Chiles en nogada is often called Mexico’s national dish—not just for its rich history, but also because its colors reflect the Mexican flag 🇲🇽: green from poblano peppers and parsley, white from the creamy walnut sauce, and red from pomegranate seeds.
Because this dish is so complex to prepare, you’ll rarely find it on a menu— unless it strays from the traditional recipe. The only time when it becomes slightly more common is around Mexican Independence Day, September 16th.
This recipe is a simplified version. It's easy enough to make on a weeknight, thanks to our skinless walnuts. No soaking, blanching, or peeling required—just open the bag and go straight to the blender.
We also adapted it so our one-year-old could enjoy it too. There are no chopped nuts or extra dried fruits beyond a few raisins. And while we believe ours honors the traditional recipe, we have included some links to recipes and stories that inspired us below.
