Introduction to Chiles en Nogada and its Significance
August brings the most anticipated season for Mexican gastronomy enthusiasts: Chiles en Nogada season. This dish, originating from Puebla and linked to Mexico’s Independence Day celebrations, becomes the centerpiece of family tables and a symbol of national identity each year.
Yuri de Gortari: A Culinary Champion of Mexican Tradition
Beyond the recipe, there are individuals who have devoted their lives to preserving Mexico’s culinary tradition and passing it on with historical accuracy and passion. One such prominent figure is Yuri de Gortari (1951-2020), a chef and researcher who dedicated his career to rescuing the techniques and flavors of traditional Mexican cuisine. Founder of the Mexican Culinary School (Escarola), Yuri didn’t just teach recipes; he narrated stories, conveyed cultural context, and made cooking an act of living memory.
Yuri de Gortari’s Philosophy on Chiles en Nogada
In his words, preparing a dish like Chiles en Nogada isn’t just cooking; it’s reconnecting with centuries of tradition, the land, and its produce, and the history that unites us as a nation. His legacy is now more than ever a beacon to keep Mexico’s cherished recipes alive.
Yuri de Gortari’s Traditional Chiles en Nogada Recipe
In this season of Chiles en Nogada, we present Yuri de Gortari’s traditional recipe, respecting the ingredients and process that make this dish a gem of our gastronomy.
- Ingredients:
- 6 poblano chiles
- 1 lb ground beef
- 1 white onion, chopped
- 3 cloves garlic, minced
- 1 cup almonds
- 1 cup raisins
- 1 tsp cinnamon
- 1 tsp almond extract
- Salt and pepper to taste
- 2 cups white sauce (béchamel)
- Pomegranate seeds for garnish
- Instructions:
- Roast the poblano chiles over an open flame until the skin is blackened. Place them in a bag and let them steam for easy peeling.
- Remove the seeds and stem from the chiles, then stuff them with a mixture of ground beef, onion, garlic, almonds, raisins, cinnamon, almond extract, salt, and pepper.
- Bake the stuffed chiles in the oven at 350°F (175°C) for about 20 minutes or until the meat is cooked through.
- Prepare a white sauce (béchamel) by melting butter, adding flour, and gradually whisking in milk until it thickens. Season with salt and nutmeg.
- Pour the white sauce over the stuffed chiles and refrigerate for at least 2 hours to let the flavors meld.
- Before serving, garnish with pomegranate seeds to represent the Mexican flag’s colors.
Key Questions and Answers
- What are Chiles en Nogada? Chiles en Nogada is a traditional Mexican dish consisting of poblano chiles stuffed with picadillo (a mixture of meat, fruits, and spices) and topped with a creamy white walnut sauce, symbolizing the Mexican flag’s colors.
- Who was Yuri de Gortari? Yuri de Gortari (1951-2020) was a renowned Mexican chef and culinary researcher who dedicated his life to preserving and promoting traditional Mexican cuisine. He founded the Escarola Culinary School and was known for his storytelling approach to cooking, connecting dishes to Mexico’s rich cultural history.
- Why is Yuri de Gortari’s recipe important? Yuri de Gortari’s Chiles en Nogada recipe is significant because it represents a commitment to preserving traditional Mexican culinary techniques and flavors. His recipe ensures that this iconic dish remains true to its origins, allowing future generations to appreciate and enjoy Mexico’s gastronomic heritage.
