Seasonal Market Stall · Stuffed Poblano
Chiles en Nogada
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The dish's colors — green chile, white walnut cream sauce, and red pomegranate seeds — happen to match the Mexican flag, which is why it's traditionally served each year around Independence Day in September.
A fresh poblano chile is roasted, peeled, and stuffed with a sweet-savory picadillo of ground meat, fruit, and spices, then draped in a chilled walnut cream sauce and scattered with pomegranate seeds. Market stalls and home cooks in Puebla make it almost exclusively in the late-summer window when walnuts and pomegranates are in season.
Why it's made this way: The dish is said to have been created by nuns in Puebla in the early 19th century to honor Mexican independence, and it remains tied to the city and to that time of year.
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Part of World of Street Food — 3248 dishes from 118 countries.
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