Chiles en nogada is a dish from Mexican cuisine. The name comes from the Spanish word for the walnut tree, nogal. It consists of poblano chiles filled with "picadillo" (a mixture usually containing chopped or ground meat, aromatics, fruits, and spices) topped with a walnut-based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate.
The traditional "Chile en Nogada" is from Puebla. The Chiles en nogada are tied to the independence of this country since it is said that they were prepared by the first time to entertain the emperor Agustín de Iturbide on the occasion of his onomastic one. This dish is a motive of pride for the habitants of the state of Puebla
Some Mexican historians believe that the inventors of this dish were the Monjas Claristas, although for others think that were the "Madres Contemplativas Agustinas" of the convent of Santa Monica, Puebla. [1] The "Chiles en nogada" arise from the purest patriotic and national spirit.
The picadillo usually contains panochera apple (manzana panochera), sweet-butter pear (pera de mantequilla) and criollo peach (durazno criollo). The cream usually has milk, butter and washed nuts. The traditional season for making and eating this dish is August and first half of September.
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