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ISO Chiles En Nogada (DFW)

You know how cravings go, right? I've actually never had it, but it's been in my head. Is there anyone serving this around here? Thanks.

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  1. kindof,

    When you find a place let me know. From the looks of it you would have to find a restaurateur that hails from the Puebla region of Mexico since that is where this dish and Chile Rellenos originated from. I have provided an article that states this is a seasonal dish in Mexico, but with the year round supply of produce in the States the seasonality is probably not true. Also a recipe from Texas Monthly for the dish. It seems hard to find even in LA from a Google search. For those unfamiliar with this dish it is ususally a ripe chile - green (more than likely poblano) stuffed with picadillo covered in a walnut sauce - white and sprinkled with pomegranate (sp?) seeds - red, representing all the colors of the Mexican flag. To bad we can't make a main dish red white and blue :(

    http://mexican-food.suite101.com/arti...

    http://www.texasmonthly.com/mag/issue...

    5 Replies
    1. re: soulslinger

      I remembered after seeing this post that I recently saw a menu for La Joya restaurant in Irving that serves the dish. I love the dish; but, I agree that it is not something you readily see on menus. I haven't been to the restauarant as of yet but maybe someone who has can comment. Here is a link to the menu.

      http://www.lajoyarestaurant.com/pdf/l...

      1. re: soulslinger

        Wow! an attempt to change a dish's colors AND a declaration of the origin of the chile relleno. This is chowhound you know? That sort of thing starts fights around here.

        1. re: kindofabigdeal

          I wasn't trying to suggest that we change the colors of Chiles en Nogada but rather it is hard to find an American dish (whatever they might be) that is a main dish that uses our patriotic colors. Well I am going on what others have said that their websites. If the chile relleno has indeed originated from a different area then we all have learned something.

          1. re: soulslinger

            I was just messing around. besides there's the coolwhip, blueberry and strawberry thing for July 4th, right?

            1. re: kindofabigdeal

              Yup.....not my idea of a main dish during that season, but I guess if in the mood for an entire sponge cake with all that...then yes. I guess that is a quest for this next year. Perhaps BBQ chicken with a blueberry compote on the 4th?? Getting a bit off topic here though...sorry

      2. I have a great recipe if you'd like to make them at home. They aren't very hard to make, just time consuming. However, you could make a batch of the picadillo freeze part of it and have the chiles en nogada again later and you'd just have to make the sauce and roast a chile poblano. Let me know I could fax it to you. Oh, the reason they are seasonal in Mexico is because the pomegranate is seasonal.

        4 Replies
        1. re: elizalil

          Actually, part of the reason for wanting to find them made by someone else was so I could go and play around with some of the components at home, but i wanted to see it done first. Does your recipe have cream in the sauce?

            1. re: elizalil

              I see. I was under the impression that the walnuts were blanched in water, and then cream was a debatable addition. Steeping nuts in cream... I can't believe someone would want a wall between us and them.

              1. re: kindofabigdeal

                The dish is usually served chilled, and the walnut cream sauce is a tasty part of the recipe, one of my favorites. It's a very complex dish; apologies to elizalil. The other part of the seasonality of the dish elizalil correctly ascribes to the pomegranites, is the fall walnut harvest. Peeling the walnuts after they have been shelled is tedious in its own. The picadillo filling can vary widely, often with candied fruit and pine nuts.Your idea of learning about it in "chunks" is a good one. Along the way, I hope you can find a tasty restaurant presentation.
                In Puebla, Mexico in early autumn, each restaurant tries to outdo the next with the best chile en nogada. Heaven.

        2. If you ever make it down to Austin, there is a great version at Sazon, which is located on South Lamar. I ate it yesterday, and now I'm looking at recipes to learn how to make it myself.

          1. Soley make it with duck meat!