Chiles en Nogada

Chiles en Nogada was created in Puebla in August 1821 to celebrate Mexican Independence, featuring roasted poblano chiles stuffed with picadillo (ground pork, fruits, and spices), covered in white walnut cream sauce, and garnished with pomegranate seeds and parsley—the colors of the Mexican flag. It is the most seasonal of Mexico’s national dishes, prepared only during pomegranate and walnut season (August-September), costing 50% more than the average Mexican entrée due to its rare ingredients. First served to Agustín de Iturbide, this dish outperforms #4 Tamales in patriotic symbolism and seasonal exclusivity.