The independence day celebration in Mexico is actually on September 15, so we were a bit late this year, but on Friday, my friend, Barbara Zaugg, gave us a complete lesson on making the traditional celebratory dish: Chiles En Nogada. With three of us working together, we spent over 6 hours to make the main course. This was especially noteworthy, because the walnuts were purchased in Mexico, already cleaned of all shell and the fine skin – a process that would have added another 4 hours to the preparations. Find the recipe for Chiles en Nogada.
Below is a photo journal of the cooking process and the pure enjoyment of the dish and the evening. Thank you, Barbara, for the lesson and the lovely evening.
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