Chiles en Nogada at HOUSE Restaurant in Cuernavaca!
This September the Not to be missed Chiles En Nogada will be back at HOUSE Restaurant in Cuernavaca!
TRICOLOR DELIGHT
3 Nogada Peppers. 3 Roots. In Cuernavaca's Historic Center!
All Month of September Celebrate Mexico By Savoring One Of The Country´s Most Loved National Dishes At Cuernavaca's Most Romantic Restaurant.
3 Chiles En Nogada Designed and Cooked To Celebrate Our 3 National Roots:
The Spanish, The Mexica, And the African. Book Now!
Chiles En Nogada at HOUSE Restaurant in Cuernavaca; Available all September to enjoy at HOUSE and also available for delivery to your home.
In The Heart of Mexico
Las Casas B+B Hotel Boutique, Spa & Restaurant
Fray Bartolomé de Las Casas #110, Col. Centro, Cuernavaca, Morelos, México.
Hotel.: +52 777-318-7777
Restaurant: +52 777-318-3782
reservaciones@lascasasbb.com
At HOUSE Restaurant In Cuernavaca, We Celebrate September With 3 Delicious Chiles En Nogada.
This September the not-to-be missed Chiles en Nogada: Mexica, Spanish and African are back at HOUSE restaurant in Cuernavaca for the 3rd year in a row. Three unique Chiles en Nogada each one extolling the 3 main roots of our culture and Mexican gastronomy and what better and delicious way to celebrate our Independence Month than this iconic dish of Mexican gastronomy, which has conquered palates for years.
HOUSE, inside Las Casas B+B Hotel, is a Mexican-Mediterranean Restaurant with an Al Fresco Garden and Open Terrace in the Historic Center of Cuernavaca.
WHICH ONES ARE THE 3 CHILES EN NOGADA THAT YOU SIMPLY CAN'T MISS?
1. MEXICA CHILE EN NOGADA
Poblano chile stuffed with turkey, mamey, papaya, sunflower seed, tomato + pixtle and guava infusion. Nogadaof pumpkin blossom flower, pulque, peanuts, vanilla pod. Xoconostle.
2. SPANISH CHILE EN NOGADA
Poblano chile stuffed with pork, crystallized figs, dates, red wine, nutmeg, almonds, cinnamon and raisins. Nogada with walnuts, sherry, goat cheese, pepper and aged bread. Pomegranate.
3. AFRICAN CHILE EN NOGADA
Poblano Chile stuffed with beef, ripe plantain, yucca, tomato, prunes and a touch of guajillo chile. Pumpkin seed, peanuts, and sesame nogada, muscovado sugar and aged cheese. Hibiscus flowers.
As you can read and surely smell, we strive to celebrate the most Mexican month of the year, delving into our culinary history to offer you an experience, delicious, purposeful, and perfectly paired by Cristhian Bustos, our mixologist. Welcome lovers of this traditional dish, enjoy every ingredient, let yourself be pampered by HOUSE and... Enjoy!
At HOUSE Restaurant In Cuernavaca, We Celebrate September With 3 Delicious Chiles En Nogada.
"This year we had a craving to prepare Chiles En Nogada. The seriousness of this whim made us go from one idea to another, over and over again. First, we wanted to repeat the previous year's recipe, because in our humble opinion, it was a delight, since it was a compendium of all the recipes that my kitchen team and I knew; then we thought of replicating the authentic Chile En Nogada, so we escaped to Calpan, Puebla.
There we met Freddy, a supplier of all the fruits needed for a legitimate Chile En Nogada. He told us "the real story" about the origin and preparation of the famous Chiles and while doing so, he showed us the milk pears, pomegranates, panochera apples, poblano peppers and best of all, the castilla walnut; that moment was the most beautiful of my experience on this trip, sometimes we are so far away from the natural processes of the raw material that seeing it in its purest state is simply amazing.
Freddy showed us the walnuts that had just been collected and were still in their shells, so he shared one with each of us so that we could remove the two shells. We were all excited with our nuts in our hands, cracking them and taking pictures at the same time, everything was very poetic, magical, but I thought: Thank heaven they sell us the nuts already cleaned! because after peeling 10 nuts, I can imagine, smell, and feel the madness in the kitchen.
Once we were ready and hungry, we went to meet Doña Raque, a traditional cook famous for her Chiles en Nogada. In the place there was a feeling of excitement in everyone present, suddenly some were walking through the aisles, others were looking at the talavera dishes that delicately congratulated and honored Doña Raque for her participation in the fairs. I was just listening to the sound of everything that was happening, the oil boiling and bubbling, the beater hitting a clay pan, the danzón and in the distance, the greeting of every good Mexican when entering an establishment where the food and the atmosphere feel like home: "Provecho!" (loosely meaning Bon Apetit) no doubt, how beautiful we Mexicans are and how beautiful are our customs.
In the end and after our arduous field research (that's how we like to call our escapes where we can indulge ourselves to our heart's content), we confirmed that the best way to commemorate this patriotic month, was indeed, to dedicate a tribute to Chiles En Nogada; so we decided to create three different proposals inspired by the roots that shape us as Mexicans, that is to say, our indigenous, Spanish and African roots. Respecting of course, the structure of a legitimate chile: the poblano chile, the nogada or walnut sauce, the meat filling with dried and fresh fruits and finally; the acid touch provided by the pomegranate.
Each process is based on ingredients of origin or that are used in their native gastronomy. For example, the Chile En Nogada Mexica, we make it with a Poblano chile stuffed with turkey meat, mamey, papaya, sunflower seed, tomato and an infusion of pixtle and guava. The sauce is made by sautéing squash blossom with pulque, peanut and vanilla bean, and to substitute the pomegranate flavor, we use xoconostle.
The Spanish Chile En Nogada is also a Poblano chile stuffed with pork, crystallized figs, dates, red wine, nutmeg, almonds, cinnamon and raisins. We prepare the sauce with walnuts, sherry, goat cheese, pepper and days-old bread; in this one we leave the pomegranate intact.
The African Chile en Nogada is filled with beef, ripe plantain, yucca, tomato, prunes, and a small touch of guajillo chile. We cooked the Nogada with pumpkin seeds, peanuts and sesame seeds, muscovado sugar and aged cheese; and finally, to replace the acid touch of pomegranate we used fried hibiscus flowers coated in sugar crystals.
As you can read and smell for sure, we strive to celebrate the most Mexican month, delving into our culinary history to offer you a delicious, propositional experience, perfectly paired by Cristhian Bustos, our mixologist. Welcome lovers of this traditional dish, enjoy every ingredient, let yourself be pampered by HOUSE and... Provecho!
Ana Karina Rodríguez
Executive Chef
HOUSE Restaurant | Las Casas B+B Hotel
Las Casas B+B The Most Central Boutique Hotel In Cuernavaca! HOUSE Restaurant is a Contemporary Space Serving Delicious Mexican and Mediterranean Food.
