Paletas de Nogada
Paletas de Nogada: A Sweet Tribute to a Mexican Classic
As the September air begins to shift and Mexico’s Independence Day celebrations approach, kitchens all over the country fill with the aromas of Chiles en Nogada. The iconic dish of stuffed poblano peppers smothered in a rich walnut cream sauce, topped with ruby-red pomegranate seeds. This patriotic plate, with its tricolor palette of green, white, and red, symbolizes the Mexican flag and has become a staple during the month of September. Inspired by this cultural treasure, these Paletas de Nogada (Nogada Pops) capture the essence of the traditional dish in dessert form, transforming its classic flavors into a creamy, frozen treat.
Instead of savory chiles, the stars of this version are walnuts, goat cheese, cinnamon, and pomegranate, ingredients that echo the sauce and garnish of the original dish. Sweet, tangy, nutty, and refreshing, these popsicles are both a playful nod to tradition and a delicious way to cool down while celebrating Mexican heritage.
Related Recipe: Mexican Chocolate Smoothie Paletas
A Cultural Reference with a Twist
Chiles en Nogada originated in Puebla in the early 19th century and are often attributed to the Augustinian nuns of Santa Monica convent, who prepared the dish to honor Agustín de Iturbide, a leader of Mexico’s independence movement. The original nogada sauce was made with fresh walnuts, cream, and a touch of sherry, creating a decadent pairing with stuffed poblano peppers. Over the years, this dish became more than just food, it became a symbol of pride, history, and cultural identity.
Paletas de Nogada take this tradition in a fun and creative direction. Paletas, after all, are one of Mexico’s most beloved desserts. Found in every neighborhood paletería, they embody comfort and nostalgia. By fusing the heritage of Chiles en Nogada with the everyday joy of paletas, this recipe offers a fresh way to enjoy those symbolic flavors while staying cool during the late-summer celebrations.
Taste and Texture
- The first bite of a Nogada Pop greets you with creamy richness, balanced by a hint of tanginess from the goat cheese and cream cheese. The walnuts or pecans add subtle crunch, while the cinnamon lends warmth and depth. Just when the palate begins to enjoy the nutty creaminess, a burst of tart, juicy pomegranate arils cuts through, refreshing the taste buds and leaving a sweet-tangy finish.
- The popsicles are velvety and smooth thanks to the milk, cream, and cornstarch base, yet they have delightful pops of texture from the nuts and fruit. Think of them as indulgent but balanced, satisfying to the sweet tooth without being too sweet.
Ingredient Variations
Like many Mexican recipes, Nogada Pops invite flexibility. Here are some variations to make them your own:
- Nuts: Walnuts are traditional in nogada sauce, but pecans or even hazelnuts work beautifully, adding their own unique character.
- Cheese: Goat cheese provides tang, but if you prefer a milder flavor, use mascarpone, ricotta, or even additional cream cheese.
- Extracts: Swap pecan or hazelnut extract with almond or vanilla for a slightly different aromatic profile.
- Wine or Extract: The sherry adds a faint, sophisticated sweetness, but you can replace it with vanilla or omit it altogether for a kid-friendly version.
- Fruity Additions: Pomegranate is classic, but you can also mix in diced fresh figs or dried cranberries for a seasonal spin.
These pops are highly adaptable, so feel free to experiment based on what you have at home or your personal taste.
Storage Suggestions
- Like most paletas, Nogada Pops store well in the freezer for up to two weeks when kept tightly covered in their molds or individually wrapped in plastic wrap. For longer storage, you can wrap each pop in wax paper and then place them in an airtight freezer bag to help prevent ice crystals. If you’re planning a fiesta, you can easily make these a few days in advance, ensuring they’re ready to serve when guests arrive.
- Tip: To remove them cleanly from the molds, run warm water over the outside of the mold for just a few seconds before gently pulling them out.
Serving Suggestions
- Perfect Pairings: Piña Loca pairs beautifully with a cold, refreshing beverage like agua fresca or a tangy margarita. You can also serve it as a side dish with grilled meats at a barbecue for a tropical twist.
- Occasions: This vibrant dish is perfect for summer parties, beach picnics, or as a fun snack during a movie night or homegating. Its colorful presentation makes it a show-stopping centerpiece for any gathering.
Bringing Heritage to the Table
Paletas de Nogada are more than just dessert, they’re a conversation starter. They bridge the past with the present, turning a centuries-old recipe into something modern, accessible, and fun. Perfect for backyard fiestas, Independence Day gatherings, or simply as an afternoon pick-me-up, these pops remind us of the richness of Mexican culinary traditions and the joy of reimagining them.
In every bite, you taste a little bit of history, a splash of creativity, and a whole lot of celebration. Whether you grew up savoring Chiles en Nogada or are new to Mexican cuisine, these Nogada Pops offer an inviting introduction to flavors deeply rooted in culture and tradition.
FAQs
Yes! Simply omit the sherry cooking wine or replace it with an extra splash of vanilla or nut extract for a kid-friendly version.
Traditional nogada sauce uses walnuts, but pecans or hazelnuts are excellent alternatives. Each nut adds a slightly different flavor profile.
For the best taste and texture, enjoy them within 2 weeks. Wrap them individually in wax paper or plastic wrap to prevent freezer burn.
Food has always been about storytelling, and these Paletas de Nogada tell one that is layered, meaningful, and delicious. They honor the culinary ingenuity of Puebla’s nuns while embracing the playful spirit of Mexican paleterías. They capture heritage in frozen form: colorful, flavorful, and celebratory.
So this September, while Chiles en Nogada might take center stage at the dinner table, let Nogada Pops be the sweet encore to your meal. Creamy, nutty, tangy, and studded with jewel-like pomegranate seeds, they are a refreshing way to say: ¡Viva México!
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Paletas de Nogada
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Makes 12 1x
Description
Inspired by Mexico’s iconic Chiles en Nogada, these creamy paletas blend walnuts, goat cheese, cinnamon, and juicy pomegranate for a festive frozen treat.
Ingredients
- 2 cups whole milk, divided
- 1 tablespoon cornstarch
- 1 ½ cups heavy whipping cream
- 1 cup sugar
- 1/8 teaspoon salt
- ¼ cup cream cheese
- ½ cup soft goat cheese
- ½ teaspoon ground cinnamon
- ½ cup raw walnuts or pecans, finely chopped
- 1 teaspoon pecan or hazelnut extract
- 2 teaspoons sherry cookig wine or 1 teaspoon sherry extract
- Arils from 1 large pomegranate, divided
Instructions
- Combine 1/3 cup milk and cornstarch; stir until cornstarch dissolves. Set aside.
- Combine remaining 1 2/3 cups milk, cream, sugar, and salt in a large saucepan over medium heat. Bring to a simmer, stirring frequently. Add cornstarch mixture and bring to a full boil. Continue stirring until mixture thickens, about 5 minutes. Remove from heat.
- Stir in cheeses until they dissolve completely and mixture becomes thick and creamy. Set aside and let cool for 15 minutes.
- Once cool, stir in cinnamon, nuts, nut extract, sherry, and half pomegranate arils.
- Pour mixture into popsicle molds. Add remaining arils. Cover and insert popsicle sticks. Freeze at least 4 hours or until firm.
