09/18/2025
Chile en Nogada is on the menu until the weekend -we have a limited number- so get over to Milagro before they sell out!
A bit of background for food history buffs: Chiles en Nogada were 1st prepared in Puebla in 1921 by augustine nuns honoring the signing the independence treaty by Agustín de Iturbide. The special commemorative dish reflected the colors of the Mexican flag. Ever since, eaters wait anxiously for the days surrounding the Día de la Independencia; the only time of the year that this dish is served at most restaurants, cantinas, eateries and homes!
At Milagro we prepare them the traditional way: fire-blistered poblanos are brined & stuffed with with a sweet & savoury pork & beef picadillo, prepared with seasonal fall fruits, raisins almonds, pine nuts, & aromatic spices, like clove & cinnamon. The stuffed poblano is topped with nogada, a walnut & queso panela cream sauce (nogada comes from nogal, the walnut tree), finished with Spanish sherry, served at room temperature & garnished with pomegranate seeds & parsley leaves. They are a true delicacy & one of Mexico’s most unique dishes!
