Chile en nogada was born in Puebla, that’s where the recipe comes from and that’s where its ingredients grow. The chef is also from there Iván Pérez, from the Barrio Azul restaurant, from the Gran Fiesta Americana hotel.
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The chef Iván Pérez | Special
“Our chef Iván Pérez reflects the dedication, love and passion of his work team for cooking, which can be tasted in each of our dishes made with professionalism and attention to detail”, presumes the hotel administration.
And it must be said that they are right, because the passion for cooking is present from the first glance at the traditional September dish from Puebla. And it reaffirms itself at the first bite, although chef Iván respects the typical ingredients and preparation of chili en nogada, he also adds his touch to the filling: instead of using ground beef and pork, as is regularly served, he He decides to cook these two proteins for a long time and prepare them shredded.
“It occurred to me to do it that way to obtain a juicier filling that would integrate better with the tomato and the other ingredients of the chili,” the chef explains when we ask regarding this feature.
The objective is fully met, the filling is juicy and very tasty; the pannochera apple, the dairy pear, the Creole peach, the banana, the raisins, the pine nuts and the biznagas combine perfectly with this juicy meat.
poblano star
The Gran Fiesta Americana hotel is in the most cosmopolitan area of Puebla, Angelopolis, right next to the huge Puebla Starthe great 80-meter-high Ferris wheel from where you can see the entire city, including the enormous towers of the Cathedral.
Barrio Azul presented a new gastronomic concept, Enigma, “in which two regions Veracruz and Puebla merge, important areas within the gastronomy of the intangible wealth of Mexico. From the coast, the fine texture of sea bass in a tiradito with the citrus flavor of grapefruit exalting the chili oil; from Puebla its exquisite collection in a duck tamale tradition of the grandmother”, and of course, the chile en nogada that will be on the menu only for a short time, until September 15, which closes the national holiday with a flourish.
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