The Chiles

The difference between the stuffing of "chiles en nogada" and any other stuffed chiles, is that this one has a generous portion of fruits that we only find on this season: apples, peaches, pink pine nuts seasoned with various aromatic herbs and spices, is a much more complex filling.

All the stuffings include raisins, olives and capers. 

Any of the nogadas are perfect for this chiles.

Chile Relleno From Atlixco

Pork meat of prime quality. Chopped with generous portion of fruits, very delicious.

Recipe dated from the time of independence of México 1821.

It could be considered the classic and exact prototype chile en nogada.

40% meat,  60% fruit which is an ideal combination.

1 piece 450 grams. $590

Chile Relleno From Coxcatlán

Pork meat of prime quality. Shredded, 70% meat, 30% fruit. Old picadillo recipe, in which meat is cooked and shredded by hand instead of grinding.

1 piece 450 grams. $590

Chile Relleno from Puebla City

Prime quality beef, 70% meat, 30% fruit.

This is a classic recipe, that we only did with beef for those who can not eat pork.

1 piece∙ 450 grams. $590

Vegan Chile Relleno

Made with all the fruits from Calpan town, double pink pine nut and extra almonds. Classic recipe without meat. 

Served only with vegan nogada

1 piece∙ 450 grams. $590

The Nogadas

BATHER WITH THE CHILE  

Every nogadas have a high content of fresh nuts that make a distinction of this souce and all of them are perfect for any chiles.

Nogada Antigua (Savory Nogada)

It is a succulent nogada, the faint salty taste is obtained from cheese.

I consider it the finest because it is made mainly of fresh walnuts. 

This is a very old nogada and it has been disappearing due it high cost.

Nogada Dulce (Sweet Nogada)

The most popular of all, sweetened with sugar, a bit of almonds and cheese.

We do it with all rigor, without alterations. For us nothing replaces the flavor of the fresh walnuts that this sauce contains.

Nogada Mixta

 (Two nogadas, savory and sweet) 

The best of both worlds; half of the chile is served with the savory nogada and the other half with the sweet nogada the palate appreciates the change of the flavor, when the savory nogada is finishing and begins with the sweet nogada.

Nogada 1378

It is distinguished by having pumpkin seeds, fresh walnuts, with a light touch of cloves, cumin and cheese. 1378, is the number of the recipe registered in the book "La cocinera poblana" from the year 1877.

Let´s say this nogada is quite specious.

Vegan Nogada

Old recipe without cheese or dairy products, based on the book;

"La cocinera poblana". A little sweet, with a touch of cinnamon high percentage of fresh walnuts, a bit of almond and sugar.

Lacto vegetarians, can eat any nogada.

 History Note

WITH THESE CHILES WE CELEBRATE THE INDEPENDENCE OF MEXICO IN SEPTEMBER, WE CONSIDERED THEM SUCCULENT, IT HAS THE 3 COLORS OF THE MEXICAN FLAG: GREEN, WHITE AND RED.

THE CHILES EN NOGADA WERE SERVED TO DON AGUSTÍN DE ITURBIDE

ON AUGUST 28. 1821. THE DATE ON WHICH ITURBIDE VISITED THE CITY OF PUEBLA AFTER HAVING SIGNED THE TREATIES OF CÓRDOBA WITH THE LAST VICEROY OF NEW SPAIN. JUAN O'DONOIÚ, MADE AFTER WHICH THE INDEPENDENCE OF MEXICO WOULD BE CONSUMMATED.

IT IS AN EXTREMELY LONG AND COMPLICATED RECIPE, WHICH CAN ONLY BE MADE FROM JULY TO SEPTEMBER WHEN ALL FRESH INGREDIENTS ARE AVAILABLE