Chile en Nogada: the majesty of Mexican gastronomy.

It is a truly elegant and visually striking dish. It makes one’s mouth water to think of the pork-based picadillo filling—seasoned with fruit and almonds—blanketed in a creamy white sauce made from Castilian walnuts and panela cheese, with a touch of sherry.

Chile en Nogada: Puebla

It is a seasonal dish served from mid-July through August and the first half of September.

The Legend of Chile en Nogada

Chile en nogada is one of the most iconic dishes in Mexican cuisine, and its origins are steeped in a romantic legend dating back to 19th-century independent Mexico.

Farmer explaining the process of the Chile Poblano

The most popular story goes that in August 1821, Augustinian nuns from the Convent of Santa Mónica in Puebla created this dish to celebrate the feast day of Agustín de Iturbide, who had signed the Treaty of Córdoba, thereby sealing Mexico's independence. Wishing to honor the liberator with a special meal, the nuns devised a delicacy that represented the three colors of the newly created flag of the Army of the Three Guarantees: the green of the poblano chili, the white of the walnut sauce (*nogada*), and the red of the pomegranate seeds.

Another version holds that the dish was created to celebrate Iturbide's birthday on September 27—the very day the Army of the Three Guarantees made its triumphant entry into Mexico City. Regardless of the specific origin story, the dish became a patriotic symbol and a culinary tradition that endures to this day.

There is a comprehensive, experience-rich tour that follows the Chile en Nogada route, visiting the Calpan municipality area—located just 50 minutes from Puebla’s historic center.

Chile en nogada Route: Rajas with eggs and Rajas with onion an lemon

The tour includes a visit to a chilar—a field where the "Chile de Tiempo" (or Poblano pepper) is grown. A farmer explains the entire planting process and how to select the right pepper at the market or supermarket; this is crucial, as similar peppers imported from China lack the flavor and characteristics needed to prepare this elaborate, baroque-style dish. Plus, you can't leave without tasting delicious tacos filled with rajas (pepper strips)—either with egg or with lime and onion. Out in the countryside, surrounded by crops and with the stunning backdrop of the Popocatépetl and Iztaccíhuatl volcanoes, everything simply tastes better!

Next, the tour takes you to Calpan. There, you will visit a sustainable farm where you can see Nuez de Castilla (Castilian walnut) trees and learn how to harvest the nuts at the perfect stage of maturity for this dish. You will also see pomegranate, panochera apple, peach, and pera de leche (milk pear) trees, and even meet some adorable piglets. Here, you can purchase regional ingredients such as honey, walnuts, and more.

Chile en Nogada route: local products such as Mezcal, sauces and honey.

All these elements make Chile en Nogada a dish recognized as Intangible Cultural Heritage of the State of Puebla. This official recognition protects its traditional recipe—prepared with locally grown, seasonal ingredients—thereby celebrating the country's cultural identity and history, which date back to the dish's creation in 1821.

So, if you want to try authentic, expertly prepared Chile en Nogada, you simply must do so in Puebla.

Chile en Nogada Route: visit to a sustainable farm.

In Calpan, you will also visit the former Convent of San Francisco de Asís, built in 1548 under the direction of Friar Juan de Alameda.

Experience the Chile en Nogada tour by Tip Tours DMC

Finally, Tip Tours DMC offers the option to taste Chile en Nogada both in Calpan and at restaurants in Puebla—including those recommended by the Michelin Guide.

Ingredients of Chile en Nogada

This complex and exquisite dish combines sweet and savory flavors in a harmonious gastronomic symphony:

The Chile: Fresh poblano pepper, carefully roasted, peeled, and deveined.

The Filling (Picadillo): An elaborate mixture including:

• Ground beef and pork

• Fruits: panochera apple, pear, peach, and plantain

• Dried fruits: raisins, almonds, and pine nuts

• Spices: cinnamon and clove

• Tomato, onion, and garlic

• Acitrón (crystallized biznaga cactus; currently substituted with other fruits because the biznaga is an endangered species)

  
  

  The Nogada (White Sauce): Prepared with:

• Fresh Castilian walnuts (available only in season)

• Goat cheese or cream

• Milk

• Sherry or white wine

• Sugar and cinnamon

  
  

  The Garnish:

• Red pomegranate seeds

• Fresh chopped parsley

• Some versions add chopped walnuts

Calpan former Convent: Chile en Nogada Route

The traditional season for chiles en nogada runs from July to September, when Castilian walnuts are fresh and the ingredients are at their peak. This dish represents not only a culinary feast but also a living piece of Mexican history and national pride.

Tip Tours DMC also offers the option of a workshop to learn how to prepare this complex and elaborate Baroque dish, which truly deserves the title "His Majesty, the Chile en Nogada".