Mexico
has a traditional Independence Day dish that is worthy of intense celebration.
The Mexican flag colors of chiles en nogada (stuffed poblano chiles with walnut
cream sauce and pomegranate seeds) make the entrée beautiful enough for
fireworks and parades--but there's a lot more to this patriotically-colored
entrée than meets the eye.
Not many dishes can equal the historic origin of chiles
en nogada. Shortly after Mexico won its independence from Spain in 1821,
Mexico's new Emperor Agustín de Iturbide unexpectedly arrived in Puebla to
celebrate his September 28 birthday and the feast day of his patron saint, San
Agustín, in the convent which housed the Augustinian nuns.
Just imagine the flurry of excitement in the Santa Monica
convent kitchen when the shocked nuns discovered that the Emperor -- the former
general who had received Spain's surrender and based the draft of the
constitution on his plans for equality and freedom of religion -- was coming to
dinner. Driven by the patriotic fervor sweeping the republic and a tight
budget, the good sisters scurried from garden to pantries combining the colors
and textures of central Mexico's seasonal foods with complex spices to create a
culinary masterpiece--a work of art which transformed the colors of the new
flag into sensational tastes—a dish fit to honor the Emperor of Mexico.
At dinner, the nuns presented platters of poblano
chiles stuffed with picadillo (chopped meats, nuts, and fruits). The
deep green chiles signified the flag's green stripe—the symbol of
independence and hope.
A creamy white sauce made from freshly harvested nogales
(walnuts) represented the unity, purity and honesty of the white center section
of the flag and the garnish of red pomegranate seeds embodied the patriotism
and the blood of Mexico's heroes in the flag's red band.
Chiles en Nogada is a seasonal dish. It is
prepared and eaten during the months of August and September, which is the time
of year when the key ingredients, the pomegranates and
walnuts, are in season. Chile en nogada season also coincides with Mexican Independence day
festivities. Since this dish contains ingredients that are the colors of Mexico's flag -
red, white, and green - it is considered a very patriotic and festive dish. If
you happen to be in Mexico during Chile en Nogada season, be sure to try it.
Today September's favorite dish still often includes 30
or more ingredients. The carefully cooked and blended beef, pork and ham,
onions, garlic and tomatoes, six or eight dried and fresh fruits mixed with a
half dozen spices and herbs are stuffed into the mild chiles which, at room
temperature, are topped with a sauce of blended nuts, cream, cheese, cinnamon
and sherry, and sprinkled with pomegranate seeds. In the old days the dish
could only be made when the prime ingredients, the just-mature walnuts, fresh
pears, apples and papaya and red, ripe pomegranates were in season.
Chef Lorraine Russo explains, "The very scarcity of
this dish is part of its great attraction—along with the delicate balance of
contrasting temperatures, flavors and textures. When you eat really good chiles
en nogada, each bite is an endless surprise." She added another
suggestion for fully appreciating this special Mexican dish.
"If you want to understand the glorious intrigue and
remarkable effect of this dish, take another look at Like Water for
Chocolate by Laura Esquivel—either the book or the movie. Chiles en
nogadas play a vital role in the unforgettable wedding feast scene. The
guests are so overwhelmed with waves of passion evoked by the beauty, taste,
and essence of the chiles en nogada that they abruptly leave the
celebration in a fever of urgent clandestine mating. There's no question, those
nuns in Puebla knew their way around a kitchen. This is surely one of the most
elegant and exciting of all Mexican entrees."
Maybe a legend adds an extra dollop of sazon
(seasoning and flavors) to homemade Mexican holiday dishes—especially when the
recipe has a historical setting, a backdrop of Colonial buildings, and is
topped off with the intrigue of a surprise visit from the new country's
Emperor.
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