Chiles en Nogada is a very famous Mexican dish from the state of Puebla, served on September 16 to celebrate Mexican Independence Day. Because this plate is very time consuming to prepare it is seldom prepared in the home. In fact, may Mexicans have never even tried this national dish. The three colors of the Mexican flag are represented with: green from the chili, white from the nut sauce and red from the pomegranate seeds.

What is Chiles en Nogada? Well, ¨chiles¨ refere to the large green poblano chiles, and ¨nogada¨ comes from the Spanish word for nut tree, nogal, which is a type of walnut tree. Chiles en Nogada consists of poblano chiles filled with a picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and then sprinkled with bright red pomegranate seeds.

 Chiles en Nogada is served cold or at room temperature, and can be found offered in restaurants for a month or so, or as long as there are pomegranate seeds available.

For the recipe click here;                                 pbase.com/alsadventures/chilesennogada