Mexico is a country with worldwide recognition in gastronomy. Women who lived much of their lives confined to convents They were very important to enrich the national gastronomy during the Novohispano period. Pre-Hispanic ingredients, European techniques were mixed and it had a great Arab and even African influence. The convents had to feed a large number of people and therefore required a variety of resources for the kitchen. The conventual kitchens were spacious and their importance within the architectural building was of the utmost importance for the time; thanks to this today we have various dishes from there.
1. Chiles en nogada
There are different versions about the origin of chiles en nogada, some say that the creators were the Augustinian mothers of the Convent of Santa Mónica in Puebla; to know that Agustin de Iturbide would be in that city to celebrate, they decided to make a dish that would remind him of the flag of the Triguarante Army: green white and red. In addition to the fact that it coincided with the month in which walnuts from Castile and pomegranates were harvested. The chiles are roasted, peeled and cleaned very well inside and then stuffed with ground meat, seasoned with tomato, onion, garlic, seasonal fruits, walnuts, almonds, pine nuts and various spices.
The sauce is made with walnuts from Castilla, ground with fresh cheese and a little sugar for that sweet flavor that characterizes it, a little milk is also added. The final touch is in the pomegranate grains that are placed on top of the dish, as well as garnished with parsley leaves.
2. Mole Poblano
Today mole is one of the most popular dishes in our country, and there are several versions of how this delicious dish came about, as they say it has pre-Hispanic roots; However, the most famous is the one that ensures that the mole was created in the Convent of Santa Rosa in populate by Sister Andrea of the Assumption in the year 1681. On the other hand, it is said that it was created by accident at a dinner that was going to be made for the bishop. Until today the exact origin of this is not known, but today it is a typical dish on the table of the mexicans.
The ingredients vary and the very different way of preparing it between each family is what gives it that special touch. In Puebla it is usually: ancho chili, mulato chili, pasilla chili, chipotle, cloves, allspice, cumin, cinnamon, anise, chocolate, peanuts, almonds, pecan nuts, pumpkin seeds, sesame, raisins, tomato, tomato, garlic and onion. Everyone grinds it and seasons it in their own way, which is why the flavor of a mole can vary a lot.
They could not miss the desserts, the history of this traditional dish of the Christmas season is known because the same Sor Juana Ines De La Cruz had the famous buñuelos registered in the recipe book that was written in the viceroyalty. But back then they were called cuffs, since the dough was spread with the fists on a table. It is prepared with a base of flour, egg, milk, butter and yeast, a little salt, oil and sugar. The important thing about this dish is the way to knead them; balls the size of a pong pong ball are formed and rolled out until they are thin as tortillas.