El Grito not only heralds green, white, and red decorations, clothing, and Mexican flags. It is also the season to savor the multi-layered, delicate flavors of Chiles en Nogada and delight in its colorful, patriotic presentation. Legend has it, the dish was created in 1821 by nuns in Puebla to honor a visit by Mexican General Augustín de Iturbide, that pretty much signaled the end of the eleven-year long Mexican War of Independence.
There are probably as many recipes for Chiles en Nogada as there are chefs and abuelas, but the basics include green poblano chiles stuffed with a picadillo of meats, fruits, nuts, herbs and spices; served with a creamy white cheese and walnut sauce; and topped with a garnish of red pomegranate seeds, walnuts, and the green of chopped parsley.
This was my lunch of Chiles en Nogada today at La Popular, a delightful new restaurant in Oaxaca (Garcia Vigil 519, Centro). Yummm….
(ps) Chris just posted this video of Lina Fernandez making Chiles en Nogada. She makes it look almost doable!
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View From Casita Colibrí 
Shannon, looks yummy. I’m curious, how much was the chile?
It was a whole poblano chile generously stuffed with the picadillo.
Now you’ve done it…… I’m hungry!!
I know what you mean. While I was doing the blog post, I kept thinking, I want to go back and have another!
¡Se ve sabrosísimo!
¡Oh, sí!
I absolutely love Chiles en Nogada! Steve makes a pretty good one. It is a very time consuming dish.
Good for Steve! Did you see Chris’s video of Lina Fernandez making them?
Yes I did. It is an incredible process but well worth it! For some unknown reason pomegranates are not available here til late Nov-Dec. You have made my mouth water thinking about them.