The Haunting Tale of La Llorona: Chiles en Nogada

In the heart of Mexico, among the winding alleys and ancient streets, lies a legend as old as time itself – the haunting tale of La Llorona, the Weeping Woman. This spectral figure has haunted the imaginations of generations, a chilling embodiment of sorrow and remorse. We will be exploring the variation of this theme in other cultures because I find the universal fear of the betrayed woman and mother to be fascinating, but today let’s embark through the misty waters of Mexican folklore as we explore the enduring legend of La Llorona.

The Legend Unveiled

La Llorona, which translates to "The Weeping Woman," is a tragic figure deeply entrenched in Mexican folklore. Her story is a cautionary tale, a reminder of the consequences of betrayal and lost love. The legend of La Llorona takes many forms across Mexico, but its essence remains the same.

The Tale of Maria

One of the most well-known variations of the story centers around a woman named Maria. She was a beautiful young woman known for her grace and charm. Maria fell in love with a handsome young man, and they soon married and had two children. However, as time passed, her husband's attention began to wane, and he eventually abandoned his family for a younger woman. Classic men, am I right?

A Desperate Act

Overcome by grief and jealousy, Maria took her two children to the banks of a river, where she drowned them in a fit of madness. Realizing the gravity of her actions, she wept inconsolably, wandering the banks of the river in search of her children. Her cries of anguish became a terrifying legend, as people claimed to hear her mournful wails echoing through the night.

The Eternal Wanderer

In many versions of the tale, La Llorona is condemned to wander the earth for eternity, searching for her lost children. Her ghostly figure is said to be draped in a white gown, her long, dark hair flowing like a river as she searches for her beloved little ones. It is said that encountering La Llorona brings misfortune or even death.

Local Variations

Throughout Mexico, various regions have their own interpretations of the legend. In some areas, she is believed to lure children away from their homes, while in others, she is considered a protector of waterways, guarding them from pollution and harm. The legend has evolved over time, reflecting the unique cultural and geographical aspects of different Mexican communities.

Modern Influence

The legend of La Llorona has not been confined to the annals of history. It continues to inspire art, literature, and film, both in Mexico and beyond. Movies, plays, and books have explored the depths of her sorrow and the terror she evokes. The character of La Llorona has even made her way into popular culture, becoming a symbol of maternal love twisted into madness. Should you be lucky enough to travel, and should you get to wander through the streets of Mexico, remember to listen carefully in the night – you may just hear the mournful cries of La Llorona echoing through the ages.

To honor the legend of La Llorona I chose a classic Mexican dish, Chiles en Nogada. I chose a recipe from Dora’s Table as she is one of my fave vegan chefs and her recipes are well thought out, delicious, and beautiful! Dora writes that, “the earliest versions of this dish can be found in cookbooks as early as 1817, and there are several theories or legends as to where it originated. Some say that the Agustinian Recollects of the Convent of St. Monica  created the dish in honor of the emperor Agustin Iturbide who was in town and had played an important role in the recently won war for Mexican independence. The dish was meant to symbolize the three colors of the Mexican flag green, white, and red.

Another version says that three soldiers of Agustin's regiment were returning home to Puebla after the war was won, and their girlfriends wanted to prepare a special dish for them. They each found an ingredient that represented the colors of the Mexican flag and said a prayer to our Lady of the Rosary and St. Paschal Baylon, thus chiles en nogada were born.

Regardless of their true origin, chiles en nogada today is a very popular dish only available in the fall, since it uses completely seasonal ingredients found in Puebla. Chiles in nogada season is highly anticipated in Mexico as it is a reflection of our national pride and the celebration of Mexico's independence which is celebrated on September 16. Mexican cuisine is deeply integrated into the history, culture, and the community identity of the Mexican people, and this dish is only one example of the beauty and richness of it all.”

