For those who’ve never had the pleasure, eating this classic Mexican dish is both a sweet and savory, soft and crunchy experience. The secret is in the balancing of all the elements. Stuffed Poblano Peppers in Walnut Sauce, known both in Mexico and abroad as chiles en nogada, the dish honors the three colors of the Mexican flag. It is traditionally served around Mexican Independence Day in mid-September, although it can be served any time pomegranates are in season.
This recipe from Silvia is featured in the
Party on a Plate episode during Season 1 of
The Great American Recipe.
See The Recipe
