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Chiles en Nogada: A Delicious Dip into Mexican History

Sep 12, 2023

When you think of the tapestry of flavors, textures, and colors that define Mexican cuisine, few dishes stand as emblematic as Chiles en Nogada. This national culinary treasure captures the very essence of Mexico's gastronomic culture and is a window into our country's history. 

The dish can be traced back to the early 19th century. The legend goes that a group of nuns from the Santa Monica Convent in Puebla crafted the dish in honor of the upcoming visit by the soon-to-be Emperor of Mexico, Agustín de Iturbide. He was on his way back to Mexico City after signing the “Triguarante Army’s Plan of Iguala” in Veracruz, a decisive moment in the march toward independence from Spain.

Wanting to present a dish that celebrated this monumental occasion, the nuns created a feast for the palate that was also a visual celebration. Nowadays, the dish is closely associated with Mexican Independence Day, celebrated on September 16th. 

You can savor the variety of flavors and textures that fuse together to make Chiles en Nogada at LaFrida in Pueblo Bonito Sunset Beach. Nestled amid the resort's scenic beauty, Chef Anaisa Guevara infuses her deep reverence for Mexican cuisine, curiosity, and a touch of contemporary flair into this classic recipe. Her past experience at two 3-Michelin-star restaurants — the Azrak in San Sebastian, Spain, and the Addison in San Diego, California — have provided her the expertise to give this treasured tradition a unique twist. LaFrida’s beloved version pays homage to the dish’s celebrated roots while inviting diners on a journey of fresh sensory experiences.

If you can’t wait to discover our resort's delicious take on this iconic dish or wish to revisit the flavors that caught you by surprise when you visited, take a look at our recipe and give it a try in your own kitchen.

LaFrida’s Chiles en Nogada Recipe

4 Servings 


  • 4 medium Poblano chiles


  • 1/4 Solid pork 
  • 1/4 Beef rib 
  • 3 ½ oz. Raisins 
  • 18 oz. Apples 
  • 18 oz. Pear 
  • 18 oz. Peach 
  • 2 Pieces of Plantain 
  • 1 Cinnamon Stick 
  • 1 Stick of Butter – 3 ¼ oz. 
  • 3 ½ oz. Almonds 
  • Sugar and Salt – to taste 

Sauce for the Filling

  • 5 Pieces of Tomato
  • 2 Garlic Cloves 
  • ¼ Small White Onion 
  • 1 Small Can of Chile Chipotle Sauce

Nogada Sauce

  • 7 oz. Sour Cream 
  • 9 ⅕ oz. Whipping Cream 
  • 8 ⅘ oz. Walnuts – peeled
  • 5 ⅓ oz. Goat Cheese 
  • Sugar – to taste 
  • 1 oz. Cogñac 


  • Chopped Parsley
  • Pine Nuts – no skin  
  • Pomegranate Arils 


  • Char the poblanos chiles to peel. Remove the seeds and set aside.   
  • Cook the meat for approximately 8 hours over medium heat with garlic and onion. Chop the meat and set aside.
  • Peel and chop the fruit, as well as the almonds (almonds are best chopped into thirds). Fry the plantain before chopping it. 
  • Blend the tomato, onion, chipotle pepper, and garlic with a little water, then set aside.
  • Blend the goat cheese, sour cream, whipping cream, walnut, Cogñac, ground cinnamon, and sugar to taste. Set the blend aside. 
  • In a saucepan over low heat, melt the butter. Then add the almond, raisin, plantain, crystallized fruit, and cinnamon. Let the raisins swell (approximately 15 mins). Add the chopped fruit (apple, pear, peach), and leave on low heat until it releases its juices and begins to lighten (approximately 25 min). Add salt to taste and stir frequently to prevent the fruit from sticking. Add the tomato blend and simmer to allow flavors to mix, stirring occasionally (approximately 15 mins). Add salt and sugar again to taste, and let it cook for an additional 10 to 15 minutes. Finally, add the meat and wait another 10 minutes.
  • Stuff the poblano peppers with the prepared mixture and set on serving platter.
  • Bathe with the nogada sauce, then garnish with chopped parsley, pine nuts, walnuts, and pomegranate arils.