Created in Puebla in August 1821 to celebrate Mexican Independence from Spain, chiles en nogada features 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 colours of the Mexican flag. The dish is only prepared during pomegranate and walnut season (August-September), making it the most seasonal of Mexico's national dishes. It was first served to Agustin de Iturbide, who led Mexico's independence movement.
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