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Cooking a Classic with Chef Hugo Ortega

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The dish Chiles en Nogada was developed by nuns in Pueblo, Mexico in the 1820’s for a dinner celebrating the end of Spanish rule. To commemorate the occasion, the dish was developed using red, white and green ingredients, all of the colors included in the newly designed Mexican flag. Mexico-born and now Houston-based restauranteur and chef Hugo Ortega serves the dish around the holidays in his Houston restaurant Hugo’s, and teaches step-by-step how to make this iconic dish.

Chiles en Nogada
from Chef Hugo Ortega of Hugo’sCaracol and Backstreet Cafe in Houston, Texas