Actually the 3 ladies she mentioned in the video were nuns. Las madres Agustinas del convento de Santa Monica en Puebla They came up with this dish for than president Agustin de Iturbide. Now I’ll try to do the Chiles en Nogada. Note The red seeds are actually granada. In English is pomegranate
The true story is that Catholic nuns created this recipe for Agustin de Iturbide general army who visited the Agustinas nuns. Also we eat this dish on the official Day of Chile's en Nogada St Agustine day: August 28.
Thankyou for the recipe. I followed your recipe and it came out just the way they serve in Mexico. Can you tell me the quantity of ingredients. Where can I get that?
The traditional recipe is most diferent like this, the walnut we use is "Nuez de castilla" is a white walnut, grows in the zone of the state of Puebla here in México, sometimes we fried the chile cover with egg shake.. and others things more, its very dificult write all the recipe! jeje There are much recipes and this one, is one of them, but not is bad this recipe is a good intent, i recomend you to visit my country! Not is like to see in the tv is so diferent and amazing! :D
Eh I'm an American citizen but I've been living in Mexico City for about 4 years now. I love this dish. I couldn't imagine eating it anywhere else except for Mexico. It's just more traditional and they clearly know how to make it better. It's like when people try making tacos or anything else in the U.S. It usually fails. lol
this is not the true story of chiles en nogada you're wrong it was made to Agustin de Iturbide when he went to puebla and that is not the traditional recipe.
Soy de Puebla y conozco las tradiciones ,creo que no está bien que distorsionen la receta,se capean los chiles con huevo,y la nogada no lleva de ese tipo de queso,es una lastima que no den a conocer la verdadera receta
Rosana Martínez Mendez oye se le pone vino de jerez? Vivo en Estados Unidos y estoy tratando de encontrar todos los ingredientes? Es necesario el queso de cabra? Nunca lo he probado.
@@Lezith456 el capeado siempre será un punto de discusión respecto a los chiles, hay gente que los capea y hay gente que no, incluso hay variantes de la receta dentro de puebla
Walnuts, that's it? This seasonal dish is made in September when walnuts are still white, fresh and not dried yet. At this point they are easier to peel and have a very subtle and distinctive flavor. They are gently crushed by hand to release their flavor but stay slightly cracked and crunchy. That's when the Nogada salsa take it's whole dimension and here you just throw some "walnuts" in a mixer and call it tradicional! Way to go! The foodsnob
Normalmente no hago comentarios en TH-cam pero esta se fue demasiado lejos soy de Puebla y la historia que cuenta totalmente diferente y la receta igual diferente, que pena que sea mexicana y no sepa la historia, me siento ofendida cuando cambian cosas de la historia y de la receta en fin, ojala antes de hacer un video por lo menos hagan sus investigaciones y lean mas
Pienso que eres un poquito envidiosa. Si esta un poquito fuera de la historia pero esta muy bien ejecutafa la receta en algunod lugares capean los chiles y en otros no.
@tecomense32 la receta esta bien y la historia todo mundo la cuenta diferente, que si las monjas, quelas chicas, que una donia lo hizo pal sancho. Jajaja
Rodrigo Carranza are you dumb, this dish was first prepared to entertain the future emperor of Mexico after singing the treaty of Córdoba which entail the independence of what will become the First Mexican Empire
¡Ese no es un chile en nogada! Si vas a deformar la receta, historia y tradición que representa dicho platillo ¡mejor dedícate a cocinar hamburguesas con bacon! ¡Guácala!
No sea pocha señora, usted que va a saber de un platillo fino si en su jacal no había ni restaurant. La receta está muy bien, pero usted que va a saber...
Well done! Explained very easily, concise and to the point. Cant wait to try it.
A comprehensive presentation for of Chiles en Nogada. Well done.
I had this last year while visiting Mexico. It is absolutely delicious! I’m looking forward to making this soon.
Actually the 3 ladies she mentioned in the video were nuns. Las madres Agustinas del convento de Santa Monica en Puebla They came up with this dish for than president Agustin de Iturbide. Now I’ll try to do the Chiles en Nogada. Note The red seeds are actually granada. In English is pomegranate
The true story is that Catholic nuns
created this recipe for Agustin de Iturbide general army
who visited the Agustinas nuns.
Also we eat this dish on the official
Day of Chile's en Nogada
St Agustine day: August 28.
Thankyou for the recipe. I followed your recipe and it came out just the way they serve in Mexico. Can you tell me the quantity of ingredients. Where can I get that?
The traditional recipe is most diferent like this, the walnut we use is "Nuez de castilla" is a white walnut, grows in the zone of the state of Puebla here in México, sometimes we fried the chile cover with egg shake.. and others things more, its very dificult write all the recipe! jeje There are much recipes and this one, is one of them, but not is bad this recipe is a good intent, i recomend you to visit my country! Not is like to see in the tv is so diferent and amazing! :D
This looks incredible. I'm assuming the dish is served cold or room temperature? And are the peppers cooked through or just al dente ?
room temp. is how we eat it, for drink it could be a dark beer like "noche buena" or white wine
You are right!! I´m mexican an this is just another version of the story!!!
