Chile en nogada (chili in walnut salsa). A joyfully an emblematic dish

The joy of the chile en nogada begins when you look at it: white walnut salsa covers the chili like a garment, the red pomegranate and green parsley decorate it in perfect harmony. Talk about Chile en Nogada it's refer to traditions and legends around it, since its importance goes beyond being just a dish; it is also a legacy.

Charo removes the seeds from the tomato to prevent them from making the mince bitter.

Chef Manuel Mondragón and Charo chop the fruit. The flesh of the Creole peach withstands cooking without breaking up; the manzana panochera (panochera apple) does not peel during cooking; the Creole pear combines well with the various fruits of the mince and the plantain gives a sweet flavor.

Manuel, with the right serving of mince, stuffs the chilis. Once stuffed, they are wrapped.

Charo separates the yolks from the whites, beats them until they are stiff and combines the yolks one by one.

The chilis are immersed in the beaten egg to be fully covered before frying.  

The already-battered chilis are fried in oil. When the egg is cooked and golden, it is removed from the flame.

Charo with the ingredients to prepare the nogada (walnut salsa): walnut, cream, milk, goat's cheese, sugar and sherry, which he grinds in the blender.

The deseeded pomegranate and with the leaves removed from the parsley, garnished and tasty, are ready to be arranged on the chilis.  

Charo sprinkles the pomegranate on the chili that is already bathed in nogada (walnut salsa).

The chiles en nogada (chilis in walnut salsa), already on Talavera dishes, are served at the table.

Manuel, Lilia and Charo, preparing to taste the chiles en nogada (chilis in walnut salsa), a delicious delicacy.