Chiles en Nogada, Battered or Unbattered?

When thinking of the patriotic month, the season of chiles en nogada comes to mind, that delicious dish that resembles a work of art, so representative of our country for having the colors of the flag, and with perfectly cooked ingredients to give it a beautiful appearance, with a mix of flavors that make it a very special food that many wait a whole year to taste.Origin of Chile en NogadaThere are several versions regarding the origin of this delicacy. One of them points to its birth in the city of Puebla, created to honor Agustín de Iturbide for the victory of the Trigarante Army in 1821, which is why the three colors of the flag are also present in the dish.Another version refers to the recipe originating from the Convent of Santa Mónica since 1714, under the name “chiles rellenos bañados en salsa de nuez.”The Nogada SauceThe sauce is one of the most important parts of the dish. Some make it sweeter, others saltier, and some even neutral. There are fine, thick, liquid, lump-free, or grainy versions. Some include goat cheese while others stick to the original recipe.Here’s a traditional recipe for nogada:Ingredients:-600 grams of walnut-1 piece of goat cheese-2 cups of milk-¾ cups of white wine or sherry-500 grams of almond-300 grams of red pomegranate-Parsley, salt, sugar to tastePreparation:Soak the almonds overnight and refrigerate.Mix the goat cheese, milk, and wine; add the walnuts and cleaned almonds. Blend all the ingredients and add salt and sugar to taste. The thickness of the sauce is a matter of personal preference, but if you want it more liquid, you can incorporate more milk, and if you want it thicker, you can use more cheese.The Controversy: Battered or Unbattered?There is a great debate over whether chile en nogada should be battered or unbattered. It’s as if there are two factions, each insisting on proving their point. Despite having researched and documented this topic, the truth is that there is no absolute truth. According to María Bravo, General Director of La Casita Poblana, originally the chile was unbattered, as the goal was to show the green of the chile, but when served, the nogada would not stay on the spicy pepper. “This was not appetizing, which is why it started to be battered, to retain the nogada, and now the green touch is given with the parsley placed when serving,” she points out. As with everything, tastes vary; it doesn’t matter if you prefer it battered or unbattered, with liquid or thick nogada, the most important thing is to appreciate this wonder of Mexican cuisine, which is a delight for your senses.