Eh I'm an American citizen but I've been living in Mexico City for about 4 years now. I love this dish. I couldn't imagine eating it anywhere else except for Mexico. It's just more traditional and they clearly know how to make it better. It's like when people try making tacos or anything else in the U.S. It usually fails. lol
Wow will try to do this recipe. Thank you for sharing.
chef! i miss you so much!!!!! thank you again for all your help, I hope to visit my other home soon xo Gavin
I just LoVe hearing her speak 💕
This looks SO good!! Thank you so much! :)
MUUUCHAS GRACIAS SENORITA!!!!!!!
Arriba la gastronomía de mi ciudad ... la neta es la mejor de todo México !!
#Puebla
@maismude61 what's the traditional recipe?
I love chiles en nogada! Yumcity!
Se ve muy delicioso!
Thank you ,……..beautiful
Thank you
i always put a touch of red wine to my nogada and it works great !
wow. thank for the hitory lesson along with the recipe.
Viva México
this is not the true story of chiles en nogada you're wrong it was made to Agustin de Iturbide when he went to puebla and that is not the traditional recipe.
maismude61 good, someone actually knows the story behind this dish viva Agustín I de Mexico viva la Monarquia
You are missing the biznaga, but other than that, pretty good
Soy de Puebla y conozco las tradiciones ,creo que no está bien que distorsionen la receta,se capean los chiles con huevo,y la nogada no lleva de ese tipo de queso,es una lastima que no den a conocer la verdadera receta
Rosana Martínez Mendez oye se le pone vino de jerez? Vivo en Estados Unidos y estoy tratando de encontrar todos los ingredientes? Es necesario el queso de cabra? Nunca lo he probado.
Nunca me ha tocado uno capeado. No pensé que se capearan. Dónde consigo la receta original?
No necesariamente, puede ser capeado o sin capear
@@espe1009
el original es capeado.
Mi mama era de Puebla
@@Lezith456 el capeado siempre será un punto de discusión respecto a los chiles, hay gente que los capea y hay gente que no, incluso hay variantes de la receta dentro de puebla
you can put a touch of wine to the meat... it is just great..
Walnuts, that's it?
This seasonal dish is made in September when walnuts are still white, fresh and not dried yet. At this point they are easier to peel and have a very subtle and distinctive flavor. They are gently crushed by hand to release their flavor but stay slightly cracked and crunchy.
That's when the Nogada salsa take it's whole dimension and here you just throw some "walnuts" in a mixer and call it tradicional!
Way to go!
The foodsnob
Come on. This is not the original recipe.
Asi q no hay crema agria? No mameys
buen intento pero si le falto
Normalmente no hago comentarios en TH-cam pero esta se fue demasiado lejos soy de Puebla y la historia que cuenta totalmente diferente y la receta igual diferente, que pena que sea mexicana y no sepa la historia, me siento ofendida cuando cambian cosas de la historia y de la receta en fin, ojala antes de hacer un video por lo menos hagan sus investigaciones y lean mas
Esme Garcia I agree with you 👍
Ni los capea
Ni dice q eran echos por monjas
Pienso que eres un poquito envidiosa. Si esta un poquito fuera de la historia pero esta muy bien ejecutafa la receta en algunod lugares capean los chiles y en otros no.
@tecomense32 la receta esta bien y la historia todo mundo la cuenta diferente, que si las monjas, quelas chicas, que una donia lo hizo pal sancho. Jajaja
not real history, not original recipe, come on, this is not at all the right stuff
And this is from C.I.A too
The chiles needs to be
breaded and fried, and nuts should be peeled, to be real
Chiles en Nogada
But the rest very good. Thanks
@Lezith456
Not breaded but dipped into egg batter and fried.
Regular chiles rellenos are battered, not chiles en nogada.
FAKE INFORMATION IM MEXICAN
Its not the independence, its for Puebla battle of 5 de Mayo, against France.
Rodrigo Carranza are you dumb, this dish was first prepared to entertain the future emperor of Mexico after singing the treaty of Córdoba which entail the independence of what will become the First Mexican Empire
Rodrigo Carranza.
¡Mejor cierra la boca!
¡No tienes ni la menor idea de lo que estás hablando!
not original, a chile en nogada MUST be capeado
Mr Bean oh but of course they shouldn't be capeados que onda xDd nunca los he comido asi en ninguna parte
Not necessarily
¡Ese no es un chile en nogada!
Si vas a deformar la receta, historia y tradición que representa dicho platillo ¡mejor dedícate a cocinar hamburguesas con bacon!
¡Guácala!
No sea pocha señora, usted que va a saber de un platillo fino si en su jacal no había ni restaurant. La receta está muy bien, pero usted que va a saber...
Se dice Tocino , si pretende corregir a alguien de menos escriba en un solo idioma.
Por qué tan grosera ?
Just all wrong about your recipe!!