Cinco de Mayo is a vibrant bash celebrating Mexico’s epic underdog victory at the Battle of Puebla on May 5, 1862, when a scrappy Mexican army triumphed over a beefier French force. It’s not Mexico’s Independence Day (that’s September 16), but a symbol of grit and pride! While it’s a modest holiday in Mexico, the U.S. turns it up with parades, mariachi tunes, and feasts of tacos, margaritas, and more, honoring Mexican culture with a spicy flair!

Chiles en Nogada

Serves 6

Celebrate Cinco de Mayo with Chiles en Nogada, a Puebla classic that bursts with flavor and patriotism! These roasted poblano peppers are stuffed with a savory meat and fruit filling, crowned with a creamy walnut sauce, and sprinkled with pomegranate seeds—green, white, and red like the Mexican flag. Perfect alongside your zesty ceviche!

Ingredients

• 6 large poblano peppers

• 1 lb ground pork

• 1/2 cup chopped tomatoes

• 1/4 cup chopped onion

• 1 garlic clove, minced

• 1/4 cup raisins

• 1/4 cup chopped apples

• 1/4 cup chopped peaches or pears

• 1 tsp ground cinnamon

• 1/2 tsp ground cloves

• Salt and pepper to taste

• 2 cups walnuts, soaked and peeled

• 1 cup Mexican crema or heavy cream

• 1/2 cup goat cheese or queso fresco

• 1/2 cup milk

• 1/4 cup sugar

• 1/2 cup pomegranate seeds

• 1/4 cup chopped parsley

Steps:

1. Roast the Peppers: Char poblanos over an open flame or under a broiler until skins blister. Place in a bag for 10 minutes, then peel, slit, and remove seeds, keeping stems intact.

2. Make the Filling: In a skillet, cook pork with onion and garlic until browned. Add tomatoes, raisins, apples, peaches, cinnamon, cloves, salt, and pepper. Simmer 15 minutes until fruits soften and flavors meld.

3. Stuff the Peppers: Spoon filling into poblanos, securing with toothpicks if needed.

4. Prepare the Nogada Sauce: Blend walnuts, crema, goat cheese, milk, and sugar until smooth. Adjust with more milk if too thick.

5. Assemble and Serve: Plate peppers, pour nogada sauce over them, and sprinkle with pomegranate seeds and parsley. Serve at room temperature for the full Puebla vibe!

6. Fiesta Ready: Pair with ceviche and a margarita, and toast to Mexico’s bold spirit!

Pro Tip: Soak walnuts overnight and remove skins for a silkier sauce. Enjoy this seasonal treat, traditionally made in late summer when pomegranates ripen!