Chiles en nogada

Chiles en nogada is a traditional Mexican dish that is particularly popular during the country's Independence Day celebrations. The dish is made from large poblano chiles filled with a mixture of meat and fruits, and topped with a walnut-based cream sauce, known as nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green, white, and red.

History

The dish is believed to have been created by nuns in the city of Puebla, in honor of a visit by the future emperor Agustín de Iturbide in 1821. The nuns wanted to create a dish that would incorporate the colors of the newly independent Mexican flag, and so they came up with Chiles en nogada.

Preparation

The preparation of Chiles en nogada involves several steps. First, the poblano chiles are roasted and peeled. Then, they are stuffed with a mixture of meat (usually pork), fruits such as apple, pear, and peach, and spices. The stuffed chiles are then battered and fried.

The nogada sauce is made from walnuts, milk, and sugar, and is poured over the fried chiles. Finally, the dish is garnished with pomegranate seeds and parsley.

Cultural significance

Chiles en nogada is considered a patriotic dish in Mexico due to its colors representing the Mexican flag. It is traditionally served in the month of September, which is when Mexico's Independence Day is celebrated.

See also

• Mexican cuisine
• Poblano
• Independence Day (Mexico)

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