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1 September 2016, 07:55 AM | #1 |
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It is THAT time of the year again!
YES!!!! Chiles en Nogada season!!
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1 September 2016, 07:56 AM | #2 |
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Wiki
Chiles en nogada is a dish from Mexican cuisine. The name comes from the Spanish word for the walnut tree, nogal.[1] It consists of poblano chilis filled with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate. The walnut used to prepare nogada is a cultivar called Nogal de Castilla or Castillan Walnut. The traditional chile en nogada is from Puebla; it is tied to the independence of this country since it is said they were prepared for the first time to entertain the emperor Agustín de Iturbide when he came to the city after his naming as Agustín I. This dish is a source of pride for the inhabitants of the state of Puebla.[2] Some Mexican historians believe the inventors of this dish were the Monjas Clarisas, although others think they were the Madres Contemplativas Agustinas of the convent of Santa Mónica, Puebla.[citation needed] The picadillo usually contains panochera apple (manzana panochera), sweet-milk pear (pera de leche) and criollo peach (durazno criollo). The cream usually has milk, double cream, fresh cheese and washed nuts. The traditional season for making and eating this dish is August and first half of September, when pomegranates appear in the markets of Central Mexico and the national independence festivities begin.[3] In some areas, the dish is created depending on when the pomegranates are ripe - usually between early October and January.[citation needed] |
1 September 2016, 08:09 AM | #3 |
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Looks great, Gerardo!!!
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1 September 2016, 08:45 AM | #4 |
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Looking delicious as always, Gerardo! I didn't know about that dish until reading your post.
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1 September 2016, 10:09 AM | #5 |
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Yum!
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1 September 2016, 10:36 AM | #6 |
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Very nice Gerardo... I will have my first ones of the season next Saturday
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1 September 2016, 12:35 PM | #7 |
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You are truly amazing Mr.G. Your posts are some of the most interesting and educational (outside of watches) on the TRF. Keep up the good work and enjoy, my Amigo.
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1 September 2016, 01:33 PM | #8 |
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Wow looks great this year is goin quickkkkkk
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1 September 2016, 01:45 PM | #9 |
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My diet Gerardo!!!!!!! MY DIET!!!!!!
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1 September 2016, 01:48 PM | #10 |
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FedEx me a plate |
1 September 2016, 01:52 PM | #11 |
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Looks delicious!
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1 September 2016, 01:58 PM | #12 |
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Oh' Man that looks good and the Wiki description make me want to try it! Thanks for sharing!
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1 September 2016, 09:16 PM | #13 | |||
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Quote:
Yes! Quote:
Quote:
Oh yes, way tooo fast Noted. But if the driver is Mexican....well...the package will be strangely 'lost' You should! It os delicious! |
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1 September 2016, 09:20 PM | #14 |
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Love your posts G, always interesting! Keep them coming
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1 September 2016, 09:21 PM | #15 |
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1 September 2016, 09:25 PM | #16 |
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I'm amazed by the variety of ingredients in this dish. My wife would love the pomegranate walnut combination
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1 September 2016, 09:44 PM | #17 |
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