During the presentation of the chile en nogada season at the Cocina de Ángeles restaurant, historian Eduardo Merlo confirmed that the traditional preparation of this iconic dish is battered and was not prepared for Agustín de Iturbide.
Merlo Juárez explained that for the beginning of the production of this dish, imported ingredients were used, however, over time these products were adapted to the region until they became what we know today.
He also explained that this situation happened with all products, including chile poblano, since Spanish gardeners combined chilaca with Spanish peppers, and imported it back, which is why they decided to make “chile poblano” as we know it today.
In this sense, the historian added that the region of the state that best adapted to the production of all the ingredients used to make a chile en nogada was Calpan and that is why they boast of being the original producers.
“The chiles en nogada are battered. Sometimes they ask, “Are chiles en nogada breaded?” These are absurd questions, because whoever asks that does not know the history of this dish,” he mentioned.
Popular legend indicates that the Augustinian nuns prepared this dish for Agustín de Iturbide after signing the Treaties of Córdoba and during his stay in Puebla, specifically in the convent of Santa Monica.
However, the historian mentioned that this was not the case, even chile en nogada began to be prepared since the 17th century, but it was perfected over the years and it was indeed prepared for Agustín de Iturbide, but he was not the first to taste it.
It should be remembered that the chiles en nogada season will begin in different Puebla restaurants, such is the case of Cocina de Ángeles, since it will be sold on July 25 and it is guaranteed that all the ingredients are organic and brought from Calpan.
Source: milenio
