Don Artemio PRESENTS: Chile en Nogada FESTIVAL

Chiles en Nogada appears in the history of Mexico with the confirmation of the
independence of the Republic on August 28, 1821.

In honor of this historic event, Don Artemio Restaurant Presents Festival del Chile en Nogada, when we will feature this special traditional dish from September 1st to October 16th, 2022.

On August 28th, 1821, Agustín de Iturbide visited Puebla after having signed the treaties of Córdoba with the new and last Viceroy of the New Spain, Juan O'Donojú.

As part of the celebrations coinciding with the Saint of Iturbide, the day of Saint Augustine, a banquet was offered in his honor. Several dishes were presented in which he did not deign to try, arguing an upset stomach. The reality was that he feared being poisoned by the fanatics of Spanish hegemony who considered him a traitor, or by the insurgents themselves.

Despite this, when the chiles en nogada were presented to him in his honor by the nuns of the Santa Mónica convent, Iturbide could not resist the temptation and ate his fill. From then on Chiles en Nogada would become his favorite dish.

Bibliography: Chiles Rellenos in Mexico. Anthology of Recipes.
Editorial UNAM.
Author: Ricardo Muñoz Zurita


Sala De Tapices is a book written by Don Artemio Del Valle Arizpe. In some of the stories told in this book he refers to the Chiles en Nogada that were cooked for the first time in August 1821 by three ladies of the Angelopolitan society to please their respective boyfriends, officials who served in the Triguarante Army of Agustín de Iturbide. Wanting to emulate the three colors of the Mexican flag that sheltered them, they created a dish prepared with stuffed poblano peppers of minced pork loin, seasoned with pieces of peach, pineapple, apple, pear, acitrón, raisins and almonds, topped with a rich sauce made with walnuts from Castilla, Sherry, fresh cheese and milk, on which they put seeds of pomegranate, which shone like garnets or rubies.

Don Artemio Restaurant in Fort Worth has recently been featured on tv by NBC-DFW and in publications including Texas Monthly and United Airline's Hemisphere's Magazine


Ground beef
Ground pork Nogada Sauce:
Apples Incorporated with almonds & Sherry.
Pine nuts Topped with:
Pears Pomegranates, walnuts and parsley.
Peaches Spices such as cloves and cinnamon.
Pine nuts