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Originally Posted by mindz
In Puebla, home of chiles en nogada, you can buy your walnuts already peeled. Good cooks say the dish is best made in August because that is when the new crop of walnuts is in. I saw that the nuts were "pecans" in the English menu at El Trapiche, but thought that it was an error in translation. Guess not! But now that I've tried the pecans, I like them too. The sauce is not as white as when made with peeled walnuts, of course.
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In Spanish we call them Nueces in general but these are Nueces de Castilla -the ones used for this recipe) (
http://www.ocexcelsior.com/mi_cocina...s_nogada.shtml) .