This week on Taqueando with Bill Esparza, we celebrate one of Mexico’s most iconic dishes: chiles en nogada. Bill sits down with Chef Liz Galicia, “La Reina de los Chiles en Nogada,” for a deep dive into the history, symbolism, and culinary technique behind Puebla’s signature dish. From the dish’s patriotic origins to the perfect balance of savory, sweet, and nutty flavors, Chef Galicia delivers a true masterclass on Mexico’s most storied seasonal plate.

Liz Galicia has spent over 15 years redefining poblano cuisine. She helped lead El Mural de los Poblanos into national recognition, then went on to open Miel de Agave and Salón Mezcalli, championing mezcal and traditional flavors with modern vision. She has represented Mexican gastronomy at global festivals from New York to Brussels, and her expertise has been featured in landmark cookbooks like Chiles en Nogada: 200 Años de Leyenda.

To round out the episode, Bill also speaks with Chef Gabriela Ruiz, the acclaimed chef-owner of Carmela & Sal and Vuelve Carmela in Tabasco. Known as a culinary ambassador of her home state and a rising star in contemporary Mexican cuisine, Chef Ruiz shares her innovative, less traditional take on chiles en nogada, adding a fresh layer to the conversation.

Together, these two powerhouse chefs bring you both tradition and innovation—an episode that celebrates the past, present, and future of one of Mexico’s most beloved dishes.

For more, read Bill's piece in The Washington Post on Los Angeles chiles en nogada specialists, La Casita Mexicana.

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