HOME > Chowhound > San Francisco Bay Area >

Chiles en Nogado at La Torta Gorda

t
Thomas Nash Nov 7, 2011 12:33 PM

Tried the Chiles en Nogado at La Torta Gorda (a restaurant that specializes in the famous food from Puebla) on 24th Street yesterday afternoon, and they were wonderfully delicious (and totally authentic).

Chiles en Nogado is often described as the national dish of Mexico because it displays the colors of Mexico in its ingredients: the green of the Poblano chiles, the white of the walnut sauce, and the red of the pomegranate seeds sprinkled on top. In Mexico, this patriotic dish is served in the last half of summer leading up to Independence Day in mid September, while the ingredients are available.

The chiles were stuffed in the traditional manner at La Torta Gorda with a slightly sweet and salty picadillo of beef, raisons, nuts, apples, spices,... that was perfect with the luscious walnut sauce.

I was told La Torta Gorda will have Chiles en Nogado as long as pomegranates are available, usually into January in the Bay Area. This is a special chance to have a great example of Mexican cooking!

Sorry, I didn't photograph it yesterday, but you can see how beautiful this dish is at http://en.wikipedia.org/wiki/Chiles_e...

-----
La Torta Gorda
2833 24th St, San Francisco, CA 94110

  1. Click to Upload a photo (10 MB limit)
Delete
  1. moto RE: Thomas Nash Nov 7, 2011 02:21 PM

    thanks for the good word. it's prime time now for the fresh poblano chile, walnuts, and fruit.

    1. Windy RE: Thomas Nash Nov 7, 2011 03:08 PM

      Excellent. I've been craving chiles en nogada for a while.

      1. h
        hyperbowler RE: Thomas Nash Dec 18, 2011 01:31 PM

        Awesome recommendation, and a good opportunity to finally hit La Torta Gorda. Actually, I had stopped in a few weeks ago, but they were sold out, thanks in part to some people who had driven up from the South Bay to eat them the night before.

        The dish cost $15, but was well worth it. The meat, raisins, and spices made a hearty filling. The arils came fresh out of a pomegranate, so their contribution was nicely tart and juicy, and matched well with the rich walnut (& sour cream?) sauce. It's served with some grilled bread.

         
         
        Show Hidden Posts