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Chiles en Nogada

Author Amber Carvaly

Chiles en nogada is a traditional Mexican dish made of stuffed poblano peppers with a sweet and savory meat filling, and a unique walnut-cream sauce drizzled on top. The finishing touches are pomegranate seeds and a pinch of parsley. It’s a dish that will impress everyone!

Ingredients

• 1 ½ cups lentils dry
• ½ Onion, large
• 2 Garlic cloves, peeled, smashed
• 2 Large tomatoes, (see note)
• 6 Poblano peppers, roasted, peeled, seeds removed

Lentil picadillo

• 1 tbsp Avocado oil
• ½ Onion, minced (1 cup)
• 3 cloves Garlic, minced
• 2 ½ tbsp. Raisins
• ¾ cup Diced ripe plantain
• ¼ cup Bosc pear, diced
• ¼ cup Honeycrisp apple, diced
• ¼ cup Pinenuts
• ¼ cup Slivered almonds
• 8 Manzanilla olives, quartered (optional)
• 1 tbsp. Chopped capers (optional)
• ⅛ tsp. Clove, ground
• ¼ tsp. Cinnamon, ground
• ⅛ tsp. Ground black pepper
• ⅛ tsp thyme, dried
• ⅛ tsp oregano, dried

Sauce

• 1 ½ cup Walnuts, soaked in water the night before, drained
• 1 ½ cup Almond milk, unsweetened
• 1 ½ cup Baguette or bolillo, cut crust off, cut bread into cubes
• 1 ½ tsp. Sugar or sweetener of choice
• 1 ½ tsp. sweet Sherry wine or white wine
• Salt to taste

Garnish

• 1 Pomegranate, cut, peeled, and seeds removed
• ¼ cup Chopped parsley

Instructions

1. Fill a medium pot with water and add lentils, ½ of an onion, and 2 smashed garlic cloves. Bring to a simmer over medium heat and cook until tender, about 20 minutes. Remove from heat and set aside.
2. While the lentils are cooking, place the two tomatoes and the poblano peppers on a sheet tray. Turn your oven broiler to high and place sheet tray on the top rack of the oven. Let them cook for a couple of minutes on each side until the tomato and the chiles begin to soften and have black spots all over. Remove from heat. Place the tomates and chiles in a bowl and cover with plastic wrap. Let rest 5 minutes.
3. Drain the lentils, reserve 1 cup of the lentil cooking liquid, and using a potato masher, mash them to break them up.
4. Peel the poblano peppers, make 1 cut lengthwise with a knife, and remove the seeds. Set aside.
5. Remove half of the skin off of the tomatoes, and using a blender process them into a puree. Set aside.
6. Set a large pot to medium heat, add oil, and onion. Cook for 4-5 minutes until onion begins to soften and look translucent.
7. Add garlic and cook for 2 more minutes.
8. Add cooked lentils, mix well, and pour in tomato puree. Let cook for 3-4 minutes or until the puree begins to bubble and change to a darker red color.
9. Add the raisin and plantain and bring to a simmer. Add clove, cinnamon, black pepper, plantain, apple, pear, almonds, olives, and capers. Stir mixture.
10. Add 1 cup of the liquid you reserved from the lentils, and simmer for 20 min or until the plantain is cooke through. Season to taste with salt and pepper.
11. While the picadillo is cooking, soak the cut bread in the cup of almond milk for 5 minutes.
12. In a blender, place the soaked bread and milk, previously soaked and drained walnuts, sugar, and white wine, blend until smooth. Season to taste with salt. It should have the consistency of a cream sauce. If it is too thick, add more almond milk. Set aside.
13. Stuff the chiles rellenos with the lentil picadillo. Place the chiles seam side down on a plate. Pour walnut sauce over them, and sprinkle with pomegranate seeds and chopped parsley.

Notes

It is not traditional, but I like to add olives and capers. You can omit them if you like. To save time you can buy pre-cooked lentils, and substitute the tomatoes with 1 cup of pureed roasted diced tomatoes (canned). Do not heat up the walnut sauce. Instead of lentils you could use TVP, beefless crumbles or jackfruit.