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Cooking up a Classic with Hugo Ortega


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 crafted with red, white and green ingredients–the colors of the newly designed Mexican flag. Mexico-born restaurateur and chef Hugo Ortega, who serves the dish around the holidays in his Houston restaurant Hugo’s, gives us a primer on making the iconic dish.

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