The story
Chiles en nogada belong to Puebla, and their best-known story ties them to Mexican independence. Legend says that in August 1821 Augustinian nuns of the Santa Mónica convent cooked them for Agustín de Iturbide, who passed through the city around the signing of the Treaty of Córdoba, decorating the dish in the green, white and red of his army's flag with parsley, walnut sauce and pomegranate. Some historians credit the Poor Clare nuns instead, and others note that fruit-stuffed chillies in walnut sauce appear in older recipe books, then served as a dessert. Meat was added later, and the dish is eaten each August and September.
Rival claims
Whether the Augustinian nuns of Santa Mónica or the Poor Clares made it, and the Iturbide story itself, are debated; all accounts place it in Puebla.
Also known as chile en nogada, chiles en nogada poblanos.
On the Meridish menu
Chiles en nogada was the main course on menu No. 30 on October 30, 2026. Its clue in the game, which hints at the place without naming it:
Roasted green chillies stuffed with meat and fruit, under a white walnut sauce with pomegranate and parsley, said to be made by nuns for a victorious general in 1821.
In Meridish, every dish is pinned to the town or city most widely credited with creating it. A guess within 25 km scores all 100 points. How scoring works.
Sources
- en.wikipedia.org/wiki/Chiles_en_nogada
- mexicodesconocido.com.mx/la-historia-del-chile-en-nogada-es-verdad-que-se-preparo-para-agustin-de-iturbide.html
Food history is often disputed. Think we've pinned it in the wrong place? Tell us at hello@meridish.com, ideally with a source.
