Chiles en Nogada Recipe

Images and Video by Brianna Ballesteros
by Briana Ballesteros, SDRED September 21 2014

Throughout the entire month of September, Mexico celebrates its Independence from Spain, which officially lands on September 16th. Around that time, restaurants start preparing a seasonal dish called “Chiles en Nogada”, which is a stuffed chile pepper covered in a sauce made of pounded walnuts and spice.

According to legend, this dish was first created in a convent in Puebla in 1821. It is a perfect dish to celebrate Mexico’s Independence Day because its colors are similar to those of the Mexican flag: green from the parsley, red from the pomegranate, and white from the walnut cream.

I am terrible at cooking (I’ve really tried), so I asked a friend of mine, Chef Anaisa Guevara of the Culinary Art School, to help me prepare this dish as I have been told that it is quite difficult to make.

Most of the ingredients can be found at Mercado Hidalgo, in Tijuana, at great prices and unbeatable quality.

The following recipe will make 12 chiles and can be changed according to taste, quantity, or to substitute ingredients.

In Tijuana, the most famous place to find this dish is La Diferencia, a very nice restaurant in Tijuana. This seasonal dish is only served August through October. This restaurant in particular uses ingredients straight from Puebla. So delicious!

Thanks to Anaisa, mi mother; Birzett, and Margarita for their help to prepare this meal, including buying the ingredients (including shelling the nuts which requires lots of patience), and prepping the chiles, etc.

¡Viva México!

*Learn more about”Bienvenida a Tijuana” here

*Visit”Bienvenida a Tijuana” via Facebook

– See more at:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: