Mexican culinary seasonal trends: Poblano peppers and walnuts

As the season for poblano peppers and walnuts peaks in Mexico, culinary experts are sharing techniques to maximize these traditional ingredients. Chef Lula Martín del Campo, known for her work in Mexican cuisine, has provided guidance on cleaning poblano peppers without damaging the pulp. Her recommended method involves charring the peppers directly over a flame until the skin is blistered, allowing them to steam in a plastic bag for 15 minutes, and then gently removing the skin with a spoon or fingertips.

Additionally, the season for 'nuez de Castilla' (walnuts) offers opportunities for diverse recipes beyond the traditional 'chiles en nogada'. While these walnuts are a staple in Mexican dishes, they are also used in desserts like cheesecake. Historically, walnut cultivation in Mexico dates back to 1539 in Puebla, which remains a leading producer of the nut. Beyond culinary uses, walnuts provide health benefits including antioxidants, fiber, and vitamins that support brain health.