As it is September and you cannot celebrate Mexican Independence without chiles en nogada, here’s the recipe for this delicious dish if you would like to make it yourself, courtesy of the chefs at Flor de Canela in Grand Residences.

Chiles en Nogada


For the stuffing

• 100g lard

• 350g onion

• 4g fresh garlic

• 300g ground beef

• 300g ground pork

• 4g salt

• 2g freshly ground black pepper

• 600g tomato

• 1g ground cinnamon

• 1g ground nutmeg

• 1g ground cumin

• 1g ground cloves

• 1 pear

• 1 peach

• 1 plantain

• 30g shelled almonds

• 30g pine nuts

• 8 Poblano chilies

• 30g raisins

For the Nogada sauce

• 50g goat cheese

• 60g walnuts

• 10g sugar

• 500ml sour cream

• 750ml milk

• 100g sherry

• 2g salt


The seeds from a pomegranate

• 1g chopped parsley


Fry the poblano chilis to soften them, clean them and remove the seeds

Dice the onion, tomato (remove the seeds), pear, peach and plantain and finely chop the garlic, almonds and parsley.

Extract the pomegranate seeds and set aside.

For the stuffing

Heat the lard and fry with the onion, add the garlic and cook for 1 more minute; add the ground beef and pork with salt and pepper, cook for 10 minutes. Add the rest of the ingredients, mix and cook for 5 minutes more. Fill the chilies and set aside

For the Nogada sauce

Blend the goat cheese, walnuts, sugar, cream, milk, sherry and salt and stir until smooth.

Place the stuffed chili on a plate, add the sauce and garnish with pomegranate seeds and parsley.


September Flavors at Royal Resorts