The Culinary Institute of America is the world’s premier culinary college. Culinary school Chef-Instructor Iliana de la Vega demonstrates how to prepare Chil…
Video Rating: 4 / 5
This looks incredible. I’m assuming the dish is served cold or room
temperature? And are the peppers cooked through or just al dente ??
wow. thank for the hitory lesson along with the recipe.
The traditional recipe is most diferent like this, the walnut we use is
“Nuez de castilla” is a white walnut, grows in the zone of the state of
Puebla here in México, sometimes we fried the chile cover with egg shake..
and others things more, its very dificult write all the recipe! jeje There
are much recipes and this one, is one of them, but not is bad this recipe
is a good intent, i recomend you to visit my country! Not is like to see in
the tv is so diferent and amazing! 😀
@maismude61 what’s the traditional recipe?
Come on. This is not the original recipe.
chef! i miss you so much!!!!! thank you again for all your help, I hope to
visit my other home soon xo Gavin
MUUUCHAS GRACIAS SENORITA!!!!!!! <3 <3
You are right!! I´m mexican an this is just another version of the story!!!
but they were nuns who made this dish
you can put a touch of wine to the meat… it is just great..
Eh I’m an American citizen but I’ve been living in Mexico City for about 4
years now. I love this dish. I couldn’t imagine eating it anywhere else
except for Mexico. It’s just more traditional and they clearly know how to
make it better. It’s like when people try making tacos or anything else in
the U.S. It usually fails. lol
i always put a touch of red wine to my nogada and it works great !
this is not the true story of chiles en nogada you’re wrong it was made to
Agustin de Iturbide when he went to puebla and that is not the traditional