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What you didn't know about this famous dish
In addition to its origin, there are some curious data around Chile in Nogada. Next, we listed some things that you did not know about this Mexican saucer:
Chile's dessert in Nogada
In Puebla, there is a Special dessert for Chile in Nogada, called Mollete Poblano, which consists of a bread filled with custard and covered with a thin layer of pumpkin pepita dulce.
Seasonal Ship
The reason why Chile in Nogada is prepared between August and September, it is because of the temporality of its essential ingredients: The Granada, the walnut of Castilla, the apple, the pear and the Creole peach, typical of these months.
Cape or not fall?
Although the traditional recipe of Chile in Nogada It indicates that these are capeated, in many places in Mexico they go without cape, to make their flavor lighter.
Sweet or salty?
The Castilla nut sauce is originally salty, although today there are several versions: sweets or even a mixture of the two.
Why is it so elaborate?
He Chile in Nogada It is a very coveted dish, not only because of its taste, but for the difficulty and time to do so. To get the nut sauce, it is necessary to peel the nuts by hand, which requires time and delicacy.
Hot or cold?
He Chile in Nogada It should be served at room temperature or cold, never hot. This is because the Nogada sauce It is raw and, if heated, can be cut.
Ideal pairing
Although some gastronomy experts differ in what is the ideal pairing for the Chile in Nogadait is recommended to try it with sparkling, white or pink, To appreciate the taste of this saucer.