The Secret Behind Chile en Nogada

The Recipe That Celebrates Independence at UNICO 20° 87°

Chile en Nogada is not just a dish; it’s an edible flag, a tribute to Mexican history, and the peak of seasonal fine dining. Every August and September, this tricolored delicacy becomes a national gastronomic star. At UNICO 20° 87° Hotel Riviera Maya, we prepare it with the authenticity and luxury that our resort demands.

We invite you to immerse yourself in tradition with this classic recipe, which inspires the elevated version our chefs serve at Cueva Siete—one of the finest authentic culinary experiences in the Riviera Maya.

Component

4 large poblano chiles, Filling (Picadillo)350 grs minced beef, 350 grs minced pork loin, ½ onion, 3 cloves garlic, 4 roasted tomatoes, 2 diced pears, 2 diced peaches, 70 grs almonds, 50 grs pine nuts, 100 grs raisins, 50 grs acitrón (or candied pineapple), Spices (cloves, oregano, thyme, cinnamon), 1 tbsp brown sugar, Salt and pepper.

Nogada (Sauce)

300 grs peeled Castilla walnut, 150 grs goat cheese, 40 ml sherry, 1 tbsp brown sugar, Salt.

To Serve

Chopped parsley and pomegranate seeds.

Step-by-Step Procedure: The Art of the Original Recipe

Preparing a Chile en Nogada is an act of love and patience, where every stage is crucial to achieving that perfect sweet and savory balance.

1. Preparing the Filling (Ground Meat)

1. In a large pot or pan, heat the lard and oil. Sauté the chopped onion and garlic until transparent.

2. Add the minced beef and pork. Season generously with salt and pepper.

3. Stir in the mashed/blended roasted tomatoes and simmer.

4. Add the dried ingredients: raisins, acitrón, and spices (thyme, clove, oregano, and cinnamon). Allow the flavors to meld.

5. After a few minutes of simmering, add the diced fresh fruits (pears and peaches), along with the almonds and pine nuts.

6. Cook until the mixture thickens. Adjust seasoning with salt, pepper, and add the brown sugar to highlight the sweet and savory notes.

2. Preparing the Poblano Chile

1. Roast the poblano chiles over an open flame or griddle until the skin is blackened and blistered.

2. Place them in a plastic bag with a pinch of salt and let them "sweat" for 15 minutes. This makes the skin easier to remove.

3. Peel off the skin and carefully open them to remove the veins and seeds. Clean them gently without tearing their shape.

4. Stuff the chiles with the prepared picadillo.

3. Making the Nogada

1. For the sauce, the most crucial step is ensuring the Castilla walnut is perfectly peeled (without the thin brown skin).

2. Blend the walnuts with the goat cheese, sherry, brown sugar, and a pinch of salt until you get a smooth, homogeneous sauce.

4. Plating: Green, White, and Red on Your Plate

The Chile en Nogada is famous for representing the colors of the Mexican flag.

1. Place the stuffed chile in the center of a plate.

2. Generously bathe it with the nogada (white sauce).

3. Finish by decorating with fresh pomegranate seeds (red) and sprinkling with chopped parsley (green).

Enjoy! You have prepared Mexico's most patriotic and sophisticated recipe.

Experience Seasonal Luxury at UNICO 20° 87°

While this recipe offers a close look at the tradition, we invite you to experience the mastery of our chefs. At UNICO 20° 87° Riviera Maya, we guarantee the freshest, most authentic, and luxurious version of the Chile en Nogada Luxury Riviera Maya.

Book your stay during the August or September season to indulge in this high-cuisine culinary jewel in our Luxury All-Inclusive paradise.