As is customary every year, this is the season in which chiles en nogada, a traditional Mexican dish, re-appears in many menus throughout Puerto Vallarta restaurants. The savory dish features a poblano pepper, stuffed with a mixture of chopped beef, pork, fruits, aromatic spices, covered with a white nogada, or walnut sauce, hence its name. The colors from the dish—green from the pepper, white from the sauce, and red from the fresh pomegranate garnish—represent the three colors of the Mexican flag.
A traditional dish from the state of Puebla, chiles en nogada are tied to Mexico’s independencen and are usually served from late summer to early fall. To learn more about their preparation, Paco Ojeda interviewed, Oscar Rito, executive chef at Taste Restaurant @ Casa Cúpula, who was born and raised in Puebla, and had first-hand, at-home experience with the dish since his childhood. Taste Restaurant was recently awarded “Best New Restaurant” in this year’s VirtualVallarta.com Readers’ Choice Awards. For more information, visit the restaurant’s website at www.casacupula.com/taste.