‘Tis the Season for Chile en Nogada
“To me, the most interesting thing about chiles en nogada is that it’s a living piece of Mexican history.” - Lesley Tellez
Puebla nuns invented the dish in 1821, to honor a visit by Mexican General Augustín de Iturbide. The dish featured the colors of the Mexican flag: a poblano chile stuffed with dried fruits and nuts, covered in creamy walnut sauce (white) and sprinkled with pomegranate seeds and parsley (red and green). The Mexican flag was unveiled around the same period, so you can imagine the patriotic fervor.
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(Source: thinkmexican)
