Mexican Chiles en Nogada
Explore the story and technique behind chiles en nogada, one of Mexico’s most iconic dishes. Learn traditional and contemporary methods, from fruity and meat-based fillings to savory and sweet nogadas, including analysis of key ingredients.
Cocinero, investigador gastronómico y fundador de CIG México
Course Content
Course Content
2. Chiles en nogada theory
3. Puebla Filling (with meat) and San Nicolás Filling (with fruits)
Free
4. Poblano Peppers: Roasting and Cleaning
5. Nogada: Walnut Sauce
6. Battering and frying
7. Chiles en Nogada: Finishing
About this Course
Chiles en nogada through the lens of Puebla’s culinary heritage
Mexican cuisine. Chef and culinary researcher Lalo Plascencia guides you through a deep technical and cultural journey, unveiling myths and grounding every decision in history, local ingredients, and precise cooking techniques.
You’ll also explore the importance of replacing unsustainable ingredients such as acitrón with modern alternatives. This course is not only about mastering a recipe — it’s about reconnecting with the roots and future of Mexican gastronomy.
By the end of this online course, you will be able to:
- Prepare a complete chile en nogada using the traditional culinary foundations of Puebla.
- Cook both fruit-based and meat-based fillings with balanced textures and flavors.
- Make savory and sweet nogada sauces that are smooth, stable, and well emulsified, using the correct blending method, and with the inclusion of fortified wines.
- Master the traditional Poblano egg batter (capeado) and deep-frying technique for a light, crisp finish.
- Understand the historical and cultural background of chiles en nogada, and incorporate that knowledge into your own culinary storytelling.
What's included?
- 1 h 30 minutes of HD video (23 lessons)
- 3 recipes
- Recipe book
- Additional material
- 5 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Chef, gastronomic researcher and founder of CIGMexico.
Champion of cleaning techniques and the use of Mexican dried chiles as a sixth flavor. Member of the Vatel Club Mexico and L'Academie Culinaire de France. He has given 120 keynote lectures in 10 years of his career.
Master both savory and sweet nogadas, and perfect the traditional capeado technique.
What you'll learn
In this course, you’ll learn the full process of preparing chiles en nogada from start to finish, including cultural context and final presentation. You’ll develop the skills to create a balanced filling, a silky and stable nogada sauce, and a perfectly airy batter coating.
The course includes the following recipe variations:
- San Nicolás de los Ranchos Filling – Made with heirloom and wild fruits cooked to perfection, enhanced with herbs, spices, and dried fruits.
- Puebla-Style Filling – A regional variation that includes a balanced quantity of meat.
- Savory Nogada – A cold, silky sauce where Castilian walnut takes center stage, enhanced with oloroso sherry.
- Sweet Nogada – Similar to the savory version, but made with Pedro Ximénez wine for a sweeter, rounder flavor.
In addition to these recipes, you’ll learn a range of culinary techniques that you can use on many occasions.
Techniques covered in this course:
- Sautéing fruits according to their ripeness
- Selecting the correct Poblano chiles
- Roasting, cleaning, and deveining the chiles
- Peeling fresh Castilian walnuts
- Blending techniques to achieve a stable nogada
- Preparing a light, airy traditional egg batter (capeado)
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What's included?
- 1 h 30 minutes of HD video (23 lessons)
- 3 recipes
- Recipe book
- Additional material
- 5 Quizzes
- Certificate
Available languages
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
- Intermediate
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