Don Artemio<\/a> in Fort Worth, which is offering its chile en nogada season from Sept. 8 through Oct. 19.\u00a0<\/p>\nArticle continues below this ad<\/p>\n
The dish consists of a roasted poblano pepper stuffed with minced pork and beef, seasonal fruits, raisins and almonds, and topped with a creamy walnut sauce known as \u201cnogada.\u201d\u00a0<\/p>\n
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Chef Rodrigo C\u00e1rdenas prepares chiles en nogada, a staple dish from Puebla, at Don Artemio in Fort Worth.<\/p>\n
Juan Figueroa\/Staff Photographer<\/p>\n
The preparation is finished with pomegranate seeds and parsley, re-creating the green, white and red colors of the Mexican flag. At Don Artemio, the dish is served with a glass of champagne.\u00a0<\/p>\n
For Rodrigo C\u00e1rdenas, executive chef at Don Artemio, preparing the dish is a way to preserve and share Mexican culture in Texas.\u00a0<\/p>\n
\u201cIt fills me with Mexican pride. It fills me with pride to be Mexican and to create this dish and have people abroad, in other countries, get to know it,\u201d C\u00e1rdenas said. \u201cWhether they\u2019re Mexican or foreigners, anyone anywhere in the world can get to know our roots and our culture.\u201d\u00a0<\/p>\n
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The chile en nogada has a history dating back about 200 years and is traditionally linked to the finalizing of Mexico\u2019s independence in 1821. The best-known story says the dish was prepared by the nuns of the Santa M\u00f3nica convent in the city of Puebla in honor of Agust\u00edn de Iturbide, one of the heroes of Mexican independence.\u00a0<\/p>\n
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The chile en nogada is featured at Don Artemio restaurant in Fort Worth in honor of Mexican Independence Day.<\/p>\n
Fernando Gomez Carbajal<\/p>\n
The dish\u2019s colors are also part of its gastronomic magic.\u00a0<\/p>\n
\u201cI don\u2019t know if it was a coincidence or not, but it\u2019s cooked right during pomegranate season, in August, September and October,\u201d C\u00e1rdenas explained. \u201cSo you have the green chile, the white walnut sauce and the red pomegranate, just like our flag.\u201d\u00a0<\/p>\n
Behind what might appear to be a simple presentation, the dish is a process that can keep someone busy for an entire day. During chile en nogada season, Don Artemio has staff members dedicated exclusively to preparing the dish throughout the day.\u00a0<\/p>\n
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One of the most labor-intensive parts is making the nogada. The walnuts must be carefully cleaned to remove their skins before they are processed into the sauce. The chiles also require special preparation so they can be cooked without losing their texture and shape.\u00a0<\/p>\n
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Chef Rodrigo Cardenas holds a plate of chiles en nogada, a staple dish from Puebla, prepared at Don Artemio in Fort Worth.<\/p>\n
Juan Figueroa\/Dallas Morning News<\/p>\n
\u201cIt\u2019s an extremely artisanal, very labor-intensive process,\u201d C\u00e1rdenas said. \u201cThe chile has to be cooked perfectly so it doesn\u2019t become overcooked. It needs to retain that crunch, and then it\u2019s cleaned and deveined so it can receive the meat and the sauce\u201d\u00a0<\/p>\n
C\u00e1rdenas learned the recipe from chef and Mexican gastronomy researcher Ricardo Mu\u00f1oz Zurita and later adapted it with the Don Artemio team.\u00a0<\/p>\n
\u201cHe taught it to me, and we gave it our own touch, but yes, it\u2019s a very old recipe,\u201d he says.\u00a0<\/p>\n
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The restaurant serves the dish on Talavera plates brought from Puebla, adding a gold bow to complete\u00a0the presentation.\u00a0<\/p>\n
Don Artemio is at 3268 W. 7th St., Fort Worth.\u00a0donartemio.us<\/a>.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"Chiles en nogada, a staple dish from Puebla, prepared at Don Artemio in Fort Worth. The colors on…\n","protected":false},"author":2,"featured_media":431644,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[116,118,117,88643,91781,89307],"class_list":["post-431643","post","type-post","status-publish","format-standard","has-post-thumbnail","category-fort-worth","tag-fort-worth","tag-fort-worth-headlines","tag-fort-worth-news","tag-tp-fort-worth","tag-tp-mexican-food","tag-tp-restaurants"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/431643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/comments?post=431643"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/posts\/431643\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media\/431644"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/media?parent=431643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/categories?post=431643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-tx\/wp-json\/wp\/v2\/tags?post=431643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}