Jimm Budd

August (and then September) are when chiles en nogada appear on Mexican menus.

These are bell peppers stuffed with ground beef, bits of fruit and whatever else makes it taste good. The pepper (chile in Spanish) is smothered with a white walnut sauce (nogal is the Spanish word for walnut) upon which is sprinkled crimson pomegranate seeds, providing a red, white and green dish featuring the colors of what was then the new flag of independent Mexico when it was first served to the Emperor Agustín by nuns in Puebla in 1821. The dish is about all the is remembered of His Majesty’s brief, troubled reign

  • Day of the Dead in Mexico
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Copyright © 2002 Mary J. Andrade

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